By: Hetty Lui McKinnon
Serves: 4
Time: ~20 minutes
Ingredients
1 (16–17 oz) package gnocchi (shelf-stable, fresh, or frozen)
5 oz baby spinach
6 oz Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
¼ to ½ teaspoon crushed red pepper flakes
2 scallions, thinly sliced
A big handful of chopped dill
A big handful of chopped mint
Salt and pepper, to taste
Instructions
Marinate the spinach:
In a large bowl, combine baby spinach with half of the crumbled feta, the juice of half a lemon, 1 tablespoon olive oil, and a big pinch of salt. Massage the mixture gently to tenderize the spinach. Set aside while you cook the gnocchi.
Crisp the gnocchi:
Heat a large (12-inch) skillet over medium-high heat and add 2 tablespoons of olive oil. Add the gnocchi (breaking apart any clumps) and cook for 8–10 minutes, tossing every 2 minutes, until golden and crispy on all sides. Turn off the heat and let the gnocchi sit in the pan for about 5 minutes to crisp further.
Combine and finish:
Add the crispy gnocchi to the bowl with spinach. Add crushed red pepper, scallions, dill, mint, the remaining 2 tablespoons olive oil, and the rest of the crumbled feta. Squeeze over the remaining lemon half, season with salt and pepper, and toss gently to combine.
Serve immediately while warm and crispy.