Description
This Pan Fried Gnocchi recipe combines crispy, golden gnocchi with fragrant fennel seeds, toasted pine nuts, fresh tomatoes, and wilted baby spinach, all finished with creamy crumbled feta and a touch of chili for subtle heat. A quick and flavorful dish perfect for a comforting meal in just 30 minutes.
Ingredients
Spices and Nuts
- 2 tsp fennel seeds
- 2 tbsp pine nuts
Fats and Oils
- 1 tbsp butter
- 1 tbsp olive oil
Main Ingredients
- 2 cups fresh gnocchi
- 3 cloves garlic, minced
- 1 red chili, deseeded and finely chopped
- 2 medium tomatoes, chopped
- 3 1/3 cups baby spinach, washed
- 1/3 cup crumbled feta
- Freshly ground black pepper, to taste
Instructions
- Prepare fennel seeds: Lightly crush the fennel seeds using a pestle and mortar to release their aroma and flavor.
- Toast pine nuts: Heat a frying pan over medium-high heat and toast the pine nuts until they turn brown and fragrant. Remove from the pan and set aside to prevent burning.
- Fry gnocchi: In the same pan, add butter and olive oil. Once melted and bubbling, add the fresh gnocchi, frying for several minutes while turning regularly until all sides are golden brown. Remove from the pan and set aside.
- Toast fennel seeds: Add the crushed fennel seeds to the pan and toast for 1-2 minutes until fragrant, stirring to prevent burning.
- Sauté chili and garlic: Add the chopped red chili and minced garlic to the pan, cooking for a couple of minutes until aromatic.
- Cook tomatoes: Stir in the chopped tomatoes and cook for a few minutes until they soften and release their juices.
- Wilt spinach: Add the baby spinach to the pan and cook until wilted, stirring occasionally for even cooking.
- Combine gnocchi and feta: Reduce the heat to low, return the fried gnocchi to the pan, and gently stir in the crumbled feta until warmed through.
- Serve: Remove the pan from heat and serve immediately topped with toasted pine nuts and freshly ground black pepper.
Notes
- Lightly crushing the fennel seeds helps release their flavor more effectively when toasted.
- Be careful not to burn the pine nuts during toasting, as they cook quickly and can become bitter.
- Stir the gnocchi regularly while frying to ensure even browning on all sides.
- Adjust the amount of chili according to your preferred spice level.
- This dish is best served immediately to enjoy the contrast of crispy gnocchi and creamy feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
