Crispy Gnocchi With Spinach And Feta Pesto Swirl

Looking for a quick, satisfying, and incredibly flavorful meal? This Crispy Gnocchi with Spinach and Feta Pesto Swirl is the answer! We take pillowy gnocchi and transform them into golden-brown, crispy bites, then toss them with vibrant spinach, salty feta, and a homemade sun-dried tomato pesto that’s bursting with Mediterranean flavors. It’s a surprisingly easy recipe that delivers restaurant-quality results in under 30 minutes – perfect for a busy weeknight or a casual weekend gathering. Get ready to experience gnocchi like never before!

Ingredients You’ll Need

• 500 g (1 lb) Potato Gnocchi: The star of the show! You can use store-bought gnocchi for convenience, or make your own from scratch if you’re feeling ambitious. Potato gnocchi provides a lovely, soft texture that contrasts beautifully with the crispy exterior.
• 200 g (7 oz) Fresh Spinach Leaves: We’re using fresh spinach for its delicate flavor and vibrant green color. Make sure to wash and trim the spinach thoroughly before using. Baby spinach works well too!
• 150 g (5.3 oz) Feta Cheese: A salty, tangy feta cheese adds a wonderful Mediterranean flair. Look for a block of feta packed in brine for the best flavor and texture, and crumble it yourself rather than buying pre-crumbled feta.
• 2 Tbsp (30 ml) Olive Oil: Used for frying the gnocchi, olive oil provides a healthy fat and helps achieve that perfect golden-brown crispiness.
• 1 Tbsp (14 g) Unsalted Butter: Adding butter alongside the olive oil enhances the flavor and helps the gnocchi brown evenly.
• 2 Cloves Garlic: Minced garlic adds a fragrant and savory depth to the dish. Fresh garlic is always best!
• 60 g (2 oz) Sun‑dried Tomatoes: Packed in oil, these sun-dried tomatoes bring an intense, sweet-tart flavor to the pesto. Be sure to drain them well before using.
• 30 g (1 oz) Pine Nuts: Lightly toasted pine nuts add a delicate nutty flavor and a satisfying crunch to the pesto. Toasting them brings out their natural oils and enhances their flavor.
• 15 g (½ cup) Fresh Basil Leaves: Fresh basil is essential for a vibrant and aromatic pesto. Use bright green, fragrant leaves for the best results.
• 30 ml (2 Tbsp) Extra‑virgin Olive Oil: This high-quality olive oil forms the base of the pesto, providing richness and flavor.
• 1 tsp (5 ml) Lemon Juice: A squeeze of lemon juice brightens the pesto and balances the flavors.
• ½ tsp (2.5 g) Sea Salt: Enhances all the flavors in the dish. Adjust to your taste.
• ¼ tsp (1 g) Freshly Ground Black Pepper: Adds a subtle spice and depth of flavor.
• Garnish: Fresh Basil Leaves & Crumbled Feta: For a beautiful presentation and extra flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Gnocchi: While potato gnocchi is traditional, you could experiment with sweet potato gnocchi for a slightly different flavor profile.
• Spinach: Kale or Swiss chard can be used in place of spinach, though they may require a slightly longer cooking time.
• Feta: Goat cheese or ricotta salata can be used as substitutes for feta, offering similar salty and tangy notes.
• Pine Nuts: Walnuts or almonds can be used in place of pine nuts, though they will have a different flavor and texture.

Let’s Get Cooking: A Step-by-Step Guide to Crispy Gnocchi Perfection

1. Prepare the Sun-Dried Tomato and Feta Pesto: In a food processor, combine the drained sun-dried tomatoes, lightly toasted pine nuts, fresh basil leaves, minced garlic, extra-virgin olive oil, lemon juice, salt, and pepper. Process until a thick, vibrant paste forms. Don’t be afraid to scrape down the sides of the food processor a few times to ensure everything is evenly blended. The pesto should be slightly chunky, not completely smooth. Taste and adjust seasoning as needed – a little more lemon juice can brighten the flavors. Set the pesto aside; this allows the flavors to meld while you prepare the gnocchi.
2. Cook the Gnocchi: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the gnocchi from the inside out. Gently add the gnocchi to the boiling water. Cook according to package directions, usually 2-3 minutes, or until they float to the surface. Once they float, cook for another 30 seconds to ensure they are heated through.
3. Drain and Dry the Gnocchi: Immediately drain the cooked gnocchi in a colander. The key to achieving crispy gnocchi is to remove as much moisture as possible. Gently pat the gnocchi dry with a clean kitchen towel. Don’t overcrowd the towel; work in batches if necessary.
4. Crisp the Gnocchi: Heat the olive oil and butter in a large, non-stick skillet over medium-high heat. The butter adds richness and helps with browning, while the olive oil prevents the butter from burning. Ensure the skillet is hot before adding the gnocchi. Add the gnocchi in a single layer – avoid overcrowding the pan, as this will steam the gnocchi instead of frying them.
5. Fry to Golden Perfection: Fry the gnocchi, stirring occasionally, for 5-7 minutes, or until they are golden brown and crispy on the edges. Season with a pinch of salt while frying. The goal is to achieve a beautiful golden-brown color and a satisfyingly crisp texture.
6. Infuse with Garlic: Add the minced garlic to the skillet during the last 30 seconds of frying. Cook until fragrant, being careful not to burn it. Burnt garlic will impart a bitter taste to the dish.
7. Wilt the Spinach: Add the fresh spinach leaves to the skillet and toss gently to combine with the gnocchi and garlic. Cook just until the spinach is wilted, about 1-2 minutes. Overcooking the spinach will result in a mushy texture.
8. Melt the Feta: Sprinkle the crumbled feta cheese over the spinach and gnocchi mixture. Allow the feta to soften slightly from the heat.
9. Create the Pesto Swirl: Dollop 3-4 tablespoons of the sun-dried tomato pesto onto the gnocchi-spinach mixture. Using a wooden spoon, gently swirl the pesto through the mixture, creating ribbons of vibrant color. Avoid overmixing, as you want to maintain the distinct pesto swirls.
10. Serve Immediately: Transfer the crispy gnocchi to a serving plate, arranging it in a mound. Drizzle any remaining pesto around the plate for extra flavor and visual appeal. Garnish with fresh basil leaves and a generous sprinkling of crumbled feta. Serve immediately while the gnocchi are still crispy and the pesto ribbons are glossy.

Why Crispy Gnocchi? The Science of Texture

The magic of this dish lies in the contrast of textures. Traditional gnocchi, while delicious, can sometimes be a bit soft. By frying the cooked gnocchi, we create a delightful crispy exterior while maintaining a soft, pillowy interior. This textural contrast is incredibly satisfying. The high heat and the use of both olive oil and butter are key to achieving this perfect crispiness. The butter contributes to browning and flavor, while the olive oil prevents the butter from burning and adds a subtle fruity note. The drying step is also crucial; excess moisture prevents proper browning and crisping.

Variations and Substitutions for Your Crispy Gnocchi

Don’t be afraid to experiment with this recipe! If you’re not a fan of sun-dried tomatoes, you can substitute them with roasted red peppers for a slightly sweeter pesto. Walnuts or almonds can be used in place of pine nuts. For a spicier kick, add a pinch of red pepper flakes to the pesto. You can also swap the spinach for kale or chard, but you may need to cook it for a slightly longer time. Vegetarian? You’re all set! For a non-vegetarian option, consider adding crispy pancetta or prosciutto to the gnocchi during the frying stage.

The Perfect Pesto: Balancing Flavors

The sun-dried tomato and feta pesto is the star of this dish, adding a burst of umami and tanginess. The key to a great pesto is balance. The sweetness of the sun-dried tomatoes is offset by the saltiness of the feta and the brightness of the lemon juice. The basil provides a fresh, herbaceous note, while the garlic adds a pungent aroma. Don’t skimp on the olive oil – it’s essential for creating a smooth, emulsified pesto.

Serving Suggestions and Wine Pairings

Crispy Gnocchi with Spinach and Feta Pesto Swirl makes a fantastic main course or a hearty side dish. It pairs well with a simple green salad and a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a red wine pairing, try a light-bodied Pinot Noir. This dish is also great for a weeknight dinner or a casual gathering with friends.

Frequently Asked Questions (FAQ)

Can I use homemade gnocchi?

Yes, absolutely! Homemade gnocchi will add an extra layer of flavor and texture to the dish. Just be sure to cook and dry them thoroughly before frying.

Can I make the pesto ahead of time?

Yes, the pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

How do I prevent the gnocchi from sticking together?

Make sure to pat the gnocchi dry thoroughly before frying, and avoid overcrowding the pan. Frying in batches is recommended.

Final Thoughts: A Crispy Delight!

This Crispy Gnocchi with Spinach and Feta Pesto Swirl is a truly satisfying and flavorful dish. The combination of crispy gnocchi, wilted spinach, tangy feta, and vibrant pesto is simply irresistible. Don’t forget to save this recipe to your Pinterest board for later! Pin this recipe!

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