Description
Crispy pan-fried gnocchi tossed with fragrant fennel seeds, garlic, chili, baby spinach, and finished with crumbled feta and toasted pine nuts for a flavorful vegetarian dish.
Ingredients
Units
Scale
- 2 tsp fennel seeds
- 2 tbsp pine nuts
- 1 tbsp butter
- 1 tbsp olive oil
- 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
Instructions
- Heat a dry skillet over medium heat and toast fennel seeds and pine nuts until fragrant. Remove and set aside.
- In the same skillet, heat butter and olive oil over medium heat.
- Add gnocchi and pan-fry until golden and crispy on all sides, about 5–7 minutes.
- Add garlic and red chili, sauté for 1–2 minutes until aromatic.
- Add chopped tomatoes and cook until slightly softened.
- Stir in baby spinach and cook until wilted.
- Remove from heat and sprinkle with toasted fennel seeds, pine nuts, and crumbled feta.
- Serve immediately while warm.
Notes
- Use fresh gnocchi for best texture; frozen gnocchi can be used but may require slightly longer cooking.
- Adjust chili to taste for desired spiciness.
- Optional: drizzle with olive oil before serving for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg