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Pan Fried Gnocchi with Fennel, Cherry Tomatoes, Spinach, and Feta Recipe

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4.1 from 3 reviews

A flavorful pan-fried gnocchi dish featuring toasted pine nuts, fennel seeds, garlic, red chili, tomatoes, baby spinach, and crumbled feta cheese. This quick and easy recipe delivers a delightful combination of textures and Mediterranean-inspired flavors, perfect for a satisfying meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Spices and Nuts

  • 2 tsp fennel seeds
  • 2 tbsp pine nuts

Oils and Dairy

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup crumbled feta

Vegetables and Aromatics

  • 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

Seasoning

  • Freshly ground black pepper, to taste

Instructions

  1. Crush fennel seeds: Lightly crush the fennel seeds using a pestle and mortar to release their aroma and flavor.
  2. Toast pine nuts: Heat a frying pan over medium-high heat and toast the pine nuts until they turn golden brown. Remove from the pan and set aside to prevent burning.
  3. Fry gnocchi: Add butter and olive oil to the pan. Once hot and bubbling, add the fresh gnocchi and fry for several minutes, turning regularly to brown all sides evenly. Remove the gnocchi and set aside.
  4. Toast fennel seeds: In the same pan, add the crushed fennel seeds and toast for 1–2 minutes until fragrant.
  5. Sauté chili and garlic: Add the finely chopped red chili and minced garlic to the pan. Cook for a couple of minutes until their aromas are released and fragrant.
  6. Cook tomatoes: Add the chopped tomatoes to the pan and fry for several minutes until they soften and meld with the other ingredients.
  7. Wilt spinach: Add the baby spinach to the pan and cook until the leaves wilt, stirring occasionally for even cooking.
  8. Combine gnocchi and feta: Reduce the heat to low, return the fried gnocchi to the pan, and gently fold in the crumbled feta cheese, allowing it to warm and soften slightly.
  9. Serve: Remove from heat and serve immediately, garnished with the toasted pine nuts and freshly ground black pepper for a crunchy and flavorful finish.

Notes

  • Lightly crushing fennel seeds helps to release their essential oils, enhancing the dish’s aroma.
  • Keep an eye on pine nuts when toasting, as they can burn quickly due to their high oil content.
  • Gnocchi browns best when turned regularly to ensure all sides crisp evenly.
  • This dish can be customized by adding protein such as grilled chicken or shrimp for a heartier meal.
  • Use fresh gnocchi for best texture; frozen gnocchi may require slight adjustment in frying time.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/pan-fried-gnocchi-with-fennel-cherry-tomatoes-spinach-and-feta-recipe/