Name: Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; Freshly ground black pepper (to taste)

Jump to Recipe· 3.8 from 2 reviews

If you are craving a dish that brings vibrant flavors and a delightful mix of textures all in one pan, look no further than the Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe. This recipe offers a crispy golden gnocchi base infused with the crunchy nuttiness of toasted pine nuts, the subtle warmth of fennel seeds, and the fresh burst of ripe tomatoes and tender spinach. Topped with creamy feta and a touch of chili heat, every bite feels like a comforting hug that’s perfect for a quick weeknight dinner or an impressive casual meal for friends.

Ingredients You’ll Need

The image shows white bowls and fresh ingredients arranged in a clean, neat way on a white marbled surface. At the top left, a white bowl is full of fresh green spinach leaves, and to the right of it, another white bowl holds pale beige gnocchi pieces. Below these, there is a small white bowl with white cheese cubes on the left, a wooden pepper grinder in the center, and a small white bowl with tiny beige pine nuts on the right. Below these items, two red tomatoes with green stems sit on the left, three garlic cloves in the middle, and a bright red chili pepper on the right. At the bottom row, three small white bowls hold pale yellow butter, bright yellow olive oil, and green dried herbs from left to right. The overall look is bright and fresh, with all items spaced with clear white marbled surface visible between them photo taken with an iphone --ar 4:5 --v 7

This Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe relies on simple yet essential ingredients that harmonize beautifully to create texture, depth, and color. Each item plays a notable role—from the fragrant fennel seeds and spicy chili to the melty feta and sweet tomatoes, every component brings something special to the skillet.

Fennel seeds (2 tsp): Lightly crushed to release a subtle anise flavor that adds warmth and complexity.
Pine nuts (2 tbsp): Toasted for a golden crunch and buttery nuttiness that complements the softness of the gnocchi.
Butter (1 tbsp): Adds richness and helps achieve that lovely golden crust on the gnocchi.
Olive oil (1 tbsp): Provides the perfect balance of healthy fat and a subtle fruity note.
Fresh gnocchi (2 cups): The star of the dish—pillowy potato dumplings that fry to a crisp perfection.
Garlic (3 cloves, minced): Infuses the dish with aromatic depth and enhances the overall savoriness.
Red chili (1, deseeded and finely chopped): Adds a gentle kick to brighten the flavors without overpowering.
Tomatoes (2 medium, chopped): Bring juicy sweetness and vibrant color.
Baby spinach (3 1/3 cups, washed): Adds freshness, earthiness, and beautiful green hues.
Feta (1/3 cup, crumbled): Creamy and tangy, it melts slightly to marry the ingredients together.
Freshly ground black pepper: Sprinkled for just the right amount of spice and complexity.

How to Make Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe

Step 1: Lightly crush fennel seeds

Start by gently crushing the fennel seeds with a pestle and mortar. This simple step wakes up their warm, sweet aroma, setting a fragrant base for the whole dish. You’ll find this little touch makes a big difference in depth and flavor.

Step 2: Toast pine nuts

Place a frying pan on medium-high heat and toast the pine nuts until they turn a gorgeous golden-brown. Watch them carefully—they brown quickly and can burn easily. Remove from heat immediately and set aside to keep that perfect crunch for the final garnish.

Step 3: Pan-fry the gnocchi

Add butter and olive oil to the pan, getting the mixture hot enough to bubble gently. Toss in the fresh gnocchi and fry, turning regularly, until each dumpling is beautifully golden on all sides. This frying step creates a delightful crisp exterior that balances with the softness inside. Once done, remove and set the gnocchi aside.

Step 4: Toast fennel seeds and sauté aromatics

Return the pan to medium heat and add the lightly crushed fennel seeds, toasting briefly until their fragrance fills the kitchen. Then introduce the finely chopped chili and minced garlic, cooking them together until fragrant and aromatic—this build-up of flavor is where the magic begins.

Step 5: Cook tomatoes and spinach

Add the chopped tomatoes to the pan, letting them soften and release their juicy sweetness. Next, pile in the baby spinach, stirring until it wilts and blends beautifully with the tomatoes. These vibrant ingredients brighten the dish and add lovely freshness and color.

Step 6: Combine gnocchi and feta

Lower the heat and return the golden gnocchi to the pan, gently stirring in the crumbled feta cheese. The feta begins to soften without fully melting, creating pockets of creamy savoriness throughout the dish. This final step unites all the ingredients in perfect harmony.

Step 7: Serve topped with toasted pine nuts and pepper

Remove from heat and plate immediately. Sprinkle the toasted pine nuts over the top along with a generous crack of freshly ground black pepper to elevate the flavors and add a little extra crunch. Your Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe is ready for enjoyment!

How to Serve Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe

The image shows three white plates and one partially seen plate with a dish made of golden browned gnocchi as the main layer, scattered unevenly on each plate. Mixed among the gnocchi are wilted, dark green spinach leaves adding a soft texture and bright color contrast. White chunks of soft cheese are spread throughout, adding creaminess to the dish. Small pieces of red sun-dried tomatoes and pine nuts are mixed in, providing pops of red and beige with varied textures. Two plates have metal forks resting on or near the gnocchi. All plates are placed on a white marbled surface that gives the image a clean, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elevated presentation, try adding fresh basil leaves, a drizzle of good quality extra virgin olive oil, or a sprinkle of lemon zest. These simple garnishes contrast beautifully with the warmth and richness of the dish, adding bursts of herbaceous and citrus notes that keep every bite exciting.

Side Dishes

This pan-fried gnocchi recipe pairs wonderfully with light sides like a crisp mixed green salad dressed with balsamic vinaigrette or a simple bowl of roasted vegetables for a well-rounded meal. A crusty artisan bread also makes a fantastic side for soaking up any lingering juices on the plate.

Creative Ways to Present

If you want to impress guests, serve the gnocchi in individual shallow bowls or rustic cast-iron skillets to showcase the vibrant colors and textures. Another idea is to sprinkle extra toasted pine nuts and feta right at the table, letting diners customize their portion with little bursts of flavor and crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe keeps well in an airtight container in the fridge for up to 2 days. The flavors develop nicely but be aware that the gnocchi may soften somewhat over time as it absorbs the sauce.

Freezing

Freezing is not recommended for this dish due to the delicate texture of the fresh gnocchi and fresh spinach. Freezing can lead to changes in texture and flavor, so it’s best enjoyed fresh or refrigerated for short-term storage.

Reheating

To reheat, gently warm the dish in a non-stick pan over medium-low heat, stirring often to prevent sticking and to maintain the gnocchi’s crispy edges. Adding a splash of olive oil or water can help restore moisture without making the gnocchi soggy. Avoid using the microwave if you want to keep that delicious crispiness intact.

FAQs

Can I use frozen gnocchi for this recipe?

Absolutely! While fresh gnocchi crisps up best, frozen gnocchi can work well too—just be sure to thaw and pat dry before frying to get the best texture and avoid excess moisture in the pan.

Is there a substitute for pine nuts?

If pine nuts aren’t available or you want a different crunch, toasted walnuts or sliced almonds make great alternatives. They provide a similar nutty flavor and crunch that complements the dish beautifully.

How spicy is the dish?

The recipe includes one deseeded red chili, which adds a gentle warmth without overwhelming heat. You can adjust the chili quantity or omit it entirely based on your tolerance for spice.

Can I make this vegan?

Yes! Simply replace the butter with olive oil and swap the feta for a vegan cheese alternative or crumble in some toasted tofu for creaminess. The rest of the veggies and gnocchi remain plant-based and delicious.

What wine pairs well with this recipe?

A crisp, chilled white wine like a Sauvignon Blanc or Pinot Grigio pairs wonderfully, offering acidity to cut through the richness of the feta and butter while complementing the fresh herbs and tomatoes.

Final Thoughts

This Pan Fried Gnocchi with Feta, Tomato, Spinach, and Toasted Pine Nuts Recipe feels like a little celebration every time you make it. It’s quick, full of personality, and strikes the perfect balance between comfort food and bright, fresh ingredients. I can’t wait for you to try it—once you do, it might just become one of your favorite go-to recipes for a fast yet special meal that’s packed with flavor and texture.