Ingredients
Seeds and Nuts
- 2 tsp fennel seeds
- 2 tbsp pine nuts
Oils and Fats
- 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
- Crush the fennel seeds: Lightly crush the fennel seeds using a pestle and mortar to release their flavor.
- Toast pine nuts: Heat a frying pan on medium-high heat and toast the pine nuts until they turn brown, then remove them from the heat and set aside.
- Fry the gnocchi: Add butter and olive oil to the pan. When hot and bubbling, add the gnocchi and fry for a few minutes, turning regularly to brown all sides evenly. Remove gnocchi and set aside.
- Toast fennel seeds: Add the crushed fennel seeds to the pan and toast for 1-2 minutes until fragrant.
- Sauté chili and garlic: Add the finely chopped chili and minced garlic to the pan and cook for a couple of minutes until fragrant.
- Cook tomatoes: Add chopped tomatoes and fry for a few minutes until softened.
- Wilt spinach: Add the baby spinach and cook for several minutes until wilted.
- Combine gnocchi and feta: Reduce heat to low, return fried gnocchi to the pan, and gently stir in crumbled feta.
- Serve: Remove from heat and serve immediately topped with toasted pine nuts and freshly ground black pepper.
Notes
- Lightly crushing fennel seeds helps enhance their aroma and flavor during toasting.
- Toast pine nuts carefully to avoid burning as they can become bitter if overcooked.
- Turning gnocchi regularly ensures even browning and a crispy texture on all sides.
- Adjust chili quantity to control the spice level according to preference.
- Serve immediately to enjoy the gnocchi while crispy and the spinach freshly wilted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
