Inspired by the herbaceous and jaunty flavors of ever popular spanakopita – spinach and feta headline this tasty gnocchi salad. The spinach is massaged with feta to help tenderize and coat the leaves with creamy, briny cheese. Be heavy-handed with your herbs and lemon, as these bring boldness and freshness that play off the saltiness of the feta. Shelf-stable gnocchi from your local supermarket work just fine, or even better, use fresh frozen gnocchi from your local farmers market!!
Crispy Gnocchi with Spinach and Feta
By Hetty Lui McKinnon from New York Times Cooking
Ingredients (for 4 servings)
- 5 ounces baby spinach
- 6 ounces Greek feta, crumbled (about 1 cup)
- 1 lemon, halved
- 5 tablespoons extra-virgin olive oil
- Salt and pepper
- 1(16- to 17-ounce) package gnocchi (shelf-stable, fresh or frozen)
¼ to ½ teaspoon crushed red pepper- 2 scallions, thinly sliced
- Big handful of chopped dill
- Big handful of chopped mint
Preparation
Step 1 – Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.
Step 2 – Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as they cool.
Step 3 – Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve.
