Ingredients
Yield: 4 servings
- 5 ounces baby spinach
- 6 ounces Greek feta, crumbled (about 1 cup)
- 1 lemon, halved
- 5tablespoons extra-virgin olive oil
- Salt and pepper
- 1 (16- to 17-ounce) package potato 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
Instructions
- 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.
- 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.
- 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.