Name: Crispy Pan-Fried Gnocchi with Spinach, Feta, and Toasted Pine Nuts Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 teaspoons fennel seeds; 2 tablespoons pine nuts; 1 tablespoon butter; 1 tablespoon olive oil; 2 cups (475 g) fresh gnocchi; 3 cloves garlic, minced; 1 red chili, deseeded and finely chopped; 2 medium tomatoes, chopped; 3 ⅓ cups (100 g) baby spinach, washed; ⅓ cup (50 g) crumbled feta cheese; Freshly ground black pepper, to taste

Jump to Recipe· 3.9 from 83 reviews

If you’ve ever dreamed of a dish that combines crispy, golden edges with pillowy softness, vibrant greens, and a burst of tangy feta, then this Crispy Pan-Fried Gnocchi with Spinach, Feta, and Toasted Pine Nuts Recipe is about to become your new best friend in the kitchen. It’s one of those magical meals that feels fancy yet comes together effortlessly in just about 30 minutes. Each bite delivers a symphony of textures and flavors—from the rich nuttiness of toasted pine nuts to the subtle warmth of fennel seeds and the freshness of wilted spinach. If you love Italian-inspired dishes that comfort and excite your palate alike, this recipe will quickly shoot to the top of your weekly rotation.

Ingredients You’ll Need

The image shows a flat lay of several white bowls and small plates arranged neatly on a white marbled surface. In the top left, a white bowl is full of fresh green spinach leaves, and to its right, a white bowl is filled with small, pale yellow potato pieces. Below that, from left to right, there is a white bowl with white cheese chunks, a wooden pepper grinder in the center, and a small white bowl with pine nuts. Below those, two red ripe tomatoes sit next to two cloves of garlic and a small red chili pepper. At the bottom, three small white plates hold a small piece of yellow butter, a pool of golden olive oil, and dried oregano leaves. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crispy Pan-Fried Gnocchi with Spinach, Feta, and Toasted Pine Nuts Recipe lies in its simplicity—just a handful of thoughtfully chosen ingredients that each bring a unique flavor, texture, or color to the table. From the aromatic fennel seeds to the creamy feta, every item plays an essential role in creating a harmonious, crave-worthy dish.

Fennel seeds (2 teaspoons): Lightly crushed to release their sweet, anise-like aroma that elevates the entire dish.
Pine nuts (2 tablespoons): Toasted to golden perfection, adding a rich crunch and buttery flavor.
Butter (1 tablespoon): Adds richness and helps achieve that irresistible crispness on the gnocchi.
Olive oil (1 tablespoon): Balances the butter, lending a fruity element and helping prevent sticking.
Fresh gnocchi (2 cups or 475 g): The star of the show—soft, tender potato pillows that crisp beautifully when pan-fried.
Garlic (3 cloves, minced): Brings a savory depth and aroma that infuses the dish.
Red chili (1, deseeded and finely chopped): Provides a subtle kick to brighten and balance rich flavors.
Tomatoes (2 medium, chopped): Offer freshness and a slight tang, softening during cooking for perfect texture contrast.
Baby spinach (3 ⅓ cups or 100 g, washed): Adds vibrant green color and a gentle earthiness as it wilts into the mix.
Feta (⅓ cup or 50 g, crumbled): Salty, creamy, and crumbly, melting slightly to marry the flavors together.
Freshly ground black pepper: A finishing touch that brings subtle heat and complexity.

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

Step 1: Toast the Fennel Seeds and Pine Nuts

The very first step fills your kitchen with an intoxicating aroma that promises deliciousness ahead. Lightly crush the fennel seeds to unlock their fragrant oils, and toast them briefly in your pan until you can smell their sweet, subtle licorice notes. Next, toss in the pine nuts and toast them until golden—watch these closely because they can go from perfectly toasted to burnt in seconds! Set the pine nuts aside once done, as they will add the perfect crunch at the end.

Step 2: Pan-Fry the Gnocchi to Crispy Perfection

Now comes the fun part where you achieve that coveted contrast of crispy outside with a tender inside. Heat a mix of butter and olive oil in your pan until bubbling and add the fresh gnocchi. Fry them patiently, turning regularly to ensure an even golden crust forms on every side. When all sides are beautifully browned, take them out of the pan and set them aside, keeping those lovely textures intact.

Step 3: Build the Flavor Base with Garlic, Chili, and Tomatoes

Keep that same pan on the heat and toss in your crushed fennel seeds to release their warmth again. Then add the finely chopped chili and minced garlic, cooking gently until fragrant but not browned—this ensures you develop deep, well-rounded flavors without bitterness. Stir in the chopped tomatoes and cook until softened, their juices melding into a lightly saucy texture that will coat the gnocchi perfectly.

Step 4: Add Spinach and Combine Everything

The spinach gets added last so it wilts just enough to retain its vibrant green and gentle texture. Stir it well into the tomato mixture, letting it soften while the flavors combine. Then lower your heat and gently fold the crisp gnocchi back into the pan along with the crumbled feta. The feta will soften slightly without fully melting, giving pockets of creamy, salty bites throughout.

Step 5: Final Touches and Serve

Remove the pan from heat and sprinkle in the toasted pine nuts for crunch, finishing with a few twists of freshly ground black pepper. It’s now ready to be devoured—serve piping hot so you get that dreamy combination of textures and flavors at their peak.

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

Three white plates with golden brown gnocchi that have a slight crispy texture, mixed with bright green wilted spinach leaves, small pieces of white soft cheese, and bits of red sun-dried tomatoes. The ingredients are scattered evenly over the plates, showing a mix of smooth gnocchi, leafy spinach, and crumbly cheese. On two of the plates, a silver fork is placed diagonally, one resting on the edge and the other partly dug into the food. The background is a white marbled surface, adding a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of extra crumbled feta or a drizzle of good quality olive oil will amplify the richness. Fresh herbs like basil or parsley bring a burst of freshness, while a squeeze of lemon juice can add a bright contrast to the creamy, nutty elements.

Side Dishes

This dish holds its own wonderfully but pairs beautifully with crisp green salads dressed lightly with lemon vinaigrette. A side of roasted seasonal vegetables or a crusty rustic bread can round out the meal perfectly for a more substantial gathering.

Creative Ways to Present

Serve this Crispy Pan-Fried Gnocchi with Spinach, Feta, and Toasted Pine Nuts Recipe in individual shallow bowls garnished with toasted nuts on top for a rustic charm. Alternatively, layer it in a baking dish with extra cheese and bake briefly for a cozy gratin twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep the toasted pine nuts separate and add them just before serving again to maintain their crunch.

Freezing

If you want to freeze this dish, skip adding the spinach and feta beforehand. Freeze the plain pan-fried gnocchi and tomato base separately in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating and adding the fresh ingredients.

Reheating

Reheat leftovers gently in a skillet over medium heat, turning occasionally to revive some crispness. Avoid microwaving if you want to keep that texture alive. Add the toasted pine nuts fresh at serving to keep their toasty flavor intact.

FAQs

Can I use store-bought gnocchi for this recipe?

Absolutely! Fresh or packaged gnocchi both work well. Just keep an eye on cooking times as fresh gnocchi tend to crisp up faster.

What if I don’t have fennel seeds?

While fennel seeds add a lovely subtle flavor, you can omit them or substitute with a pinch of dried oregano or fennel pollen for a different but still delicious twist.

Is this dish vegetarian?

Yes, this recipe is naturally vegetarian and packed with plant-based ingredients and cheese. If you prefer it vegan, substitute butter with vegan margarine and feta with a plant-based alternative.

Can I make this recipe gluten-free?

Most fresh gnocchi is made from potatoes and is gluten-free, but always check the packaging to be sure. This recipe itself uses naturally gluten-free ingredients.

How spicy is the dish?

The heat comes from the red chili and is quite mild; you can easily adjust the amount or omit it for zero spice or add more for extra kick.

Final Thoughts

There’s something incredibly satisfying about this Crispy Pan-Fried Gnocchi with Spinach, Feta, and Toasted Pine Nuts Recipe that elevates simple ingredients into a dish that feels both cozy and special. Whether you’re cooking for a weeknight dinner or hosting friends, it’s a wonderful choice that’s as fun to make as it is to eat. Give it a try—you might just find your new go-to comfort meal!