Description
Crispy and pillowy pan-fried gnocchi tossed with fragrant fennel seeds, toasted pine nuts, sautéed garlic, chili, fresh tomatoes, wilted spinach, and crumbled feta cheese. This Italian-inspired one-pan meal delivers layers of flavor and texture in just 30 minutes, perfect for a quick and satisfying main course.
Ingredients
Spices and Nuts
- 2 teaspoons fennel seeds
- 2 tablespoons pine nuts
Cooking Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Main Ingredients
- 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
Seasoning
- Freshly ground black pepper, to taste
Instructions
- Toast the Pine Nuts and Fennel Seeds: Lightly crush the fennel seeds using a pestle and mortar. Heat a frying pan over medium-high heat and toast the pine nuts until they start to turn golden brown. Remove and set aside to prevent burning. Then add the crushed fennel seeds to the same pan and toast for 1-2 minutes until fragrant.
- Cook the Gnocchi: Add butter and olive oil to the pan and heat until bubbling. Add fresh gnocchi and fry for several minutes, turning regularly to ensure all sides brown evenly and become crispy. Once browned and cooked through, remove the gnocchi from the pan and set aside.
- Sauté Aromatics: In the same pan, add the finely chopped red chili and minced garlic. Cook for a couple of minutes until fragrant but not burnt, stirring constantly to release their flavors.
- Cook Tomatoes and Spinach: Add chopped tomatoes to the pan and fry until they soften, about a few minutes. Then add the baby spinach and cook until wilted, stirring occasionally to combine.
- Combine and Finish: Reduce the heat to low and return the fried gnocchi to the pan. Gently stir in the crumbled feta cheese until warmed through. Remove the pan from the heat to avoid melting the feta fully.
- Serve: Plate the gnocchi mixture immediately and sprinkle with the toasted pine nuts and freshly ground black pepper for added crunch and spice.
Notes
- To lightly crush fennel seeds, use a mortar and pestle or place them in a sealed bag and gently press with a rolling pin.
- Be careful not to burn the pine nuts during toasting as they turn bitter quickly.
- Using fresh gnocchi ensures the best texture and faster cooking time compared to frozen or dried varieties.
- If you prefer less heat, adjust the amount of red chili or omit the seeds for milder flavor.
- Serve immediately for the crispiest gnocchi experience as reheating may make them soggy.
