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Pan Fried Gnocchi with Feta, Cherry Tomatoes, and Toasted Pine Nuts Recipe

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3.9 from 2 reviews

A delicious and quick pan-fried gnocchi recipe featuring toasted fennel seeds, pine nuts, baby spinach, and crumbled feta for a flavorful and satisfying vegetarian meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Spices 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

Seasoning

  • Freshly ground black pepper

Instructions

  1. Crush Fennel Seeds: Lightly crush the fennel seeds using a pestle and mortar to release their flavors before cooking.
  2. Toast Pine Nuts: Heat a frying pan over medium to high heat. Add the pine nuts and toast them, stirring frequently until they turn golden brown. Remove from heat and set aside.
  3. Fry Gnocchi: In the same pan, add butter and olive oil. Once hot and bubbling, add fresh gnocchi. Fry for several minutes, turning regularly to brown all sides evenly. Remove the browned gnocchi and set aside.
  4. Toast Fennel Seeds: Add the gently crushed fennel seeds to the pan and toast for 1-2 minutes until fragrant.
  5. Sauté Chili and Garlic: Add the finely chopped red chili and minced garlic to the pan. Cook for a couple of minutes until aromatic and fragrant.
  6. Cook Tomatoes: Add the chopped tomatoes and fry for a few minutes until they soften and release their juices.
  7. Wilt Spinach: Add the washed baby spinach to the pan and cook until wilted, stirring occasionally.
  8. Combine Gnocchi and Feta: Reduce the heat to low and return the fried gnocchi to the pan. Gently stir in the crumbled feta cheese until just combined and warmed through.
  9. Serve: Remove the pan from heat. Plate the gnocchi mixture, sprinkle with the toasted pine nuts and freshly ground black pepper, and serve immediately.

Notes

  • Lightly crushing fennel seeds releases their essential oils for enhanced flavor.
  • Toast pine nuts carefully to avoid burning, which can impart bitterness.
  • Fresh gnocchi is preferred for best texture and flavor.
  • Adjust the amount of chili to your preferred spice level.
  • Using baby spinach ensures quick wilting and a tender texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pan-fried-gnocchi-with-feta-cherry-tomatoes-and-toasted-pine-nuts-recipe/