Ingredients
12 oz (340g) potato gnocchi
1 1/2 cups cherry tomatoes, halved
2 cups baby spinach, loosely packed
1 cup crumbled feta cheese
4 cloves garlic, minced
1/3 cup olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Zest and juice of 1 lemon
1 tbsp capers, rinsed (optional)
8 Kalamata olives, pitted (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add cherry tomatoes, salt, pepper, and oregano. Cook for 5-7 minutes until the tomatoes blister and begin to soften.
Gently add uncooked gnocchi to the skillet. Cook for 6-8 minutes, stirring occasionally, until the gnocchi are golden and cooked through.
Stir in spinach and cook until wilted (about 2-3 minutes). Season with additional salt and pepper if needed.
Remove the skillet from the heat and stir in feta cheese, lemon zest, and lemon juice. Toss gently to combine.
Serve hot, optionally garnished with capers and Kalamata olives.
Notes
Use store-bought potato gnocchi for speed and convenience.
For best results, avoid over-stirring the gnocchi to maintain their shape.
Add more lemon juice to taste once plated.
Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 360
- Sugar: 5g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg