Pan Fried Gnocchi
Crispy and pillowing pan-fried gnocchi with spinach, feta, tomato, fennel and pine nuts. A delicious and easy 30-minute one-pan meal.
Servings: 2
Calories: 685kcal
Equipment
Ingredients
- 2 tsp fennel seeds
- 2 tbsp pine nuts
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cups fresh gnocchi
- 3 cloves garlic minced
- 1 red chili deseeded and finely chopped
- 2 medium tomatoes chopped
- 3 ⅓ cups baby spinach washed
- ⅓ cup crumbled feta
- Freshly ground black pepper
Instructions
- Crush the fennel seeds lightly in a pestle and mortar. (note 1)
- Place a frying pan on a medium to high heat and toast the pine nuts. When they start to turn brown remove them from the heat and set them aside.
- Add the butter and olive oil to the pan. When they are hot and begin to bubble, add the gnocchi and fry for a few minutes until they start to brown, turning regularly so all sides are cooked evenly. Remove from the pan and set aside when done.
- Add the gently crushed fennel seeds to the pan and toast for a minute or two until fragrant.
- Then add the chilli and garlic and cook for a couple more minutes until they are fragrant.
- Add the chopped tomato and fry for a few minutes until softened.
- Then add the spinach and cook for a few minutes until wilted
- Reduce the heat of the pan to low, add back the fried gnocchi and gently stir in the feta
- Remove the pan from the heat and serve immediately with the toasted pine nuts and freshly ground black pepper.
Notes
- Crush the fennel seeds lightly so that they become more fragrant and release some of their flavor. Avoid fully grinding them into a powder
Nutrition
Serving: 1 serving | Calories: 685kcal | Carbohydrates: 97g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1183mg | Potassium: 772mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6214IU | Vitamin C: 65mg | Calcium: 271mg | Iron: 12mg