Crispy Gnocchi With Spinach and Feta

Yield:4 servings

• 150g baby spinach
• 170g Greek feta, crumbled (about 1 cup)
• 1 lemon, halved
• 5 tablespoons extra-virgin olive oil
• Salt and pepper
• 1(16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
• ¼ to ½teaspoon crushed red pepper
• 2 scallions, thinly sliced
• Big handful of chopped dill
• Big handful of chopped mint

PREPARATION

Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.

Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as they cool.

Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve.