Ingredients:

  • 1 lb shelf-stable potato gnocchi
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1/2 cup heavy cream
  • 4 oz feta cheese, crumbled
  • 1 tsp lemon zest
  • 5 oz fresh baby spinach
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Heat the olive oil and butter in a 12-inch skillet over medium-high heat. Once the butter foam subsides, add the gnocchi in a single layer. Let them sit undisturbed for 3–4 minutes until the bottoms are deep golden and crispy. Toss and sear for another 2 minutes.
  2. Reduce heat to medium. Add the thinly sliced garlic and red pepper flakes. Sauté for about 60 seconds until the garlic is fragrant and softened but not browned.
  3. Pour in the heavy cream and add the crumbled feta cheese. Stir gently with a silicone spatula, allowing the feta to partially melt and emulsify with the cream to create a thick sauce.
  4. Add the fresh baby spinach and lemon zest. Fold gently until the spinach is just wilted from the residual heat. Season with freshly cracked black pepper and serve immediately.