Garden Greens Gnocchi

"The most satisfying Spring style Gnocchi that can be tweaked how you wish depending on your location, season and personal diet/food preferences. Make it for meal prep make it for a “ready in under 20 minutes” meal, make it for a speedy but kinda flashy luncheon with friends or to bring on a picnic when the suns out and the vibes are good."
-- @cecilevadas

A Note from Feedfeed

A fresh and vibrant take on the classic Italian dish. The pillowy gnocchi is tossed with a medley of garden greens, such as spinach, kale, and arugula, for a burst of flavor and nutrients. The dish is finished with feta cheese and herbs for a bright and zesty finish.


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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 1/2 pounds potato gnocchi (or gluten-free gnocchi)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (or vegan butter)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1 cup frozen or fresh peas
  • 2 cups torn kale
  • 1 cup torn Swiss chard
  • 2 ounces feta (or vegan feta), crumbled
  • 1/4 cup mint leaves


  • Step 1

    Boil the gnocchi according to the instructions on the back of the packet. Drain and rinse well (to take off the starch coating). Se aside.

  • Step 2

    In a large pan, heat the oil and butter. Add the onion, garlic and thyme and fry off for 1-2 minutes. Add the cooked gnocchi, peas and the salt. Cook for 4 minutes or until turning crispy, stir and crispy again on the other side.

  • Step 3

    Once the gnocchi has turned golden brown, or some parts are golden and crispy at least, add your other greens, turning in the buttery mixture. Turn off the heat and once wilted, plate on a large platter. Sprinkle with the mint and feta if you want a none vegan version.

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