Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Add pine nuts to a dry skillet over medium heat and toast for about 2–3 minutes, stirring often, until lightly golden and fragrant. Remove immediately.
Add butter and olive oil to the skillet. When gently bubbling, add gnocchi in a single layer and cook 4–6 minutes until lightly golden and soft when pressed. Transfer to a plate.
Lightly crush fennel seeds using a mortar or the back of a spoon. Add to skillet and toast about 1 minute until aromatic.
Reduce heat to medium-low. Add garlic and chili and cook 30–60 seconds until softened and fragrant. Reduce heat if browning starts.
Add tomatoes and cook about 3–5 minutes until softened and juices release.
Add spinach and stir gently until wilted and softened, about 1–2 minutes.
Return gnocchi to skillet. Add feta and warm gently over low heat for about 1–2 minutes, stirring lightly until cheese softens slightly. Avoid boiling.
Season with black pepper and top with toasted pine nuts. Serve warm.
Texture & Doneness Notes
Gnocchi should feel soft inside and lightly crisp outside.
Tomatoes should soften and release juices before spinach is added.
Spinach should appear wilted and tender, not raw.
