Start by bringing a large pot of salted water to a boil over high heat. Once bubbling, gently add your gnocchi and cook for about 2-3 minutes, or until they float to the surface. Carefully drain the gnocchi using a colander, then set aside to cool slightly.

In a large frying pan, heat a generous amount of olive oil over medium-high heat. Once the oil shimmers, add the drained gnocchi in a single layer, making sure to give them room to crisp up. Allow them to cook undisturbed for about 2-3 minutes until they develop a lovely golden-brown crust on the bottom.

After the initial crispiness, gently stir the gnocchi using a spatula. Cook for an additional 2-3 minutes, turning them occasionally to achieve an even golden color on all sides.

Once the gnocchi are perfectly crispy, reduce the heat to medium and add the minced garlic to the pan. Sauté for about 1 minute, stirring frequently until it becomes aromatic but not browned.

Next, gently fold in the fresh spinach, stirring to combine with the garlic and gnocchi. Continue cooking for about 2-3 minutes until the spinach wilts down and brightens in color.

Sprinkle in the salt, black pepper, and optional red pepper flakes to taste, stirring well to coat the gnocchi and spinach evenly.

Finally, stir in the crumbled feta cheese until it is evenly distributed throughout the gnocchi and spinach.