Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, usually about 2 to 3 minutes, until they float to the top. Use a slotted spoon to lift them out and set them aside to drain.

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the drained gnocchi in a single layer. Let them cook without stirring for 2 to 3 minutes until they develop a golden, crispy bottom.

Carefully toss or stir the gnocchi and continue cooking for another 2 to 3 minutes, allowing them to crisp evenly on all sides.

Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 1 minute, until fragrant — be careful not to burn the garlic or it will taste bitter.

Add the fresh spinach to the pan, stirring gently until it wilts, which should take about 2‑3 minutes. The spinach should still have a fresh green color and not be over‑cooked.

Season the mixture with salt, black pepper, and red pepper flakes (if using). Remove from heat.

Finally stir in the crumbled feta cheese, allowing it to warm through and combine with the other ingredients. Serve immediately on plates, while the gnocchi are still crisp.