Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the gnocchi in a single layer, without crowding the pan. Let them cook undisturbed for 3–4 minutes until golden and crispy on one side. Flip and cook another 3–4 minutes. Transfer to a plate and set aside.

In the same pan, lower the heat to medium. Add a little more olive oil if needed, then toss in the minced garlic. Sauté for 30 seconds until fragrant. Add the fresh spinach and red pepper flakes, stirring until the spinach wilts—about 1–2 minutes.

Return the crispy gnocchi to the pan. Stir in the crumbled feta, lemon zest, and juice. Toss gently so everything is combined, and the feta warms slightly. Taste and season with salt and pepper as needed.

Spoon into shallow bowls and enjoy immediately, maybe with an extra sprinkle of feta or squeeze of lemon.