1. In a large bowl, place the baby spinach. Add half of the crumbled feta, the juice of half a lemon, 1 tablespoon of olive oil, and a generous pinch of salt. Vigorously rub the ingredients into the spinach to tenderize it. Allow the spinach mixture to sit and soften while you cook the gnocchi.

2. Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high heat. Add 2 tablespoon of olive oil to the pan. Add the gnocchi, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until the gnocchi are golden and crispy all over. Allow the gnocchi to cool in the pan for 5 minutes, as they will further crisp up as they cool.

3. Add the crispy gnocchi to the bowl with the spinach mixture. Sprinkle in the crushed red pepper, sliced scallions, chopped dill, and chopped mint. Drizzle the remaining 2 tablespoon of olive oil over the top, then add the remaining crumbled feta. Toss everything together until well combined.

4. Squeeze the remaining lemon juice over the top of the dish and serve immediately, savoring every delightful bite.