Place spinach in a large bowl. Add half the feta, juice of half a lemon, 1 tablespoon of olive oil, and a pinch of salt; rub into the spinach to tenderize and let sit.

Heat a large skillet over medium-high with 2 tablespoons of olive oil. Add gnocchi and cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy. Let cool in the pan for 5 minutes.

Add the gnocchi to the spinach mixture, along with red pepper, scallions, dill, and mint. Drizzle with the remaining 2 tablespoons of olive oil, add the remaining feta, and toss to combine. Squeeze the remaining lemon juice over top and serve.