Wednesday, June 16, 2010

Brown-Butter Gnocchi with Spinach and Pine Nuts

From: Culinary in the Country

Yum! This recipe has been on my menu plan for many weeks now, and always seemed to be the recipe we didn't get to. In fact, it was on my menu plan for tomorrow, but I just found out we're going to a movie and may not have time for a proper dinner, so I bumped it up to tonight so it wouldn't be the menu casualty once again.

And it was really good. I used frozen spinach instead of fresh. The parmesan on top makes all the difference, I think. I used a package of TJ's potato gnocchi. If you see this on my menu plan again soon it will be because it was so tasty and easy to throw together.

1 pound prepared gnocchi
2 tablespoons butter
3 tablespoons pine nuts
3 garlic cloves, minced
10 ounces torn fresh spinach (Or about 5 oz frozen)
salt and fresh ground black pepper
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

In a large pot of boiling salted water, add gnocchi and cook according to package directions. Drain well.

Meanwhile, in a large skillet, melt butter over medium heat. Stir in pine nuts and allow to cook, stirring, until butter and nuts are lightly browned. Stir in garlic and cool until fragrant, about 1 minute.

Add gnocchi and spinach to pan - cook, stirring, until heated through and the spinach wilts, about 1 to 2 minutes. Season with salt and fresh ground black pepper. Serve with Parmesan cheese to serve.

Makes about 3 to 4 servings.

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