Brown-Butter Gnocchi with Spinach and Pine Nuts

By Alissa -
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.

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

Apple Cranberry Stuffed Pork Roast Recipe

By Alissa -
from: Simply Recipes ok, this recipe sounds a little involved... and it is, but just a little. It really wasn't that bad, and the results were super fantastic. I should have taken a picture after I made the first slice. It was definitely an impressive holiday-worthy dish. Check out the original post here for pictures of the whole butterflying process. It really was not difficult. I didn't have a few of the ingredients, so my substitutions are in parentheses. Also, I was thinking you might be able to do this with a boneless turkey breast as well, if you're not a pork eater. Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced (I used a yellow onion) 1 1/2 cups dried apples (packed) (I used 2 Granny Smith apples, chopped) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds (I stirred in a little dijon mustard instead) 1/2 teaspoon ground allspice (I used cinnamon and
Read more