Wednesday, June 12, 2013

Brown Butter Gnocchi


Make 4 servings (serving size : 1 cup gnocchi mixture & 1 tablwspoon cheese)

1               (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2               tablespoons butter
2               tablespoons pine nuts
2               garlic cloves, minced
1               (10-ounce) package fresh spinach, torn 
1/4            teaspoon salt
1/4            teaspoon freshly ground black pepper 
1/4            cup (1 ounce) finely shredded Parmesan cheese

1.         Cook gnocchi according to package directions, omitting salt and fat; drain.
2.         Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
Prepare a quick salad to accompany the gnocchi: Combine 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon salt in a large bowl; stir with a whisk. Add 6 cups gourmet salad mix to bowl; toss gently to coat. Sauvignon blanc will pair enticingly with this dish.

Pair pasta-like potato gnocchi with wilted spinach for a light and flavorful dish in minutes.

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