Brown Butter Gnocchi with Spinach and Pine Nuts

Brown Butter Gnocchi with Spinach and Pine Nuts Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Pair pasta-like potato gnocchi with wilted spinach for a light and flavorful dish in minutes.

Yield:

4 servings (serving size: 1 cup gnocchi mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 0.0 %
Fat 10.8 g
Satfat 5.1 g
Monofat 2.9 g
Polyfat 1.8 g
Protein 9.5 g
Carbohydrate 40.3 g
Fiber 1.8 g
Cholesterol 20 mg
Iron 2.2 mg
Sodium 877 mg
Calcium 164 mg

Ingredients

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

Preparation

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.

Note:

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.

Jackie Mills, MS, RD,

Cooking Light

January 2009
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