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Brown Butter Gnocchi with Spinach and Pine Nuts

Brown Butter Gnocchi with Spinach and Pine Nuts
Photo: Randy Mayor; Styling: Cindy Barr
Yield

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

Pair pasta-like potato gnocchi with spinach and Parmesan for a light and flavor-packed dish in minutes.

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

Nutrition 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

How to Make It

  1. Cook gnocchi according to package directions, omitting salt and fat; drain.

    Toasting Nuts
  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.

Cook's Notes

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.