Brown Butter Gnocchi with Spinach and Pine Nuts

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 0.0%
  • Fat: 10.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 9.5g
  • Carbohydrate: 40.3g
  • Fiber: 1.8g
  • Cholesterol: 20mg
  • Iron: 2.2mg
  • Sodium: 877mg
  • Calcium: 164mg

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. 1. Cook gnocchi according to package directions, omitting salt and fat; drain.
  2. 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.

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