Deb’s Brown Butter Gnocchi with Spinach


This is a recipe that was given to me by my dear friend Debbie and fan of Challenge. She is a food-aholic just like me! We are always emailing one another with recipes we have tried, created or read! I’m not sure which this recipe falls into, but if I had to guess she created it! I love how simple everything comes together, even her salad recipe at the end. When I opened the email I knew it was perfect for Meatless Monday. You can always add some leftover grilled chicken or a little ham for your meat lovers.

 

Here’s Debbie’s email:

Hi cooking buddy. I had to share this delicious recipe with you so you can in turn pass to all your Challengeu2cook fans!

Hope you love as much as we all did. I made 2 batches. One meat-free and one with grilled chicken. I LOVED both! Hope you do too!

Love ya,                                              

Deb                                                                                                                   

 

 

PS…Tell me if you like the salad. I fell in love with it and the dressing is so good We need to start bottling our dressings!

 
 
 
 
Ingredients
  • 1 (16-ounce) package vacuum-packed gnocchi
  • 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
  • leftover grilled chicken, sliced  or cubed ham

 

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.
  PS   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 greens, sliced tomatoes and cucumber chunks  to bowl; toss gently to coat.
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