Brown Butter Gnocchi with Spinach and Pine Nuts

Brown Butter Gnocchi with Spinach and Pine Nuts


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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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Bradenton, FL


  • 1 16-oz. pkg. vacuum-packed gnocchi (such as Vigo)
  • 2 Tbs. butter
  • 2 Tbs. pine nuts
  • 2 garlic cloves, minced
  • 1 10-oz. pkg. fresh spinach, torn
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 C. finely shredded Parmesan cheese

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Cook gnocchi according to package directions, omitting salt and fat; drain. Heat butter in a large non-stick 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.

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