Today almost went down in history as the first time I ever managed to get a meal on the table in the published preparation time. This was possible because the majority of the time was allotted for boiling the water and cooking the gnocchi, and there was minimal chopping and other prep work required. Alas, when I looked at the clock after grating some Parmesan over two servings, I had to admit that it had taken me 35 minutes rather than 30. Maybe next time…
This recipe is quite similar to the spaghetti with spinach and anchovies I made back in December, but it has its own charm due to the unique texture and saltiness of the gnocchi. It’s so easy and delicious, I can definitely see myself making it again and again.
Recipe by Cooking Light, January/February 2009
- 1 (16-ounce) package vacuum-packed gnocchi (if you prefer to make your own, here's an easy recipe)
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 2-3 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 grated Parmesan cheese
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.Yield: 4 servings
Estimated Start-to-Finish Time: 30 minutes
Actual Start-to-Finish Time: 35 minutes
Substitutions: I didn't bother to tear up the spinach--this saved time, and I didn't feel that the leaves were too big when I was eating it.