Friday, October 4, 2013

Gnocchi with Spinach and Pine Nuts = DELICIOUS recipe

This recipe takes about 8 minutes to make, maybe less depending on how fast you can boil water... I discovered it a few months ago and it's my new go-to when I need a quick, tasty dinner. My family gobbles it up! You can load it with extra spinach for bonus iron - it always shocks me how much spinach wilts down....My sister added roasted butternut squash and said it was amazing - perfect meal for Fall!


1 (16 oz) package gnocchi (I buy mine at Pasta & Provisions in Charlotte, black pepper)

1 tablespoon butter (for all dairy products I make sure they are free of rBGH- hormones)
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10 oz) package fresh organic spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook gnocchi according to package directions, drain.

2. Heat butter in a large skillet over medium heat. Add pine nuts to pan and cook for 3 minutes or until butter and nuts are lightly brown, stirring constantly (these can burn real fast, so watch the heat...). Add garlic to pan and cook for 1 minute. Add the gnocchi and spinach to pan and cook an additional minute or until the spinach is wilted, stirring constantly. Stir in salt and pepper.

So easy and so delicious - ENJOY!!!

This recipe originally appeared in Cooking Light, January 2009

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