Brown Butter Gnocchi with Spinach and Pine Nuts

By á-4131

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)
8 points plus

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

Step 1

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.
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.