Brown Butter Gnocchi With Spinach
Recipe type: Pasta
Yield: Serves 2
  • 8 ounces fresh gnocchi
  • 2 tablespoons unsalted butter
  • 2 tablespoons pine nuts
  • 2 garlic cloves, thinly sliced
  • 1 (10-ounce) package baby spinach
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) finely grated Parmesan cheese
  • Juice of 1/2 lemon
  1. Bring a large pot of salted water to a boil. Cook gnocchi according to the package's instructions, or until the gnocchi float.
  2. Meanwhile, melt the butter in a large skillet. Once melted, add the pine nuts and cook, stirring occasionally, until the butter is foaming. Add the cooked gnocchi and garlic, and cook, stirring occasionally, until the butter has browned and the gnocchi, garlic, and pine nuts are lightly toasted. Add the spinach, and cook until just wilted. Season with salt, pepper, parmesan, and lemon juice.
  3. Serve hot.
Most packages of gnocchi are 16 ounces; freeze the leftover, uncooked gnocchi. It can be cooked from frozen at a later date, it'll just take an extra minute or so. If your supermarket doesn't sell fresh gnocchi (it's typically sold alongside fresh pasta), vacuum-packed gnocchi works well here too.
Recipe by A Modest Feast at