Saturday, July 29, 2017

Gnocchi with Cream Sauce and Pine Nuts

Back to our Gnocchi experience. This was our favorite recipe that we had made a couple of times. The sauce is pretty perfect and the spinach and cream sauce complement the gnocchi beautifully. We will definitely make this again.
The first time we made with Parmesan, as you can see in the picture, but it actually tastes far better without it!

For the base recipe we used this:


Close up


1 16 oz package of fresh gnocchi
2 tablespoons butter
4 tablespoons pine nuts
4 garlic cloves, minced
1 shallot, sliced
1 (10-ounce) package fresh spinach, torn
1/2 cup of heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook gnocchi according to package directions, without the salt; drain. If using fresh gnocchi, be careful not to over-cook as they might start falling apart and getting mushy!
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 shallots and garlic to pan; cook 1 minute. Add heavy cream and bring to a boil. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. 

What we liked:

This dish had really great flavor!

What we didn't like:

Nothing, it was yummy! Doesn't microwave too well though...the gnocchi get a little rubbery.

What Kaspian thought about it:

He liked the gnocchi, as long as there was no sauce. Astrid loved everything. 

Next time:

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