A nice and easy and tasty vegetarian dish that I’d learned to make, thanks to my better half:
1 (16-ounce) package vacuum-packed gnocchi
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
- Cook gnocchi according to package directions, omitting salt and fat; drain.
- 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.
If you time it right, you could have the gnocchi go right from the pot into the pan. Not sure if that necessarily makes anything taste better, but it’s a rudimentary exercise in managing concurrent parallel processes.