spinach gnocchi with basil and pine nuts

lemony spinach gnocchi bake with basil and pine nuts

It’s hard to come by a ready-made gnocchi we love, so we were thrilled when we tasted Garofalo’s gnocchi—the dumplings were surprisingly light and had a great soft texture. They’re even more delicious when coated in a creamy green sauce. Lemon adds a lovely brightness and pine nuts, toasted a deep golden, provide a delightful nutty flavor. Cook, relax, and enjoy!

What you’ll need:
2 oz shallot
3 cloves garlic
1 lemon
0.5 oz fresh basil
5 oz large leaf spinach
1 oz Pecorino romano
1 oz butter
6.75 oz milk
1 oz pine nuts
500 g gnocchi
coarse salt
all-purpose flour
freshly ground black pepper

Equipment:
large pot
zester or microplane
ovenproof skillet
rimmed baking sheet
colander

Recipe steps:
1. Prep ingredients
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Peel and finely chop shallots and garlic. Zest lemon. Remove basil leaves from stems. Tear any large leaves into pieces. Trim any large stems from spinach. Grate Pecorino.

2. Make sauce
Melt butter in an ovenproof skillet over medium-high heat. Add garlic and shallot and cook until fragrant, about 1 minute. Sprinkle in 1 tablespoon flour and cook, stirring, 1 minute. Slowly stir in milk to skillet along with lemon zest and 1 teaspoon salt. Bring to a simmer and cook until sauce thickens slightly, about 2 minutes.

3. Add greens
Stir in spinach and basil until wilted. Remove from heat.

4. Toast pine nuts
Place pine nuts on a rimmed baking sheet and toast in the oven until golden, about 10 minutes. Switch oven to broil with rack in the middle of the oven.

5. Cook gnocchi
Add gnocchi to boiling water and cook until tender, about 2 minutes. Reserve ¼ cup cooking water then drain.

6. Finish
Reheat spinach sauce over medium-high then stir in gnocchi and cooking water to loosen sauce. Sprinkle with Pecorino and broil in the middle of the oven until golden and bubbling, about 4 minutes. Serve topped with pine nuts. Enjoy!

 

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