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
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
freshly ground black pepper
zester or microplane
rimmed baking sheet
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.
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.
Stir in spinach and basil until wilted. Remove from heat.
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.
Add gnocchi to boiling water and cook until tender, about 2 minutes. Reserve ¼ cup cooking water then drain.
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!
See what else is cooking this week!