Wednesday, April 14, 2010

Nutmeg Gnocchi with Spinach

Pasta. The word alone makes you want to climb into an overstuffed chair and...well...over stuff yourself. It's the epitome of comfort food.

I have this fantastic pasta recipe adapted from this handy little cookbook that I made for the first time last night. The kids loved it, the man loved it and I especially loved it. Simple, nutritious and tasty. The trifecta, right?

The pasta we're using is gnocchi. So delicious! It's these plump, little potato (or cheese) dumplings that cook up just like pasta. If you've never cooked with these, you should try them. You might be in love...

Nutmeg Gnocchi with Spinach
(this recipe is made with all Trader Joe's ingredients
but I'm sure you can find them at a regular grocery store.)
1 (17.6 oz) pkg dried potato gnocchi
1 medium yellow onion, thinly sliced
3 T. extra virgin olive oil, divided
1 t. crushed garlic or 1 cube frozen Crushed Garlic
1/4 t. nutmeg
1/4 t. salt
1/4 cup roughly chopped walnuts
1/4 cup whole milk
(I actually used Almond Milk to cut down on the dairy so my little man doesn't get an upset tummy.
It tasted great!)
1 (6 oz) bag fresh spinach (about 6 cups)
1/2 cup Parmesan cheese (shaved, shredded, or grated)
Bring water to a boil and prep the gnocchi according to package directions.
In a deep skillet or saucepan, saute onions in 1 T. olive oil until soft and translucent (about 5 minutes). Add garlic, nutmeg, salt and walnuts, sauteing over low heat until onions begin to caramelize.
Add drained gnocchi to mixture and stir gently to combine and coat. Drizzle another tablespoon of olive oil over gnocchi and add milk. Heat for an additional minute.
Place spinach on top and place a lid over the pan. It will seem like a lot of spinach, but it will all wilt down. Stir the spinach into the mixture to help it wilt down.
Add Parmesan once the spinach is wilted and stir to combine.
Prep and cook time: 15 minutes
Serves: 4
I love a good cream sauce with nutmeg. The beautiful thing about this pasta dish is that it's not too heavy like an Alfredo sauce (although...a good, creamy Alfredo sauce has it's virtues...) but you still get the feel of decadence. yummy.


Katie Beth said...


Jamie Willow said...

oh this looks so good! yum!

Laura said...

I'm trying this on Monday.

Jessica said...

I noticed you use Almond Milk. I love this stuff. I began using it to cut calories (the 40 cal per cup kind). Now, I prefer it over milk!