15g salted butter
1 portion gnocchi
10 g pine nuts
Salt and freshly ground black pepper
Handful of spinach
Grated Parmesan or vegetarian pecorino, to serve
Add the butter to a small frying pan and melt over a medium-low heat, then reduce the heat to low and cook for 10 minutes, or until the solids (the little opaque floaty bits) on top of the melted butter have turned golden brown. The butter will caramelise, giving a wonderful flavour to your dish and that’s the brown butter done – easy! Turn off the heat, pour the excess butter into a small bowl and set aside.
Cook the gnocchi in a large saucepan of salted boiling water (fresh gnocchi only take a couple of minutes to cook and will pop to the surface when ready), then drain.
Put the frying pan back over a medium heat and add the gnocchi. Fry for a few minutes on one side, without stirring, to let them crisp and colour slightly on one side. Add the pine nuts, along with a big grinding of pepper and a pinch of salt.
Cook for 2 minutes to colour the nuts, then add the brown butter and spinach. Stir and sizzle for a couple of minutes until the spinach has just begun to wilt (but not gone watery).
Serve topped with extra pepper and some grated Parmesan.
Photo Credits: Lizzie Mayson
