Come Here, Gnocchi. Right Now.

If you haven’t tried gnocchi at this point in your life (I say this as though I even know anything about your life), we need to have a talk.

We need to make homemade gnocchi. But we haven’t yet. Still (lame). So tonight, we made dinner using gnocchi from Lazzarolli Pasta. Last week, we tried the kale and pancetta ravioli. Uh huh. For that one, we made a simple shallot/garlic/cream sauce. In my face(hole)! So good. I probably won’t post a picture of that dish on here, simply because it isn’t very colorful. S’all. Back to gnocchi…

First, we made a brown butter cream sauce with a pinch of truffle salt (Hello? Oh yes).We sauteed some spinach in olive oil and pepper, then chopped it once it cooled. Smelling good, smelling good. Once the gnocchi was ready, we added the spinach, a handful of craisins, and the brown butter cream sauce to the bowl.

Gnocchi with Brown Butter Cream Sauce, Spinach, and Craisins

Says HotPants, “I like the craisins. They were sweet.” (Really.)

If you’re looking for a quick meal that might be somewhat healthy (or not, depending on how much butter you use), this is a good’un. I mean, can’t you see the deliciousness crawling out of that picture?

I used the butter/cream proportions from Rachel Ray’s Butter Cream Sauce recipe, but we didn’t use nearly as much salt, we didn’t use any cheese, and we didn’t use all of the sauce on the gnocchi, so I can’t say that I’ve actually tried that sauce. I will soon though, it sounds tasty.

What’s your favorite way to dress gnocchi?

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