Pine nuts: Heat the pan and roast the pine nuts for about 2 minutes until golden and fragrant. Shake the pan often to prevent them from burning. Transfer them to a plate immediately.2 Tbsp pine nuts
Pan-fry gnocchi: Melt 1 ½ tablespoons of butter in the same pan. Add gnocchi and fry them for about 8 minutes, often stirring, until they are soft, puffed, and slightly crispy on the outside. Remove them from the pan.1 ½ Tbsp butter + 2 lbs (1 kg) gnocchi
Prepare vegetables: In the meantime, finely chop the onion, mince the garlic cloves, and wash the spinach in a colander.1 small onion, 3 garlic cloves, 7-9 oz (200-250 g) spinach
Sauté the onion in the remaining butter, add garlic, and stir for about 30 seconds. Add the spinach and let it wilt for 1-2 minutes.½ Tbsp butter
Add cream, stir to combine, and heat the spinach sauce for about 1 minute. Carefully stir in the fried gnocchi.1 cup (250 ml) heavy cream
Adjust the taste with salt (½ - ¾ tsp), plenty of ground black pepper, and a few generous grindings of nutmeg.
Serve immediately, sprinkled with freshly grated Parmesan (to taste).
Refrigerated potato gnocchi (refrigerated pasta aisle of the grocery store). Homemade gnocchi are also great. Alternatively, you can use shelf-stable potato gnocchi.
Spinach: If using mature spinach, remove its stems and roughly chop the leaves. Frozen spinach: Thaw, drain, and squeeze it with your hands to remove the excess water before adding it to the pan. If using frozen spinach, the dish will look a bit different, but it will still taste delicious.