30 Minute Brown Butter Sage Gnocchi with Spinach and Pine Nuts
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3 servings 1x
- 16 oz vacuum packaged gnocchi
- 1/2 stick butter
- 5 sage leaves
- 1 clove of garlic, crushed
- 2 cups packed spinach
- 1/4 cup pine nuts
- Bring a pot of salted water (it should taste like the ocean) to a rolling boil
- Cook your gnocchi until all the dumplings float (it shouldn’t take more than 3 or so minutes – read the package instructions)
- Drain in a colander and set aside
- Meanwhile, make your sauce
- In a large saute pan, add your butter, sage, and garlic over medium heat
- Cook until butter has browned, stirring almost constantly
- Discard garlic and set sage leaves aside to drain over a few layers of paper towel
- Add the gnocchi into the brown butter, stir to combine
- Turn the heat up to medium-high and let the gnocchi saute in the pan for a few minutes, stirring often
- Meanwhile, toast your pine nuts
- In a small pan, add your pine nuts and toast over medium heat until areas of the pine nuts are turning golden brown
- Add your spinach and pine nuts in with the gnocchi
- Stir until the spinach has wilted
- Serve and top with Parmesan cheese (optional) and black pepper
