Last night, we tried a new recipe and it was a WIN!! It was so good, and perfect for this freezing weather we’re dealing with right now in the Midwest. If you’re not familiar with gnocchi, it’s a potato pasta. It’s very fluffy and soft. We’re putting in serious effort to change our eating habits. We’ve done pretty well so far in 2018. We set a goal to cook at least 5 days a week. And what we do make, we want it to be healthy. Which brings us to tonight’s recipe.
Jake and I love spinach, and we love gnocchi. When hunting through Pinterest, I stumbled across this recipe and it seemed like an instant winner.
The sauce was a bit confusing because I’ve never made a roux before, but it actually turned out perfect! Here it is:
· 2 Tbsp. unsalted butter
· 3 cups fresh spinach, roughly chopped
· salt and pepper to taste
· 1 cup shredded parmesan cheese
1. Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
2. Melt butter over medium heat.
3. Add garlic to butter and sauté for about a minute until garlic is fragrant.
4. Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
5. Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
6. Stir chopped spinach into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
7. Add salt and pepper to taste.
9. Add parmesan cheese to sauce and stir to combine.
10. Return cooked gnocchi to sauce and stir to combine. Serve immediately.
|Add milk SLOWLY, not all at once! Stir constantly while adding.
Depending on how much sauce you like, feel free to add more milk to make more sauce that is less thick.
I also plan to try this again and add chicken! I’m sure shrimp would also be another good option to add some protein in there.