Crispy Gnocchi with Brown Butter, Spinach and Walnuts
Pan-crisped potato gnocchi tossed in nutty brown butter with crackly sage, wilted spinach, toasted walnuts and a squeeze of lemon. A 25-minute weeknight dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Do not boil the gnocchi first: shelf-stable gnocchi go straight into the pan and crisp up beautifully while staying pillowy inside. Give them a full three or four minutes to brown before you touch them. Watch the butter closely, since it goes from golden to burnt quickly; pull the pan off the heat the moment it smells like toasted nuts.
Method
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Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the gnocchi straight from the package in a single layer and cook, undisturbed, , until golden on the bottom.
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Toss and cook another , turning occasionally, until crisp and browned on most sides. Transfer to a bowl.
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Lower the heat to medium and add the butter and walnuts to the empty skillet. Cook, swirling, , until the butter foams and turns amber and smells nutty.
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Add the sage leaves and cook , until crisp. Add the spinach, salt, pepper and nutmeg and stir , until just wilted.
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Return the gnocchi to the pan with the lemon zest and 1 tablespoon lemon juice. Toss to coat, then stir in the Parmesan.
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Taste, adding more salt or lemon juice as needed, and serve right away with extra Parmesan.
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