Ricotta Gnocchi with Brown Butter Sauce

Have you ever made gnocchi in 23 minutes? Well, it seemed to good to be true and it was. This was in the 29 minutes to dinner cookbook. The gnocchi at least was not tough. There was not enough sauce, so the spinach was tasteless. But here it is. It was very filling. It says serves 4. I can’t make anything that serves less than 4 as Jim would be starving.


For the gnocchi dough. This was easy Just combine all of the following in a bowl.
1t lemon zest
1 egg
½ t salt
½ C AP flour
2 oz parmesan cheese grated
Use a small ice cream scoop that is about 1T scoop about 28 level scoops on a lightly floured piece of parchment.

To Cook
Put 1T butter and 2T EVOO in a skillet. Heat over med high heat until the butter is melted and begins to brown. This is where I differed with the directions. I added about a third of the scoops at a time to the pan. Instead of turning with tongs, I found it easier to keep them moving around the pan with a spatula and when brown all over remove to a plate. I kept them warm in the warming drawer until done.

Sauce
Add 3 T of butter to the skillet and cook about 3-4 minutes until brown. In the mean time, chop 1 garlic clove and about 1T of parsley. When the butter is brown, take off the heat and add 1t of lemon juice, ½ t pepper flakes, the garlic, and parsley.

Put baby spinach on each plate, top with the gnocchi and poor on the sauce.

Jim served a Silvan Ridge Pinot Gris from Oregon. I have to say there is no short cut to good gnocchi, but I tried.