You could say I am a starch lover. I am obsessed with any type of potato, breads are my vice and rice is in my diet daily. I know I must eat them in moderation, but when potatoes and pasta come together in sweet gnocchi form, how can I resist?! I found a fantastic brand of gnocchi that is allergen-free (whoop whoop!) and decided to pair it with some of my favorite delicious herbs and greens for this easy, sauteed dish! Perfect for stay-at-home date night when you want your date to think you spent hours slaving over the stove….why tell them any different? Happy Friday all!
Zesty Gnocchi with Spinach
Yields Two Hefty Portions
1 pound gnocchi (La Veneziane makes awesome gluten-free and vegan gnocchi!)
1 vegetable bouillon cube (be sure soy is not an ingredient if you have an allergy! Many brands use soy in their bouillon.)
2 cups raw spinach, stems cut off
1 tsp. dried, chopped parsley
1 tsp. dried, chopped basil
1 tbsp. Extra Virgin Olive Oil
Sea Salt, to taste
1. Boil water and bouillon cube in a small pot and slowly drop in gnocchi, be careful not to splash
2. Heat oil in a separate pan on medium, lower heat if it begins to bubble
3. When gnocchi begin to float to the top of the pot, drain them, set aside
4. Slowly add herbs and spinach to the oil in the sautee pan and mix together, lower heat when spinach begins to wilt
5. Add gnocchi to the pan and mix all ingredients together, cover pan for 1-2 minutes and let simmer
6. Uncover and remove from heat; sprinkle with sea salt and serve immediately
Also on Freedom Friday: Top 5 Allergen Free Menus in the U.S.
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Photo: Kate Coffey
