1/3 cup pecorino-romano cheese, plus more for table
Instructions
Bring a large pot of water to a boil; salt it, add the gnocchi and cook until they float to the top, 3 mins. Drain, reserving a ladleful of the pasta cooking water.
In a large skillet, cook the garlic in the olive oil over medium heat until crisp, about 5 mins. Transfer to paper towels to drain.
Add the spinach to the oil in the skillet and cook until wilted, about 1 min. Season with salt, pepper and nutmeg. Stir in the reserved pasta water. Stir in the gnocchi and cheese. Serve in shallow bowls; top with the garlic chips. Pass more cheese around the table.
Originally Submitted
7/24/2010
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