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Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts

Vanilla adds a hint of sweetness to a nutty brown butter sauce for the gnocchi. Toasted hazelnuts lend the dish textural contrast and an even nuttier flavor.

  • Cook gnocchi as directed on packaging and drain well, meanwhile, melt the butter in a large frying pan on a medium heat for 4 minutes or until light brown in color. Add Garlic, sugar, Vanilla, Salt and Rosemary, cook and stir for 30 seconds or until sugar is dissolved.

  • Stir in cooked gnocchi and fresh spinach. Cook and stir for 1 minute or just until spinach is slightly wilted. Stir in cream, Parmesan and hazelnuts. Serve immediately.

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