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Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts
Ingredients
11
Servings
4
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 flavour.
Ingredients
450 gram (1 pound) gnocchi
50 gram (20 ounce) butter
1/2 teaspoon Garlic Cooking Paste
1 teaspoon brown sugar
1/2 Vanilla Pod
1/4 teaspoon Rosemary , , crushed
1/2 teaspoon Sea Salt
75 gram (3 ounce) baby spinach leaves
75 millilitre (3 fluid ounce) heavy double cream
25 gram (1 ounce) Parmesan, grated
25 gram (1 ounce) toasted chopped hazelnuts
Key Products
Instructions
- 1 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.
- 2 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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