While searching my freezer for ricotta cheese yesterday, I came upon chicken thighs, spinach, and gnocchi. I never did find that ricotta, and if I had, I never would have stumbled upon this dish, but I did find inspiration. I’m not a huge fan of gnocchi, but I always like to say that I’ll try anything twice in case I haven’t given it a fair shot the first time around. Let’s just say I’m glad I didn’t invest the time and effort to make my own, but it was still a quick, tasty meal.
Gnocchi with Spinach & Toasted Pine Nuts
- 1 bag frozen gnocchi
- 2 tbsp pine nuts
- 2 tbsp butter
- 1 lb boneless, skinless chicken, cubed
- 1 tbsp oil
- 1 package frozen spinach, thawed
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- grated or shaved parmesan
In a large pan, boil enough water to cook gnocchi without crowding them. While waiting for it to boil, melt butter in a small skillet and toast pine nuts in them until fragrant and golden brown. Remove from heat and set aside. Put oil in a larger skillet or wok and begin to heat; add chicken and sauté, adding garlic powder, red pepper flakes, and salt to taste. When chicken is nearly cooked through, add spinach and toss. When water for gnocchi has boiled, salt it well and add frozen gnocchi to the water. When gnocchi floats, it is ready. Scoop from water with a slotted spoon and add to chicken and spinach. Add browned butter and toasted pine nuts, and toss. Serve topped with grated or shaved parmesan.