Gnocchi with Pesto, Tomatoes, & Spinach

If you haven’t added gnocchi to your shopping list, you should.  It is a great alternative to either pasta or potatoes because well, it’s both.  Gnocchi is essentially a potato pasta, it is pretty simple to make, you likely have all the ingredients in your house – russet potatoes, egg, flour, and salt, and it is even easier to buy.  If you are feeling adventuresome, I used this recipe from Fine Cooking.  There are even some cauliflower options out there, the one from Trader Joe’s has a cult following, though I will be honest, it wasn’t my favorite.  I have even seen some sweet potato gnocchi recipes, and that may be my next experiment.  For this dinner however, I used some homemade gluten-free gnocchi that I had frozen, but a package from your favorite grocery will do equally well. 

Serves: 2 as a Main Course, 4 as a Side
 
1 lb gnocchi
2 tbsps butter
2 tbsps olive oil
1 large clove garlic, minced
2 cups fresh spinach, washed
4-5 Campari tomatoes, halved, then quartered*
2 tbsps basil pesto
½ cup half and half
4 oz fontina cheese (any Italian semi-hard cheese would work well here)
 
*about handful of cherry tomatoes halved would work equally well here
 
Bring a pot of salted water to a boil.
 
In a large skillet or sauté pan, melt butter and olive oil over medium low heat.  Add garlic and cook for 1-2 minutes, then add spinach and tomatoes.  Season with salt and pepper, stirring occasionally as the spinach wilts and the tomatoes slightly breakdown. 
 
Cook the gnocchi according to the package direction.  In most cases, once the gnocchi float it is done.   Using a spider or a large slotted spoon, transfer the gnocchi to the sauté pan.   Add the pesto, half and half, and fontina, and toss the mixture over medium heat.  As the cheese melts, it will cause the sauce to tighten and coat the gnocchi.  Season with salt and pepper to taste.
 
Enjoy!