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Gnocchi with Parmesan Cheese Sauce

January 24, 2011

I wasn't planning to share tonight's dinner at all because I didn't think it was going to be anything all that special. Oh... my... goodness.... YUM!!!

We had 32 pieces of leftover gnocchi from last night. I was concerned because the uncooked gnocchi got a bit darker in color. I then looked at the packaged whole wheat gnocchi in my pantry and decided they looked so similar it was probably fine to go ahead and cook them. After all, the recipe said I could refrigerate them for a couple days.

Like last night, I decided frying was the way to go, but I was in the mood for a cream sauce instead of something tomato based. With only 32 pieces left and not having to feed Gaetano since he'd eaten a sandwich already, I knew I would split it evenly with Dan. 16 pieces each didn't seem much though, so I thought I should make the sauce nice and rich so it would be more filling and satisfying.

I was so hungry while cooking that I ate 2 pieces. We were down to 15 pieces each. This had better be filling!

First, I pre-cooked the spinach in the pan before cooking the gnocchi. Then I took it out of the pan and set it aside. I cooked the gnocchi in a couple teaspoons of oil, the same way I did last night. I set the gnocchi aside on a dish while I cooked the cream and other ingredients. I used 1 cup of heavy whipping cream, about 1/8 teaspoon garlic powder and 1/4 teaspoon red salt (a.k.a. Lawry's salt) to start. Once they cream had reduced to about 1/2 a cup, I added about 1 tablespoon Parmesan cheese. I stirred it up a bit then added the gnocchi back. I tore the pieces of cooked spinach by hand and tossed them into the pan. I continued to stir and stir until the cream was thick like the cheese sauce you'd have in a typical macaroni and cheese dish.

Gnocchi and Parmesan Cheese Sauce

Together, the color of the red salt and the crispy browning of the gnocchi, made for a nice peachy color much like mac-n-cheese. Wow was it delicious. I'm actually glad I didn't have more of it to eat or I would have seriously overdone the calories tonight.

Since we had such small portions, we were able to enjoy a glass or three of wine with dinner. The Fetzer Gewurztraminer was a nice pairing for this dish.

Tonight's dinner serves as another good reason to make gnocchi myself! I'm sad there's none left for tomorrow, but I know tomorrow's dinner is going to be delicious too so I'm not too worried about it! There will be a "next time" for sure...

Comments

January 25, 2011, 4:48 PM
Elisa Margoni

Oh no! John's favorite..I will have to try this one. Maybe I will try Paprika to replace the Lawry's to get more anti-inflammatory properties and to regulate John's blood pressure :) Looks great Angela! Great photography as well..

January 25, 2011, 5:50 PM
~Angela

Thanks Elisa. If you're trying to lower salt intake, Lawry's makes a 25% less sodium variation. I've also made my own red blend before by taste, to match red salt but with fake salt (a.k.a. no-salt) Hope that helps!

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