And lots of shredded Parm cheese, of course.
I made this for dinner the other night. It comes from the Jan/Feb issue of Cooking Light. It was very easy to make (and very easy to eat!). You brown butter with the pine nuts, add some minced garlic, and finally toss in torn spinach and cooked gnocchi. Gnocchi only takes about 2 minutes to cook and is totally cool because when they are done they float to the top. Heat and stir until the spinach is wilted and season with salt and freshly ground pepper.
You can find the recipe here.
(This recipe more than made up for the disaster, that was the Deep Dark Chocolate Biscotti, that was in this month’s issue of Cooking Light. For some reason, it didn’t work for me and it ended up in the garbage.)