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