From Pasta, Julia della Croce, Dorling Kindersley, 2000.
There was some gnocchi left over from the weekend so I hunted for a different sauce to use with it than that already used. This one looked as though it should suit nicely.
I placed a bunch of washed English spinach leaves in a saucepan and put on the lid giving it a few minutes to steam down. The leaves were left to cool and then squeezed of all their liquid. They were then cut fine.
I chopped an onion and placed it in a frying pan and sautéed it until it had softened. I also put on a pot of salted water to heat up for the gnocchi. When the water was boiling I placed in the gnocchi. At the same time the chopped spinach went into the frying pan. It was quickly stirred around and then about 150ml of cream was added and a grating of nutmeg. The sauce was seasoned with a touch of salt. As it heated up grated Parmesan cheese was also added to the simmering sauce. By now the gnocchi had floated to the top of the boiling water so it was scooped out and added to the sauce. Once stirred around to be coated, it was served with a little more grated cheese on top.
I had expected this to be better than it was. It seemed as though it would make a really tasty sauce for the gnocchi but there was an odd after taste to it that was reminiscent of fish that I didn’t enjoy.
Ease of cooking: ✔✔✔✔