Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 10/14/19

Brown Butter Gnocchi with Walnuts and Sage
with apple spinach salad

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Brown Butter Gnocchi with Walnuts and Sage
Our community loved this fall-inspired meal so much when we featured it last October, that we wanted to bring it back. The gnocchi gets added texture with the addition of toasted, chopped walnuts sprinkled over the finished dish.
Smarts: Be sure to let the butter for the sauce heat until it turns a light golden brown. It gives the butter a rich, nutty flavor and earns it the title of "brown butter."
Proteins
Beans, white/cannellini
Cuisines
American
Save recipe
78

Ingredients

Metric
Servings:
4
Brown Butter Gnocchi with Walnuts and Sage:
  • Walnuts - 3 oz , chopped
  • Shallots - 2 cloves , diced
  • Sage, fresh - 4 leaves , thinly sliced
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Gnocchi, uncooked - 12 oz
  • Butter - 3 Tbsp
  • Lemon zest - 1/2 tsp
Spinach Salad with Apples:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Apples - 1 , sliced
  • Baby spinach - 5 oz

Prep

  1. Walnuts - Chop walnuts. If you’d like the walnuts toasted, toast in a dry skillet until fragrant and golden, 4 to 5 minutes. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Apples - Slice apples.
  5. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.
  2. Put vinaigrette in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.
  3. Heat a large skillet over medium-high heat. Add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.
  4. Add gnocchi and beans and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.
  5. Toss salad. Top gnocchi with walnuts. Serve gnocchi with salad on the side. Enjoy!

Reviews

Ratings

0 reviews