On my way home from Bridgehampton this afternoon, I stopped at Bette and Dale's to take a peak inside their cooler. I finally got my hands on a bag of local spinach. (There was beautiful baby kale, too. Hope they're still selling it later in the week--that's going to be the subject of my next Newsday column.) I had already picked up some gnoccchi and leeks at Citarella's, so I decided to pan-fry the gnocchi and serve them on a bed of sauteed spinach and leeks. Easy. Here is the recipe:
Pan-Fried Gnocchi with Spinach and Leeks
Serves 4
Salt
1 pound fresh potato gnocchi
1 tablespoon olive oil
2 leeks, white and light green parts, washed and finely chopped
1 pound spinach, washed, coarse stems removed
Salt
Ground black pepper
2 tablespoons unsalted butter
1 pound potato gnocchi
Parmesan for serving
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until just soft, 2 to 3 minutes. Drain well and set aside.
2. Heat the oil in a medium skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the spinach, season with salt and pepper, and heat through. Scrape into a bowl and cover to keep warm.
3. Melt the butter in the skillet over medium-high heat. Add the gnocchi in a single layer and cook until golden on both sides, shaking the pan occasionally, 2 to 3 minutes. Sprinkle with salt.
4. Arrange the spinach on serving plates, top with the gnocchi, and serve immediately with Parmesan on the side.
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