Gnocchi with Criminis and Spinach in Brown Butter

Gnocchi is one of my favorite comfort foods. Soft pillows of potato dough take perfectly to light treatment- just a bit of Earth Balance and garlic, a splash of wine, maybe some fresh herbs. They also go well with tender vegetables like spinach, asparagus, fresh peas, and scallions. As a result, I usually associate gnocchi with spring. However, a dose of earthy mushrooms and brown butter will go a long way to making a spring dish seem more winter-appropriate. This is super easy to make, taking approximately 25 minutes altogether, and can easily be adjusted to suit the group you’re serving. In my case, I was cooking just for myself, but made enough for two meals.

Gnocchi with Criminis and Spinach in Brown Butter
Serves 2, or one very hungry person

1/2 package gnocchi
2 tbsp Earth Balance
1 generous handful criminis, sliced
1 shallot, sliced
2 generous handfuls baby spinach leaves
3 cloves of garlic, minced
1/2 tsp thyme
A grind of pepper and a sprinkle of fleur de sel, or whatever your favorite salt is
1/4 lemon, and/or a splash of dry white wine

Put on a pot of water to boil for the gnocchi. Meanwhile, melt the  Earth Balance in a large pan over medium heat. Add the shallots and criminis. Stir occasionally, until the vegetables and Earth Balance are browning lightly. Add the gnocchi to the water once it is boiling, and be prepared to drain it as soon as the gnocchi float to the top.  As soon as the Earth Balance is a warm, golden colour and the vegetables are looking toasty, add the remaining ingredients. Drain all but 2 tbsp of cooking water from the gnocchi once it is cooked, and toss them along with the reserved water into the pan with the vegetables. Toss a few times and cook for about 2 minutes, coating the gnocchi in the sauce. Serve with a kitten, and maybe a glass of wine…