Vanilla adds a hint of sweetness to a nutty brown butter sauce for gnocchi. Toasted hazelnuts lend the dish textural contrast and even more nutty flavor. Photo credit: Eva Kosmas from Adventures in Cooking.
Cook gnocchi as directed on package. Drain well. Meanwhile, melt butter in large skillet on medium heat 4 minutes or until nut brown in color and aroma. Add garlic, sugar, vanilla, salt and rosemary; cook and stir 30 seconds or until garlic is fragrant and sugar is dissolved.
Stir in cooked gnocchi and spinach. Cook and stir 1 minute or just until spinach is slightly wilted. Stir in cream and hazelnuts. Serve immediately.