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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.
I loved the vanilla essence mixed with the umami flavors. I added mushrooms to the recipe as well. Perhaps this is for less traditional tastes, and the less adventurous might not care for it as much.
Jen Rat | April 10, 2013