Two 17-ounce packages gnocchi
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach,
Freshly ground black pepper
1/2 pound gorgonzola crumble
Bring a large pot of water to a boil over high heat to cook the gnocchi.
Once boiling, add some salt and the gnocchi, and cook according to package
Place a small skillet over medium heat with the chopped walnuts. Toast the
nuts, tossing them frequently in the pan until they are golden brown and
Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a
medium-size skillet with EVOO over low heat. Grate the garlic over the pan
and gently cook in the oil for a minute or two, shaking the skillet every
now and then. Add the spinach and toss to combine with the oil, then
season with a little bit of salt and a lot of pepper. Add the chicken
stock and bring up to a bubble. Once the stock is simmering, add the
gorgonzola crumbles and toss until the cheese is nice and melted.
Add the gnocchi to the skillet and toss to coat.