Lemon Gnocchi w/Carrots and Spinach

A few weeks ago, I tried a recipe for Lemon Chicken that was posted by the Oilerie. It sounded really good. As I tried to work my up from the entree to a menu, the first thing that popped into my head was pasta, namely, spaghetti. But, that’s almost always what happens and I wanted something a little different. Gnocchi! OK, but plain gnocchi is almost as bad as plain spaghetti. Here’s what I came up with…

Lemon Gnocchi


  • 1 17.5 oz package of Gnochetti (these are smaller gnocchi and NO, I don't make my own - but feel free)
  • 1 10 oz. bag of match stick carrots (NO, I don't cut my own - but feel free)
  • 18 oz. fresh Spinach (NO, I don't grow my own but Fran probably would)
  • 3 - 5 tbsp butter
  • 3 or 4 tbsp Lemon Olive Oil
  • Splash of white wine (optional - also known to keep the cook happy)
  • Shredded parmesan/parmagiana (optional)


Place 2 or 3 tbsp of Lemon Olive Oil and 2 or 3 tbsp or butter in a large saute pan. On medium heat, heat the oil and melt the butter. At the same time, begin to prepare the gnochetti according to package instructions. Bringing the water to a boil will take longer than cooking the gnochetti. I decided to use ghochetti (small gnocchi) because this is a side dish and I think it just looked better.
Add the carrots to the pan and cover. Cook, covered for about 3 minutes.
Add the spinach to the pan. I know it looks like a lot but it won't be for long. Put the lid back on the pan, lower the heat to medium-low and let cook for another 3 to 5 minutes or until the spinach is sweated down and the carrots are slightly soft.
Drain the prepared gnochetti and add to the spinach, carrot mixture. Mix well. Taste for seasoning. At this point, you may want to drizzle a little more Lemon Olive Oil over the dish or, if you really want to pucker up, some lemon juice.
It was so good, I made it again within about a week or two to serve with Veal Picatta. It would probably work well as a side dish for almost any Italian dish you can name… Chicken Picatta, Turkey Marsala, Veal Parmesan

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