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Le Chaudron recipe
Poêle de gnocchis aux épinards
Skillet gnocchi with spinach and mascarpone
⏱ 20 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)fresh gnocchi
500 g (18 oz)fresh spinach
200 g (7 oz)cherry tomatoes
150 g (5 oz)mascarpone
100 g (3½ oz)grated Parmesan
60 g (2 oz)pine nuts
4 clovesgarlic
2gray shallots
5 tbspextra-virgin olive oil
30 g (1 oz)unsalted butter
1lemon
1bunch of fresh basil
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 800 g (28 oz) fresh gnocchi
- 500 g (18 oz) fresh spinach
- 200 g (7 oz) cherry tomatoes
- 150 g (5 oz) mascarpone
- 100 g (3½ oz) grated Parmesan
- 60 g (2 oz) pine nuts
- 4 cloves garlic
- 2 gray shallots
- 5 tbsp extra-virgin olive oil
- 30 g (1 oz) unsalted butter
- 1 lemon
- 1 bunch of fresh basil
- 1 pinch nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the 60 g (2 oz) of pine nuts in the small dry skillet for 3 minutes, stirring constantly, until golden and fragrant.
- Wash the 500 g (18 oz) of fresh spinach in plenty of water and spin dry. Halve the 200 g (7 oz) of cherry tomatoes lengthwise.
- Very finely chop the 2 shallots. Remove the germ from the 4 garlic cloves and chop them. Chop half the basil, keeping the rest whole to garnish.
- Bring a large pot of salted water (10 g of salt per liter) to a rolling boil — the gnocchi only cook for 2–3 minutes, so the water needs to be well seasoned.
- Meanwhile, heat 3 tbsp of extra-virgin olive oil and 30 g (1 oz) of unsalted butter in the large sauté pan over medium heat and soften the shallots for 3 minutes without browning.
- Add the garlic and cook 1 minute. Add the tomatoes and cook over high heat for 3 minutes until they soften and release their juices. Season with salt, pepper and the pinch of nutmeg.
- Drop the gnocchi into the boiling water and cook 2 to 3 minutes, until they float. Meanwhile, add the spinach to the tomatoes a handful at a time.
- When the spinach has wilted (2 minutes), stir in the mascarpone and lemon zest. Drain the gnocchi and add to the pan with the grated Parmesan. Toss for 1 minute. Sprinkle with pine nuts and basil and serve.
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