INGREDIENTS

1 package shelf stable or refrigerated gnocchi ​​​​​​​​

1 shallot, finely minced ​​​​​​​​

2-3 garlic cloves, thinly sliced ​​​​​​​​

2 tbsp olive oil ​​​​​​​​

2 tbsp butter, divided ​​​​​​​​

1 package cherry tomatoes ​​​​​​​​

1 bag baby spinach ​​​​​​​​

½ container pesto ​​​​​​​​

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DIRECTIONS

Set a large pot of water to boil. While the water heats you’ll prepare everything else. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shallot and garlic, sauté until fragrant (about 1 minute). Add washed, dried cherry tomatoes and let cook until tomatoes have burst, feel free to splash a little water in the skillet if it is dry. Run a knife through the spinach leaves to loosely chop and add to skillet to wilt completely. ​​​​​​​​

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Once water is boiling: salt generously and carefully add gnocchi to boiling water (use a strainer so you don’t splash boiling water everywhere). Their cook time is only about 2-3 minutes – when they are floating, they’re done. While the gnocchi cook: add a ladle full of pasta water, the second tbsp butter and a half container of pesto to your skillet. Scoop cooked gnocchi right into the skillet, add more pasta water if the sauce is dry. Toss everything together to combine. Garnish with cheese: Parmesan is always a good idea, but if you want something a little different some crumbled goat cheese or creamy feta is dynamite as well. ​​​​​​​​

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Two pots, 20 minutes, dinner done. We love to see it.