(Cooking) Fig and Garlic Gnocchi over Spinach Greens

This is one of my favorite quick weeknight meals. Some foodie friends turned me on to Fig Balsamic Vinegar – and if you are a fan of balsamics, fig balsamic is a whole different level. It’s a regular visitor to my shopping cart at the store. This recipe mixes the good stuff with Herbs D’Provence, fresh garlic and a little olive oil for a dressing on our gnocchi.

Gnocchi are one of those pastas that freak people out, mostly because of overdramatic Gordon Ramsey cooking competitions on TV. With patience and practice, making gnocchi at home is easy and a great pleasure. (here is my favorite recipe) but sometimes on the weeknight, there isn’t time, so picking up some store bought gnocchi is perfectly fine. They key to perfect gnochhi is to be very careful not to overcook them. As SOON as they start floating to the top, they should come out of the water and be strained. Overcooked gnochhi are sad little drenched pillows; and not nearly as fun.

  • 1 cup Spinach Greens or Spicy Mix pre-washed salad
  • 2 cups store bought gnochhi
  • 4 tablespoons Fig Balsamic Vinegar
  • 2 tablespoons water
  • 1 clove garlic, finely diced
  • 1 tablespoon Herbs D’Provence (traditionally a mix of dried savory, marjoram, rosemary, thyme, oregano and lavendar leaves)
  • fresh ground parmesan
  • salt and pepper to taste

In a saucepan add the olive oil and garlic, cook for 2 minutes or until fragrant. Add to the pan the balsamic and water and cook until it reduces about half. It should start to become almost a syrup but a little lighter. Remove from heat.

Bring the water to a boil in your pasta pot, then turn the heat down to medium high. Gnocchi don’t like being boiled, but rather just warmed up. When the gnochhi float to the top, put them in a collander and drain the excess water away. Grind fresh salt and pepper on the hot gnocchi and toss. Add the Herbs D’Provence and Balsamic Reduction and toss only to coat.

Serve the piping hot gnocchi over spicy greens with a dusting of fresh parmesan cheese, and additional salt and pepper to taste. The hot gnochhi will wilt the greens a little, making them stick to the pasta. Easy to make, and absolutely delicious to eat!