Gnocchi is one of those things that not everybody has tried at home.  They are little potato dumplings that cook up in minutes, welcoming the addition of any combination of vegetables, cheeses, meats, or sauces.  They're great just tossed with some olive oil, but I usually like to add some asparagus tips, peas, or greens.

My children sat at the table today grinding one whole nutmeg on a fine grater.  Now that they've presented me with a little bowl filled with ground nutmeg, of course we'll do something with it!  Have you ever added a dash of nutmeg to plain pasta tossed with some olive oil and Parmesan?  It adds such a wonderful, subtle flavor.   Don't overdo it though - like with some other spices such as turmeric or cumin, too much nutmeg can taste medicinal and bitter.  Just the right amount = heavenly.

Trader Joe's sells dry gnocchi conveniently bagged and ready to toss into a pot of boiling water.  It is shelf-stable and usually found with the pastas.  The trick to good gnocchi is to drop it in boiling water and then watch it carefully!  The instant they begin to float to the top, you're done.  Any longer in the boiling water and you will have sticky mush!

Gnutmeg Gnocchi

1 package dried gnocchi
1 medium yellow onion, very thinly sliced
1 tsp crushed garlic (1 cube frozen garlic)
2-3 Tbsp Extra virgin olive oil
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup roughly chopped walnuts (or toasted pine nuts)
1/4 cup milk
1 bag fresh spinach (about 5-6 cups)
1/2 cup Parmesan cheese (shaved, shredded, or grated)

1) In a medium pan, saute the onions in about 1 Tbsp of olive oil until soft and translucent.  Add the garlic, and continue sauteing, lowering the heat if necessary, until onions begin to caramelize. 
2) Meanwhile, prepare the gnocchi according to directions.  Drain and add to the pan.
3) Add another Tbsp or so of olive oil, nutmeg, and salt.  Toss until the gnocchi and onion mixture is well coated.   Sprinkle in the walnuts and drizzle in the milk. Heat for an additional minute.
4) Place spinach on top and place a lid over the pan.  It will seem like a lot of spinach but it will wilt down.  Remove pan from heat.  After a few minutes, once spinach has wilted down, add Parmesan and stir to combine.

The garnish?  Try some fresh or caramelized figs on top!