Spinach-Goat Cheese Gnocchi

Creamy, slightly nutty goat cheese plays gloriously with fresh baby spinach. A dash of nutmeg (which is good with both dominant flavors) pulls it all together, and it’s all presented in a pillowy package with a golden-brown exterior. I paired these absurdly easy but very impressive pasta pillows with some fresh tomato sauce, but they would also be good with some browned butter and seared chard—maybe even with some crumbled bacon on top.

Ingredients

1 cup (packed) fresh baby spinach $1

4 oz. creamy goat cheese (chévre) $3.50 for 8 oz.

1 large egg $1.50 for 6

1 clove garlic, peeled pantry

couple dashes of nutmeg $1.50 for 1 oz.

1/2 teaspoon each salt and pepper pantry

2/3 cup all-purpose flour, plus more for rolling pantry

extra virgin olive oil, for frying pantry

sauce of your choice, optional

Estimated cost of ingredients: $7.50

Directions

In a food processor, combine all ingredients except olive oil and sauce.

Pulse just until combined (avoid overmixing). You should have a very soft, sticky dough.

Lightly flour (or cover with parchment paper) a baking sheet or large platter and set aside.

Spread a generous amount of flour on a clean, dry surface and flour your hands well.

Working quickly, pick up about half of the dough and roll it into a snake, about eight inches long. Lay the snake on the prepared baking sheet or platter and sprinkle lightly with flour. Repeat with the remaining dough.

Place the prepared dough “snakes” in the freezer for about 20 minutes.

Once the dough has chilled, use a sharp, lightly floured knife to slice the dough into 1-inch pieces.

Heat about two tablespoons olive oil in a large frying pan.

Cook the gnocchi, working in batches if necessary, for two to three minutes per side or just until golden-brown.

Serve the cooked gnocchi immediately, with the sauce of your choice and Parmesan or crumbled goat cheese.

Serves 2.

For more brokeassness, visit brokeassgourmet.com.

> Email Gabi Moskowitz