Gnocchi with Spinach, Ham, Gorgonzola, and Pine Nuts

The challenge

Preparing and cooking gnocchi.

The convention

Making homemade gnocchi (too labor-intensive to be a weeknight option) or using frozen or refrigerated pre-made gnocchi, which are often saddled with poor texture and flavor.

The quickie

Using partially cooked, vacuum-packed gnocchi, which are the next best thing to homemade gnocchi and can be ready in less than five minutes. You can usually find them in your supermarket’s dried pasta aisle.

HOW THIS QUICKIE WORKS

• Vacuum-packed gnocchi cooks up quickly in a pot of boiling water, and then is dried off and browned in a hot skillet for additional texture and flavor
• Browned strips of deli ham and crumbled Gorgonzola cheese impart richness to the sauce
• Aside from boiling the gnocchi, this entire dish is finished in one skillet for easy serving and clean-up

HOW THIS QUICKIE COOKS UP

Pay careful attention when adding the gnocchi to the pan; any excess moisture on the gnocchi will splatter when it meets the hot oil. We wait to add the spinach until the last few minutes in order to avoid drab, mushy leaves in the finished dish.