Gnocchi with Spinach in Lemon marscapone sauce with toasted Pignoli Nuts.

1/4 c minced shallot

2-3 garlic cloves, minced

1 lemon, zested

3 oz marscapone cheese

10 oz baby spinach

Bunch of basil, rough chopped

2 tbls butter

1 tbls flour

1/8 c pine nuts

1/8 c grated parmesan

Fresh gnocchi

Toast pine nuts in dry saute pan on medium heat.

Bring a salted pot of water to a boil.

Add gnocchi when boiling, once floating, cook 2 minutes.

When gnocchi is done reserve half a cup of water drain pasta.

While pasta cooks...

Melt butter over med-high heat. Saute shallots and garlic for 2 to 3 minutes until softened and fragrant.

Sprinkle 1 tbsp flour over shallot garlic mixture cook for 2 minutes.

Add mascarpone cheese, water ,and lemon zest. Whisk to blend.

Cook on medium heat until slightly thickened.

Add spinach and chopped basil

Cook until the greens are softened

add parmesan cheese and a little bit of pasta water to loosen. A good squeeze of lemon. Salt and pepper to taste.

Toss in the gnocchi stir to blend,  serve with toasted pine nuts on top.