Foolproof, easy, and delicious. The Husband loves spinach, and one of our frequent breakfast guests is a no-carbs kind of guy. Thus, this is my go-to breakfast for both of them. It's super easy to make...in fact, I usually make it the night before (all but the cooking), cover it in foil and store it in the fridge. Those who choose to follow this example would do well to take it out of the fridge about 15-20 before cooking or to leave it in the oven a little longer. Many sorts of cheese work. I often go for a jack/cheddar blend. I also usually add a handful or two of diced ham (a cup or so). Diced Canadian bacon or sausage also works. I've also been known to toss in some sliced black olives. One of the most enjoyable things about this dish is that leftovers can be saved and served...either warmed up or cold. This one's a keeper!

Reviewed On: Aug. 7, 2011

This was tasty! The Parmesan cheese brings it all together. Since the gnocchis was finished a bit ahead of the rest of my meal, I drained it, tossed it in the pan with the butter, garlic, and sage (fresh...about four-five leaves, chopped), and let it sit on low heat. A few minutes before serving, I added the cheese and tossed it all again. I served it as a bed for chicken breasts cooked in a marinara sauce. This is a very pleasant way to serve gnocchi.

Reviewed On: Aug. 21, 2009

Meh. I was unimpressed with this. The chicken was nice and tender, but I thought the flavors were pretty uninspired. Just so-so...and I'll likely not make it again.

Reviewed On: Aug. 19, 2009