Vegetable Gnocchi

Need

1 (16-ounce) package vacuum-packed gnocchi 

1 TBS butter

1 TBS extra virgin olive oil

2 garlic cloves, minced

1 yellow onion, finely chopped

1 (10-ounce+) package fresh spinach, more if you are big fans of green leaves, as we are

1.5 tsp Bay Leaf Black Pepper Preserved Meyer Lemon Paste

Dried red chilli flakes to taste

3 TBS Pecorino Romano or 1/4 cup (1 ounce) Parmesan 

Do

Cook gnocchi according to package instructions. Drain gnocchi and set aside.

Heat butter and olive oil in a large nonstick skillet over low heat. Add onion and cook until very soft (light-to-medium brown), slowly.

Add garlic to pan; cook about 2 minutes. Add preserved lemon paste and stir, mixing it into the onions and garlic.

Increase heat to medium. Add gnocchi and spinach to pan; cook until spinach wilts, stirring constantly. Add pepper to taste, then sprinkle with cheese.  Pecorino is saltier than parmesan, so you probably won't need to add salt, but taste and see.