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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Cook gnocchi according to package directions, drain. Heat butter in a large non stick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,. stirring constantly. Stir in salt and pepper. Sprinkle with parmesan cheese.