Gnocchi with Spinach, Ham and Gorgonzola

Ingredients:

Salt and Pepper
1 Pound vacuum-packed gnocchi
2 tablespoons extra-virgin olive oil
6 slices deli ham, cut into 1/4" strips
2 garlic cloves, minced
1/4 cup toasted pine nuts
3/4 cups crumbled gorgonzola cheese
1 teaspoon lemon juice
2 ounces baby spinach

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and gnocchi to boiling water and cook until tender and floating, about 4 minutes. Reserve 1/2 cup cooking water, drain gnocchi and transfer gnocchi to paper towel-lined plate.

Heat oil in a large nonstick skillet over medium high heat until shimmering. Add gnocchi to skillet and cook until browned, about 4 minutes. Stir in ham and cook until it begins to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add reserved cooking water, pine nuts, cheese, and lemon juice to skillet and stir until cheese starts to melt and sauce becomes creamy. Add spinach and stir until just wilted, 1 to 2 minutes. Season with salt and pepper to taste. Serve.

Recipe from: America's Test Kitchen: 30-Minute Suppers  (Summer 2010)