Description
A comforting and creamy dish featuring potato gnocchi, fresh spinach, and mushrooms in a rich parmesan cream sauce.
Ingredients
Scale
- 1 lb potato gnocchi
- 4 cups fresh spinach
- 8 oz cremini or button mushrooms, sliced
- 1 cup heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the gnocchi in salted boiling water until they float (about 2-3 minutes). Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté the onion and garlic until fragrant and golden brown (3-4 minutes).
- Add sliced mushrooms; cook until golden brown and moisture has evaporated (5-7 minutes).
- Stir in the spinach; cook until wilted (about 2 minutes).
- Pour in heavy cream, add Parmesan cheese, salt, and pepper; simmer for 3-5 minutes until well combined.
- Fold in cooked gnocchi until fully coated. Serve immediately.
Notes
- This dish can be made with either cremini or button mushrooms.
- You can substitute half-and-half for cream if desired.
- Feel free to add more vegetables if you like!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg