Creamy Gnocchi with Garlic Mushrooms and Spinach
Gnocchi coated in garlic mushrooms and spinach cooked in butter and olive oil, then finished with cream and parmesan.
- 500 g Fresh gnocchi
- 250 g Mushrooms
- 3 cloves Garlic cloves
- 20 g Butter
- 1 tbsp Olive oil
- 100 g Fresh spinach
- 100 ml Double cream
- 50 ml Vegetable stock
- 30 g Parmesan cheese
- ¼ tsp Salt
- ¼ tsp Black pepper
- 10 g Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pan of salted water to the boil for the gnocchi.
- Step 2
While the water heats, prepare the mushrooms. Slice the mushrooms. Finely chop the garlic.
- Step 3
Heat the butter and olive oil in a large frying pan over medium-high heat.
- Step 4
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.
- Step 5
Add the chopped garlic to the pan and cook for 1 minute until fragrant.
- Step 6
Add the fresh spinach to the pan and cook for 1-2 minutes until wilted.
- Step 7
Pour in the double cream and vegetable stock. Stir well and bring to a gentle simmer.
- Step 8
Cook the gnocchi according to packet instructions (usually 2-3 minutes, they float to the surface when done).
- Step 9
Drain the gnocchi and add them directly to the frying pan with the mushroom and spinach sauce.
- Step 10
Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Step 11
Cook for another 1-2 minutes, stirring gently, until the sauce coats the gnocchi and is heated through.
- Step 12
Finely chop the fresh parsley and stir most of it through the gnocchi. Reserve some for garnish.
- Step 13
Serve immediately, garnished with the remaining fresh parsley.
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