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Creamy Mushroom and Spinach Gnocchi
Gnocchi is coated in a sauce of mushrooms browned in butter and olive oil, stock, double cream, thyme and Parmesan.
- 500 g gnocchi
- 250 g chestnut mushrooms
- 2 cloves garlic
- 100 g spinach
- 150 ml double cream
- 100 ml vegetable stock
- 30 g Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1 sprig fresh thyme
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the gnocchi according to packet instructions. Drain, reserving about 100ml of the cooking water.
- Step 2
While the gnocchi cooks, slice the mushrooms and finely chop the garlic.
- Step 3
Heat the olive oil and butter in a large frying pan over a medium-high heat.
- Step 4
Add the mushrooms and cook for 5-7 minutes until golden brown and tender. Add the chopped garlic and thyme leaves and cook for another minute until fragrant.
- Step 5
Pour in the vegetable stock and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Step 6
Stir in the double cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce has thickened slightly.
- Step 7
Add the spinach to the pan and stir until wilted. Season with salt and pepper.
- Step 8
Add the drained gnocchi to the sauce. Stir gently to coat. If the sauce is too thick, add a little of the reserved gnocchi cooking water.
- Step 9
Stir in most of the grated Parmesan cheese, reserving some for garnish.
- Step 10
Serve immediately, garnished with the remaining Parmesan cheese.
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