Photo by Micheile Henderson on Pexels
Creamy Mushroom and Spinach Gnocchi with Lemon Zest
Gnocchi tossed with sautéed mushrooms and garlic in a cream and vegetable stock sauce, finished with lemon zest, parmesan, and parsley.
- 500 g gnocchi
- 250 g mushrooms
- 2 cloves garlic cloves
- 1 tbsp olive oil
- 15 g butter
- 150 ml double cream
- 50 ml vegetable stock
- 100 g fresh spinach
- 1 tsp lemon zest
- 30 g parmesan cheese
- 1 small bunch fresh parsley
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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
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 sliced mushrooms and cook for 5-7 minutes until golden brown and tender.
- Step 5
Add the chopped garlic and cook for 1 minute until fragrant.
- Step 6
Pour in the double cream and vegetable stock. Bring to a gentle simmer.
- Step 7
Stir in the fresh spinach and cook until wilted.
- Step 8
Add the cooked gnocchi to the pan. Stir in the lemon zest and grated parmesan cheese.
- Step 9
Toss everything together until the gnocchi is coated in the creamy sauce. If the sauce is too thick, add a little of the reserved gnocchi cooking water.
- Step 10
Season with salt and pepper to taste.
- Step 11
Chop the fresh parsley and stir most of it through the gnocchi, reserving some for garnish.
- Step 12
Serve immediately, sprinkled with the remaining parsley.
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