Creamy Mushroom & Spinach Gnocchi
Gnocchi coated in a sauce of mushrooms, garlic, vegetable stock, double cream and lemon zest with thyme and parmesan.
- 500 g gnocchi
- 200 g chestnut mushrooms
- 3 garlic cloves
- 150 g spinach
- 150 ml double cream
- 100 ml vegetable stock
- 1 tsp lemon zest
- 30 g parmesan cheese
- 1 tbsp olive oil
- 15 g butter
- 1 tsp fresh thyme leaves
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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 and set aside.
- Step 2
While the gnocchi cooks, slice the mushrooms and finely mince the garlic.
- Step 3
Heat the olive oil and butter in a large frying pan over medium-high heat.
- Step 4
Add the sliced mushrooms and cook for 5-7 minutes until golden brown and tender. Add the minced garlic and thyme leaves and cook for another minute until fragrant.
- Step 5
Pour in the vegetable stock and simmer for 2 minutes to deglaze the pan.
- Step 6
Stir in the double cream and lemon zest. Bring to a gentle simmer and cook for 3-4 minutes until the sauce has thickened slightly.
- Step 7
Add the spinach to the pan and stir until wilted.
- Step 8
Add the cooked gnocchi to the sauce and toss gently to coat. Stir in most of the grated parmesan cheese.
- Step 9
Season with salt and freshly ground black pepper to taste.
- Step 10
Serve immediately, garnished with the remaining parmesan cheese.
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