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Crispy Gnocchi with Garlic Mushrooms and Spinach
Pan-seared gnocchi crisped in olive oil and butter, topped with garlic mushrooms and wilted baby spinach.
- 500 g gnocchi
- 3 tbsp olive oil
- 15 g butter
- 3 cloves garlic
- 200 g chestnut mushrooms
- 100 g baby spinach
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 30 g parmesan cheese
- 10 g fresh parsley
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook the gnocchi in a large pan of boiling salted water according to packet instructions. Drain well.
- Step 2
While the gnocchi is cooking, heat 2 tbsp of olive oil and the butter in a large frying pan over medium-high heat.
- Step 3
Add the drained gnocchi to the hot pan in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Step 4
Remove the gnocchi from the pan and set aside.
- Step 5
Add the remaining 1 tbsp of olive oil to the same pan.
- Step 6
Slice the mushrooms. Finely chop the garlic.
- Step 7
Add the mushrooms to the pan and cook for 5-7 minutes until golden and softened. Add the garlic and cook for another minute until fragrant.
- Step 8
Add the baby spinach to the pan and stir until wilted.
- Step 9
Return the crispy gnocchi to the pan. Add the lemon zest and lemon juice.
- Step 10
Toss everything together to combine. Season with salt and pepper.
- Step 11
Serve immediately, topped with grated parmesan cheese and chopped fresh parsley.
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