Mushroom and Spinach Gnocchi With Parmesan

2 servings
45 min

Okay, so this may be my new comfort food. And how easy is this? I am not hand-making this gnocchi here. You certainly can and that is impressive if you take that on for this recipe...but I used an already made gnocchi which you can find in any well-stocked grocery store in the Italian section. They make them with lots of flavors, but I chose just a 'plain' flavor, because I wanted to highlight so many other flavors for this pasta dish.


I had how gommy (spelling?) gummy or sticky or just blegh that gnocchi can become if it is not cooked properly. This is why I find it crucial to pan fry the gnocchi first in just a bit of oil. This gives it the pretty brown crust you see below in the photos. Cook down the spinach and mushrooms separately and then toss those into the gnocchi. Add a bit of cream, marscapone, and cheese. Finish with some fresh Meyer lemon juice and bit of zest. Serve right away! Perfection.


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Mushroom and Spinach Gnocchi With Parmesan
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
Mushroom Spinach Gnocchi
  • 1 package gnocchi (about 1-1.5 c pre made)
  • 8 oz baby Bella mushrooms
  • 10 oz baby spinach (I used a lot :) )
  • 1/2 C shredded parmesan
  • 3 oz mascarpone cheese
  • 1 Meyer lemon
  • 1 large clove garlic, minced
  • salt/pepper
  • 3-4 Tbsp EVOO
Instructions
Mushroom Spinach Gnocchi
Peel and mince garlic clove in small bowl
Grate 1/2 tsp lemon zest and squeeze 1 tsp juice
Whisk in mascarpone, 1/2 C water, 1/4 tsp salt and pepper to same bowl and stir
Grate parmesan
Thinly slice mushrooms
Pan-fry gnocchi in 3 Tbsp EVOO. Be careful not to stir while they are cooking or you risk them sticking. Cook for 4-5 minutes, remove from pan
Wilt spinach and mushrooms in same pan
Add gnocchi and stir gently
Remove skillet from heat and add mascarpone mixture and 1/2 parmesan. Stir in 1-2 Tbsp water. Season with salt and pepper
Serve with more shredded parmesan for topping
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