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Mushroom Medley Gnocchi

Whip up this delectable Mushroom Medley Gnocchi for a cozy and satisfying meatless Monday dish. Featuring a blend of sautéed mushrooms, baby spinach and creamy gnocchi, this dish is easy to make and packed with flavor.
1
25 min
TOTAL TIME
737
CALORIES
$4.74
PER SERVING
Mushroom Medley Gnocchi
Ingredients
11 INGREDIENTS
6 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
Olive Oil
2 tbsp olive oil
Garlic
2 cloves garlic
minced
White Wine
1/4 cup white wine
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Store Bought Gnocchi
32 oz store bought gnocchi
Salt
1/2 tsp salt
Fresh Baby Spinach
4 cups fresh baby spinach
Heavy Cream
2 cups heavy cream
Mixed Mushrooms
16 oz mixed mushrooms
sliced
Black Pepper
1/4 tsp black pepper
Directions
6 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
In a large skillet, melt the unsalted butter and olive oil over medium heat.
2
Add the sliced mixed mushrooms to the skillet and sauté until tender. Pour in the white wine and let it cook for about 1 minute.
3
Stir in the minced garlic, heavy cream, salt, and black pepper. Let the mixture simmer for 3 to 4 minutes, stirring occasionally, until it thickens.
4
Meanwhile, cook the store-bought gnocchi according to the package instructions and drain.
5
Add the grated Parmesan cheese and baby spinach to the skillet. Stir for 1 minute until the spinach wilts.
6
Finally, stir in the cooked gnocchi and serve immediately.
Health Info
Macros
51g
CARBS
54g
FAT
12g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
2 Recipes for Gnocchi Dish
Delightful Potato Gnocchi with Sage Butter Sauce
7
55 min
2
Delightful Potato Gnocchi with Sage Butter Sauce
Crispy Sweet Potato Gnocchi with Brown Butter and Spinach
7
20 min
2
Crispy Sweet Potato Gnocchi with Brown Butter and Spinach
Frequently Asked Questions
What type of potato is best for making gnocchi?
How do I prevent my gnocchi from becoming too hard or chewy?
How do I know when gnocchi is cooked?
Can I freeze uncooked gnocchi?
My gnocchi always falls apart in the water. What am I doing wrong?
Do I need to add egg to gnocchi dough?
Can I add ingredients into my gnocchi dough, like herbs or cheese?
What sauces pair well with gnocchi?
Why does my gnocchi taste bland?
Is gnocchi gluten-free?