Creamy mushroom and spinach gnocchi (10 mins)

Creamy mushroom and spinach gnocchi

Ingredients

  • 625g (1/4 pounds) fresh potato gnocchi
  • 375g (12 ounces) assorted mushrooms,
  • sliced thinly
  • 2 cloves garlic, crushed
  • 1 1/4 cups (310ml) pouring cream
  • 90g (3 ounces) baby spinach leaves
  • 1/3cup (25g) finely grated parmesan cheese

Preparation method

1 Cook gnocchi in large saucepan of boiling water until tender; drain.

2 Meanwhile, cook mushrooms and garlic in heated oiled large frying pan, stirring, until softened. Add cream and spinach; bring to the boil. Reduce heat, simmer, uncovered, until spinach wilts and sauce thickens. Stir in half the cheese. Season to taste.

3 Add gnocchi to pan, stir gently. Serve gnocchi topped with remaining cheese.
nutritional count per serving
36.2g total fat (23.4g saturated fat); 2458kJ (588 cal); 48.2g carbohydrate; 14.4g protein;
6.8g fibre

Tip It is fine to use just one 300ml carton of cream for this recipe.

More inspiration

Sugary drinks increase stroke risk: studySugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers. It's official: The world's best margherita pizza is made in MelbourneIt's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness. Apple crumble biscuitsApple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
advertisement
Get great recipes on your mobile wherever you are.