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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.

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