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

The best pop-up dining in AustraliaThe best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve... Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
advertisement
Get great recipes on your mobile wherever you are.