Cheese Gnocchi with Spinach and Mixed Mushrooms

IMG_0234When I was a kid my Nan always said that fat adds flavor. Well then, how could one go wrong with two different fats? Exactly! Ok, it’s not as bad as it seems, this recipe uses olive oil and butter to add wonderful layers of flavor. For those unfamiliar with gnocchi, it’s time to get out from that rock you’ve been living under! Gnocchi are essentially a pasta made with flour, egg, cheese and potato resembling little dumplings. You can find them in your grocer wherever they keep the “fresh” pasta. They’re not your typical, drowned in tomato sauce pasta, they deserve something light and flavorful along with rustic toppings. Anyway, enough of my rambling, here’s the recipe:

Cheese Gnocchi with Spinach and Mixed Mushrooms
Recipe type: Pasta

  • 16 ounces Cheese Gnocchi
  • Spinach, about two cups fresh
  • 4 ounces Mixed Mushrooms
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • Garlic
  • 2 – 3 ounces White wine
  • Salt and Pepper

  1. Bring water to a slow boil and allow to sit on back burner until we’re ready for it. In saute pan, combine 1 tbsp butter and olive oil. Saute mushrooms until tender and reduced in size, add garlic and spinach. Cook until spinach is done, about a minute. Add white wine, salt and pepper to taste. Remove from heat and add remaining butter, giving a few stirs to mix. Boil gnocchi about 2 minutes. Be careful, anything longer and they’ll turn to mush. Strain. Plate. Spoon mushroom and spinach mixture over the top and dust with a small amount of grated Parmesan. Enjoy!




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