A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Ingredients
- gnocchi pasta: 1 pack (16 ounce pack)
- butter: 4 Tbsp
- baby portobello mushrooms: 1 cup (sliced)
- baby spinach: 3 cups
- fresh basil: 3 Tbsp (chopped)
- garlic: 2 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
- fresh parsley: 1 tsp (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
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Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.
