Ingredients

• 1 , 18 ounce
• 1 tablespoon unsalted butter
• 0.5 cups sliced fresh mushrooms
• 4 cloves garlic , minced
• 0.25 cups heavy whipping cream
• 0.75 cups reserved pasta water
• 4 cups baby spinach
• 1 , 5.2 ounce

Instructions

1. 1 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.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition per serving