Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce
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
- 1 package gnocchi pasta , 16 ounce
- 4 tablespoons butter
- 1 cup sliced baby portobello mushrooms
- 3 cups baby spinach
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped garlic
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
- salt and ground black pepper to taste
Instructions
-
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. Drain and set aside.
-
2
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.
Nutrition Facts
Per serving
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