Creamy Mushroom & Parmesan Gnocchi

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

1 brown onion

4 cloves garlic

60g grated Parmesan cheese

40 g butter

375g sliced mushrooms

1kg gnocchi

300ml cooking cream

1/2 tsp salt

120g baby spinach leaves

Directions

Finely chop the brown onion. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

Heat a separate large frying pan over a medium high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: No need to boil the gnocchi before frying!

Return the pan containing the mushrooms to a low heat and stir in the light cooking cream, the salt, grated Parmesan cheese (reserve some for garnish!) and baby spinach leaves until wilted, 1-2 minutes. When the mixture is heated through, add the gnocchi to the pan and stir to combine.

Divide the creamy mushroom and Parmesan gnocchi between bowls. Sprinkle over any reserved Parmesan.

Nutrition

• Calories: 3569 kcal
• Total Fat: 40.4 g
• Saturated Fat: 20.6 g
• Cholesterol: 0 mg
• Sodium: 1906 mg
• Total Carbohydrate: 96.7 g
• Dietary Fiber: 0 g
• Total Sugars: 12.9 g
• Protein: 25.3 g