This dish came together when I was trying to use up items in my refrigerator. I saw some baby bella mushrooms that looked good so I put them in my cart on a whim. I figured that I’d make a mushroom omelet on the weekend, but they didn’t make it that far. The shallots and spinach came from other meals this week. I always keep gnocchi in my pantry for nights when I don’t necessarily want pasta, but do want something warm and full of carbs. I thought about making more of a sauce, but decided that some slightly browned butter was a better way to go. It turned out to be the perfect complement to the savoriness of the mushrooms and spinach. I topped it off with just a light dusting of parmigiano reggiano for just a hint of saltiness.
Mushroom & Spinach Gnocchi
makes 2 generous potions or 3 smaller ones
- 1 lb gnocchi // There definitely was enough sauce/veggies to double the amount of gnocchi if you wanted more servings
- 3/4 lb baby bella mushrooms, thinly sliced
- 4 cups baby spinach
- 4-5 medium shallots, thinly sliced
- 4 tbsp butter
- pinch of thyme
- salt and pepper
- parmigiano reggiano
- In a large pot, bring salted water to a boil.
- Melt 2 tbsp of butter over medium heat in a saucepan. Add shallots, salt lightly, and toss with melted butter. Continue cooking, stirring occasionally until they start to soften and take on color.
- Add mushrooms to shallots. Add a bit more salt and some pepper. Also add a pinch of dried thyme. Continue cooking, stirring occasionally, until they become glossy and soft.
- Add remaining 2 tbsp of butter. Once it is melted, add spinach to pan. Stir to help it all wilt.
- Meanwhile, add gnocchi to salted water and give them a good stir. Once they float to the top of the pot, remove with a slotted spoon and add to the top of the spinach. The heat from the gnocchi will help it wilt.
- Reduce heat to low and continue stirring gently to finish wilting spinach and help the gnocchi get covered in the sauce. Taste for seasonings and adjust if needed.
- Once plated, dust with freshly grated parmigiano reggiano.