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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Yield:

4 servings

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Ingredients

• 1 (16 ounce) package gnocchi pasta

• 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

Directions

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.

Cooks Note:

Any hard Italian cheese, such as provolone, can be used in place of Parmesan.