Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Add the gnocchi to the skillet, spreading them out evenly. Pour in the heavy cream and sprinkle with salt and pepper. Stir gently to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with chopped fresh parsley.
Notes
Chef's Tips:
• For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
• Avoid overcooking the gnocchi to prevent them from becoming mushy.
• Serve with a side salad or crusty bread to complete the meal.
Food Safety:
• Ensure the gnocchi reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.