Garlic Mushroom Gnocchi

Ingredients

• 16 oz shelf-stable gnocchi
• 8 oz mushrooms, sliced
• 2 cups baby spinach
• 3 cloves garlic, minced
• 2 tbsp butter or olive oil
• 0.25 cup grated parmesan
• Red pepper flakes

Method

1. Cook gnocchi in boiling water (they take about 2-3 mins; they're done when they float). Drain.
2. In a large skillet, melt butter. Sauté mushrooms until golden (5-6 mins).
3. Add garlic and red pepper flakes; stir for 30 seconds.
4. Toss in gnocchi and spinach. Stir until spinach wilts and gnocchi is slightly crisped.
5. Finish with parmesan and serve.

The Story & Tips

Garlic Mushroom Gnocchi is a two-serving skillet dinner with shelf-stable gnocchi, mushrooms, spinach, garlic, butter or olive oil, parmesan, and red pepper flakes. The recipe starts the gnocchi in boiling water, then finishes it in the skillet with browned mushrooms and wilted greens.

Cook the gnocchi until it floats, then drain it while the mushrooms brown in butter. Letting the mushrooms brown before adding the garlic gives them time to develop a savory flavor. Add garlic and red pepper flakes briefly, then toss in the gnocchi and spinach until the greens wilt and the gnocchi has slight crisp edges.

Finish with parmesan and serve warm with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days and rewarm them in a skillet with a splash of water. Kale or peas can replace spinach, and zucchini or asparagus tips can stand in for mushrooms.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• gnocchi: Use cauliflower gnocchi for a lower-carb alternative, or even cheese tortellini.
• spinach: Use kale or peas for a different green component.
• mushrooms: Substitute with diced zucchini or asparagus tips if you aren't a fan of mushrooms.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days; rewarm in a skillet with a splash of water.