Gnocchi pan with mushrooms and spinach
The gnocchi pan with mushrooms and spinach is a hearty comfort food with Italian flair. Golden-brown fried gnocchi are combined with fried mushrooms and king oyster mushrooms, fresh baby spinach, fine shallots and garlic in a mild cream sauce. A touch of white wine, fresh parsley and parmesan add depth and creaminess. The dish combines texture, flavor and seasonality in an uncomplicated, feel-good meal that is quick and easy to make, yet remains refined and versatile.
Cooking utensils
- 1 Large pan
- 1 Pot
- 1 Sieve
- 1 Cooking spoon
- 1 Kitchen knife
- 1 Cutting board
Ingredients
Gnocchi and mushrooms:
- 250 g fresh gnocchi
- 250 g brown mushrooms
- 100 g King oyster mushrooms
- 100 g Baby spinach
- 1 Shallot
- 2 Garlic cloves
- 1 Tbsp butter
- 2 1 tbsp olive oil
- 75 ml dry white wine
- 125 ml Cream
- 75 ml Vegetable broth
- 35 g Parmesan cheese
- Salt Pepper
- 1 teaspoon Italian herbs
- Fresh parsley to garnish
Preparation
Prepare the mushrooms and spinach:
- Clean and chop the mushrooms and king oyster mushrooms.
- Finely chop the shallot and garlic, wash and roughly tear the spinach.
Fry the mushrooms:
- Heat the olive oil and butter in a pan, sauté the mushrooms.
- Add the shallots and garlic and sweat for 2 minutes.
Sauce and gnocchi:
- Deglaze with white wine, stir in vegetable stock and cream, add Italian herbs, simmer for 3 minutes.
- Cook the gnocchi according to the packet instructions, drain and add to the mushrooms.
- Fold in the baby spinach, finish with parmesan and parsley, season with salt and pepper if necessary.
Recommended sides:
- Arugula salad with pine nuts
- Crispy ciabatta
- Antipasti plate
Nutritional values per portion
Calories: 580kcalCarbohydrates: 70gProtein: 18gFat: 22g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat