Gnocchi with Spinach and Mushrooms
This gorgeous pasta is loaded with good-for-you greens, and lots of garlic and sharp cheese. It's quick to prepare, making it an excellent weeknight meal option. This recipe makes two servings.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 cups store-bought gnocchi
4 cups baby spinach, washed and roughly chopped
8-10 brown or white mushrooms, cleaned and sliced
1/2 yellow onion, finely chopped
Pinch of ground nutmeg (optional)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
4 ounces parmesan or Pecorino Romano, grated, plus more for garnish
Salt and pepper, to taste, plus 2 tablespoons salt for cooking the gnocchi
Cook the gnocchi: Bring a large pot of water to a boil with 2 tablespoons salt. Add the gnocchi and cook for two minutes, stirring often. Don't crowd the pan -- you may have to cook the gnocchi in batches. You'll know the gnocchi is ready when it floats to the top of the pan. Remove the gnocchi with a slotted spoon, drain in a colander, and set aside.
In a large cast-iron skillet, heat the butter and olive oil to medium. Add onions, mushrooms and nutmeg (if using) and cook until onions are translucent, about 5 minutes. Add the garlic and cook for another two minutes. Add the spinach and gnocchi, and let cook for about 5 minutes, until the gnocchi begins to absorb the liquid from the spinach and mushrooms. Stir in cheese and season with salt and pepper to taste. Serve immediately.