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.
10 minutes
15 minutes
Gnocchi with Spinach and Mushrooms
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.
Looking for inspiration? Try these recipes:
Chilean Carbonada
Chilean Carbonada
Ahi Tuna Tacos
Ahi Tuna Tacos
Spicy Eggplant Pasta
Spicy Eggplant Pasta