Recipe: Gnocchi with mushrooms, spinach & cream
In the latest in the Chop Chop video series, Cuisine's Ginny Grant makes a comforting winter gnocchi dish.
GNOCCHI WITH MUSHROOMS, SPINACH & CREAM
2 tablespoons olive oil
200g mushrooms, roughly chopped
2 cloves garlic, chopped
150g bag baby spinach
½ cup white wine, vegetable or chicken stock
1 cup cream
500g packet gnocchi
freshly grated parmesan to serve
Heat the oil in a frying pan, add the mushrooms and fry for 4-5 minutes or until dark. Add the garlic and baby spinach and cook for 1-2 minutes until wilted. Add the wine or stock and simmer until reduced by half. Add the cream and simmer to reduce by half.
Cook the gnocchi in simmering salted water according to packet directions until they rise to the top. Drain and add to the pan with the mushrooms. Stir to coat, add half the parmesan, season to taste and put into warmed bowls. Serve with the remaining parmesan.