Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce recipe

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Ingredients

1 (16 ounce) package gnocchi pasta
4 tablespoons butter
1 cup sliced baby portobello mushrooms
3 cups baby spinach
3 tablespoons chopped fresh basil
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

288.7 calories
carbohydrate: 22.7 g
cholesterol: 54 mg
fat: 20.3 g
fiber: 2 g
protein: 5.4 g
saturatedFat: 12.6 g
servingSize: -
sodium: 263.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

  2. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce, cook for 2 more minutes.

Recipe Yield

4 servings

Recipe Note

A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.

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