Spinach and Mushroom Gnocchi
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Gnocchi
- 1 tsp Olive oil
- 250 g Mixed mushrooms (sliced)
- 2 Shallots (diced)
- 2 Garlic clove (crushed)
- 80 g Spinach
- 4 tablespoons 0% Crème fraîche
- 1 tsp Wholegrain mustard
- 50 g Parmesan (grated)
Method
- Add 500 g Gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked.
- Heat 1 tsp Olive oil in a pan. Add 2 Shallots, 2 Garlic clove and 250 g Mixed mushrooms and gently cook for 5 minutes.
- Add 80 g Spinach and drained gnocchi and cook until the spinach has wilted.
- Add 4 tbsp 0% creme fraiche, 50 g Parmesan and 1 tsp Wholegrain mustard. Stir so that all the gnocchi is coated and then serve.