Pan Fried Gnocchi with Mushroom and Spinach in a Cream Sauce

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!

Peel and thinly slice shallot. Peel and mince garlic. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Cut mushrooms into slices.

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms, shallots and butter, cook until browned and softened, about 5 minutes. Add the garlic and baby spinach to the pan. Cook until the spinach has wilted, 1-2 minutes. Remove from the pan and keep warm.

Place frying pan back on a medium high heat and add uncooked gnocchi to the pan with 1-2 tbsp of water. Put a lid on the pan and steam for 3 minutes, make sure the water has evaporated and then add olive oil and the butter into the fry pan to brown the gnocchi, tossing occasionally, until golden, 8 minutes. Season with salt and pepper.

Add the mushroom and spinach mix back to the pan. Add thickened cream, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust with salt and pepper if necessary.

Divide gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!