Locally Made Gnocchi with Blue Cheese, Mushrooms & Spinach
- Prep time: 25 minutes
- Calories: 480
- 1 350g Pack of Fresh Gnocchi
- 270 g of Portobello Mushrooms (small)
- 2 of Garlic Clove
- 50 g of Sour Cream
- 1 of Brown Onion
- 2 Tbsp of Butter (pantry)
- 1 Small Bunch of Flatleaf Parsley
- 1 75g Pack of Baby Spinach
- 30 g of Blue Cheese
Prepare Ingredients:Bring a pot of salted water to the boil. Peel and roughly chop garlic. Peel and small dice 3⁄4 of the onion (you will have left over). Pick parsley leaves and roughly chop, discarding stems. Slice mushrooms.
Cook Gnocchi:Cook gnocchi following the pack instructions. When they float to the top of the pot, they are ready. Drain and drizzle with a little olive oil. Set aside.
Cook Onions & Mushrooms:Meanwhile, heat butter in a large, deep-sided frypan over high heat. When the butter starts foaming, add the onion and mushrooms. Cook for 1 minute over high heat, then reduce to medium heat. Cook for 5 minutes, stirring a few times.
Add Gnocchi & Spinach:Add the garlic, cook for 1-2 minutes. Add the cooked gnocchi and and good handful of spinach into the pan. Cook a further minute, until the spinach has just wilted. Take off the heat.
You Plate It:To finish the gnocchi, crumble and scatter blue cheese over the top. Add sour cream and parsley to taste, folding in gently to combine. Divide amongst bowls and garnish with any remaining parsley. Enjoy!