Creamy Spinach and Mushroom Gnocchi

Ingredients

Gnocchi: 300 g (10.5 oz) store-bought
Mushrooms: 250 g (8.8 oz, ~2 cups) sliced
Olive Oil: 15 ml (1 tbsp)
Garlic: 3 cloves, minced/pressed
Dried Oregano: 5 ml (1 tsp)
Sun-Dried Tomatoes: 5 pieces (~30 g/1 oz), sliced
Butter: 15 g (1 tbsp)
Vegetable Broth: 250 ml (1 cup)
Heavy Cream: 150 ml (⅔ cup)
Spinach: 30 g (1 cup)
Pine Nuts: 30 g (2 tbsp), toasted, optional
Salt & Pepper: To taste, plus 1.25 ml (¼ tsp) black pepper

Cooking Instructions

Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high.
Sauté 250 g (8.8 oz) mushrooms for 5-6 minutes. Remove half to a plate.

Add 3 minced garlic cloves and 5 ml (1 tsp) oregano to skillet; stir 30 seconds.

Add 5 sliced sun-dried tomatoes and 300 g (10.5 oz) gnocchi; stir.

Pour in 250 ml (1 cup) broth, 15 g (1 tbsp) butter, and 150 ml (⅔ cup) cream. Simmer.

Add 30 g (1 cup) spinach; cook 3-4 minutes until gnocchi is tender.

Return reserved mushrooms. Season with salt and 1.25 ml
(¼ tsp) pepper.

Top with 30 g (2 tbsp) pine nuts (optional) and extra pepper. Serve.

Chef's Note

• Find store-bought gnocchi in the pasta aisle.
• Toast pine nuts in a dry skillet for 2-3 minutes.
• Store leftovers in the fridge for 2 days; reheat with a splash of broth/cream.