One-Pan Spinach and Mushroom Gnocchi
A one-pan recipe is easy to whip up for a warm dinner during weeknights, putting to use those veggies sitting in the fridge with minimal clean up and cooking effort. Does it get better?
Ingredients
1 pack, Potato Gnocchi
100g Baby Spinach
250g Mushrooms, sliced
2 Tbsp, Olive Oil
1/2 Cup, Water
1 Tsp, Minced Garlic
1 Cup, Cooking Cream
2 Tbsp, Lemon Juice
2 Tbsp, The Salty Greek we used the Mild Chilli Blend
Recipe Steps
Heat olive oil in a large saucepan, add sliced mushrooms, season with 1 tablespoon The Salty Greek and cook until browned and softened.
Remove half of the mushrooms and put aside.
Add potato gnocchi, water, cooking cream, minced garlic, 1 tablespoon The Salty Greek and lemon juice.
Bring to a boil on medium heat and stir well.
Cover with lid and allow gnocchi to cook for about 5 minutes.
Then add fresh spinach and cook for another 5 minutes stirring frequently until the spinach wilts but is still vibrantly green.
Serve and enjoy!
Tip: Add grated parmesan cheese before serving.
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