One-Pan Spinach and Mushroom Gnocchi

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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?

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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

1. Heat olive oil in a large saucepan, add sliced mushrooms, season with 1 tablespoon The Salty Greek and cook until browned and softened.

2. Remove half of the mushrooms and put aside.

3. Add potato gnocchi, water, cooking cream, minced garlic, 1 tablespoon The Salty Greek and lemon juice.

4. Bring to a boil on medium heat and stir well.

5. Cover with lid and allow gnocchi to cook for about 5 minutes.

6. Then add fresh spinach and cook for another 5 minutes stirring frequently until the spinach wilts but is still vibrantly green.

7. Serve and enjoy!

Tip: Add grated parmesan cheese before serving.

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