Porcini Mushroom Gnocchi with a Sautéed Spinach & Mushroom Topping
Serving Size: 2-3
14 oz. Pappardelle's Porcini Mushroom Gnocchi 6 oz. Portobello mushrooms 6 oz. Crimini mushrooms 5-6 cups baby spinach leaves 2 tablespoons extra virgin olive oil 4 tablespoons butter Sea salt & pepper
Slice the mushrooms; then cut into pieces no larger than 1.5 inches.
Heat the oil and 2 tablespoons butter in a frying pan and cook the mushrooms until tender and brown. Remove from the heat.
Bring 3 quarts of water with a pinch of salt to a gentle boil.
Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
Reheat the mushrooms in the frying pan, adding 2 tablespoons of butter and the spinach. Stir just until the spinach has wilted. Season the vegetables with salt and pepper.
Combine gnocchi and sautéed spinach and mushroom sauce. Serve immediately.
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