Gnocchetti Spinach Mushroom Dish
A cozy, earthy pasta dish that brings together tender gnocchetti, sautéed mushrooms, and fresh spinach in a simple, comforting sauce. The mushrooms add depth and richness, the spinach softens into the pasta for color and freshness, and everything comes together in one pan for an easy, satisfying meal.
Equipment
- 1 cast iron pan large ( you can use any pan with a lid)
- 1 wooden spoon
- 1 cutting board
- 1 knife
Ingredients
- 3 cups gnochetti
- 2 cups portobello mushrooms sliced
- 3 cups fresh or frozen baby spinach
- 1 onion finely chopped
- ¾ cup light cream
- 2 tbsp butter
- 3 tbsp olive oil
- salt
- pepper
- ½ cup fresh dill finely chopped (optional)
Instructions
- Heat the 3 tbsp olive oil, 2 tbsp butter, in a large pan over medium-high heat. Add the sliced 2 cups portobello mushrooms, and cook until browned and tender. Add the 1 onion, and sauté until soft.
- Add the 3 cups gnochetti, and the ¾ cup light cream continue to cook. Bring to a simmer, then reduce the heat to low-medium, cover with the lid if you don't have a cast iron pan, and cook until the gnocchi is soft.
- Toss in the 3 cups fresh or frozen baby spinach and the ½ cup fresh dill. Season with salt and pepper.
- Serve hot, but it's also delicious cold.