Directions
- 1Put a pan on high heat.
- 2Add olive oil to the pan.
- 3Slice the portobello mushrooms.
- 4Add the sliced mushrooms to the pan.
- 5Season with salt and pepper.
- 6Sauté the mushrooms.
- 7Take out half of the sautéed mushrooms and set aside.
- 8Add the gnocchi to the pan with the remaining mushrooms.
- 9Pour chicken stock into the pan.
- 10Add cream to the pan.
- 11Add garlic, Italian herbs, and paprika to the pan.
- 12Stir the ingredients together.
- 13Cover the pan and cook for 5 minutes.
- 14Chop the baby spinach.
- 15Add the chopped spinach to the pan.
- 16Stir the spinach into the gnocchi mixture.
- 17Cook for another 5 minutes.
- 18Serve the mushroom and spinach gnocchi in a bowl.
- 19Finish with chili flakes and a crack of black pepper.
- 20Add the reserved mushrooms on top for garnish.
Ingredients
- 1 tbsp Olive oil
- 1 package Portobello mushrooms, sliced
- 500 g Italian potato gnocchi
- 0.5 cup Organic liquid chicken stock
- 1 cup Cream
- 2 tbsp Garlic
- 0.5 tsp Italian herbs
- 0.5 tsp Paprika
- 1 bag Baby spinach
- Salt
- Pepper
- Chili flakes
Equipment
PanKnifeCutting boardBowlSpatulaScissorsLid
Tips
- Cook for a bit longer uncovered for a thicker sauce.
- Adjust seasoning to taste.
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