Easy Mushroom Spinach Gnocchi Restaurant Style Gnocchi Food

MUSHROOM GNOCCHI IN A SPINACH MUSHROOM CREAM SAUCE

Steps:

• In a large nonstick pan, melt butter until foamy.
• Add garlic and mushrooms, cook until garlic is fragrant and soft and mushrooms have started to brown, about 3 minutes.
• Pour in water and gnocchi.
• Let gnocchi soak up water and reduce, about 4 minutes on high.
• Reduce heat to medium and add spinach, basil, salt and pepper and stir well.
• Let spinach cook down, another 3 minutes, stirring occasionally to prevent burning or sticking.
• Turn heat off and add in cream, stirring vigorously as you add.
• Return to medium heat and stir in parmesan cheese.
• When parmesan is melted and cream sauce is thick, remove from heat and serve immediately.

EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI

Steps:

• Melt butter and olive oil in a skillet over medium heat.
• Sauté the sliced mushrooms until tender.
• (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
• Stir in the grated garlic and add the heavy cream.
• Cook the gnocchi according the the package and strain out the water.
• Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
• Lastly, stir in the cooked gnocchi and season with salt and pepper.

CREAMY MUSHROOM AND SPINACH GNOCCHI

Steps:

• Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
• Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
• Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
• Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
• Stir in the spinach, cover the pan again, and cook for 3 minutes.
• Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.