Crispy Gnocchi with Mushrooms, Spinach and Parmesan

Crispy Gnocchi with Mushrooms, Spinach and Parmesan

Golden, crunchy-edged gnocchi in a creamy garlic sauce. It is on the table in about fifteen minutes with one pan to wash.

Serves: 2 | Prep: 5 mins | Cook: 12 mins

Ingredients

• 400g potato gnocchi
• 20g butter
• 1 tbsp olive oil
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 100g baby spinach
• 75ml double cream
• 30g Parmesan, finely grated
• Salt and black pepper

Method

1. Melt the butter with the oil in a large non-stick frying pan over a medium heat.
2. Add the gnocchi in a single layer and cook for 6 to 7 minutes, turning occasionally, until golden and crisp. Lift out onto a plate.
3. Add the mushrooms to the same pan with a pinch of salt and cook for 4 minutes until browned. Add the garlic for 30 seconds.
4. Stir in the spinach until wilted, then pour in the cream and bubble for 1 minute.
5. Return the gnocchi, toss to coat, and finish with the Parmesan and plenty of pepper.

Works best in a medium to large Scanpan non-stick frying pan, which helps the gnocchi crisp without sticking.