Creamy Spinach & Mushroom Gnocchi

I just adore Gnocci . . .  those delicious little Italian potato dumplings that combine my adoration of potatoes and pasta in the most perfectly delicious way!

 They are also very versatile.  I like them simply boiled with some butter, salt, pepper and cheese . . .  browned in butter like fried potatoes, with  a tomato sauce and cheese, with vegetables, with meat, with gravy . . .  you get the idea.  I love Gnocci any way I find them!

You can get them in a few different flavours also . . .  sweet potato, beetroot, etc. My favourites however are the basic old fashioned plain potato, coz I’m a simple girl like that.

Sliced mushrooms get browned in a non stick skillet with a bit of cooking spray, or if you are feeling really naughty you could use a bit of butter and oil.  (Just sayin!)

The piece de resistance  . . . double/heavy cream . . .  ohhh  . . .  so rich.  So tasty . . .

Presto chango!  Dinner is ready!  I like to scatter some more Parmesan on top.  I grate the garnish Parmesan a bit coarser so people can see it . . . sit back and wait for the ooohs and aahhs . . .  and they will come.  Trust me.

salt and black pepper to taste

Cook the gnocchi according to the package directions in a saucepan of lightly salted boiling water.  Drain well.  While the gnocchi are cooking soften the mushrooms in a large skillet you have lightly spritzed with low fat cooking spray.  Add the garlic and cook for a minute or so longer.  Add the ream and spinach.  Bring to the boil, then reduce to a low simmer and cook until the spinach has wilted and the sauce thickend.  Stir in half of the cheese and season to taste with salt, black pepper and a pinch of nutmeg.  Stir the cooked and drained gnocchi into the mixture.  Sprinkle on the remaining cheese and serve immediately.

You could also add a TBS of grainy Dijon mustard to the sauce if you wanted to.  It adds a nice zip.  I didn’t do that this time.  Break out the crusty bread because you are NOT going to want to miss any of that delicious sauce!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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