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Gnocchi sauteed in butter and served with mushrooms and spinach then topped with Parmesan cheese for an easy to make and tasty dinner.
I’m a big fan of store bought gnocchi. They always seem to be able to get the perfect texture. I’ve tried to make it myself twice and it didn’t really work out either time so I choose to buy it whenever I want it for dinner.
It doesn’t matter if it’s fresh or frozen, I love that it cooks up in just a few minutes so it makes for a quick and easy dinner when I don’t have time to spend in the kitchen. While I like it with just marinara or brown butter on top I’m always up for a new recipe.
Crispy Gnocchi with Mushrooms and Spinach is ready in about 20 minutes and it’s a great way to add in fresh vegetables. If you buy fresh gnocchi you can skip the boiling step and go right to sauteing it but if you bought frozen gnocchi make sure to boil it first.
First the mushrooms are sauteed in a pan until golden brown then the soy sauce, garlic, and lemon juice are added in. Next the gnocchi gets sauteed along with some butter and more garlic. Finally the spinach is added until just wilted.
The whole meal takes about 20 minutes and is super easy. It’s also really tasty. I wasn’t sure how the soy sauce would pair with everything else but it added a nice subtle flavor.
The lemon juice brightened everything up and the Parmesan cheese on top was perfect. This vegetarian version is delicious on it’s own but I also think adding in some crispy bacon would add a whole new level to this dish.
Since it’s so quick and tasty I’m sure we will be having this dish at least once a month from now on!
- 10 oz. mushrooms, chopped
- 2 T. olive oil
- 12 oz. gnocchi
- 1 T. soy sauce
- 4 garlic cloves, minced
- 2 t. lemon juice
- 2 T. butter
- 2 c. fresh baby spinach
- 1 t. salt
- 1 t. black pepper
- 1/4 c. fresh Parmesan cheese, grated
- Put the olive oil in a large skillet over medium heat. Add the mushrooms and saute for 8-10 minutes, stirring frequently, until golden brown.
- Meanwhile, if using frozen gnocchi cook it in boiling water and drain.
- Add soy sauce, garlic, and lemon juice to the mushrooms and cook for 2 more minutes. Remove to a bowl.
- Place the butter in the same skillet and allow it to melt. Add the gnocchi and cook for 5 minutes, stirring frequently.
- Add in the spinach and cook for 1-2 minutes or until the spinach has wilted.
- Add the mushrooms back to the pan and add the salt and pepper. Stir and saute for 1-2 minutes.
- Divide the gnocchi mixture between 4 bowls and top with Parmesan cheese.
Recipe adapted from Food Network Magazine, March 2020
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 975mgCarbohydrates: 41gFiber: 4gSugar: 2gProtein: 9g