Potato Gnocchi with Spinach and Mushrooms
Potato Gnocchi with Spinach and Mushrooms is bathed in a light, luscious mascarpone cheese sauce. It's a delicious easy 30-minute meal.
Servings: 4 servings
Calories: 410kcal
Equipment
- citrus juicer optional
- microplane for grating fresh nutmeg
- 3 quart saucepan for cooking the gnocchi
- box grater optional
Ingredients
- 4 ounces pancetta (or bacon) cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup (1 medium) sweet onion chopped into 1" chunks
- 2 pints cremini mushrooms cleaned, and quartered
- 8 ounces fresh baby spinach leaves
- ½ cup mascarpone cheese
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon grated (or ground) nutmeg
- 1½ teaspoon salt divided, plus additional for cooking the gnocchi
- ¾ teaspoon black pepper divided
- ½ cup Parmesan cheese plus additional for garnish (optional)
- ½ cup starchy cooking water from the gnocchi
Instructions
- Cook the potato gnocchi according to the package directions in a 3-quart saucepan. Once cooked, drain the gnocchi making sure to reserve ½ cup of the starchy cooking water. Set the drained gnocchi aside (along with the reserved water) and keep warm.
- Meanwhile, heat the olive oil in a large high-sided skillet over medium-high heat. Add the pancetta to the pan and sauté it for 2-3 minutes.
- Add the chopped onion to the skillet with the pancetta and continue cooking, stirring occasionally, for 4-5 minutes until the onions turn semi-translucent and soften.
- Add the cleaned and chopped mushrooms to the skillet, along with the butter, and sauté the mushrooms until they start to brown (approximately 4-5 minutes) before adding 1 teaspoon coarse salt, and ½ teaspoon black pepper.
- Add the mascarpone cheese and the lemon juice to the skillet stirring to incorporate and melt the cheese into the mushrooms.
- Reduce the heat to medium and add the spinach leaves into the skillet along with the grated nutmeg, the remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Cover and cook until the spinach has wilted and decreased in volume considerably.
- Add the cooked and drained potato gnocchi to the skillet along with the ½ cup of reserved starchy cooking water, and the Parmesan cheese. Stir well to combine all the ingredients and cook for an additional 2-3 minutes to thicken the sauce.
- Serve hot with additional Parmesan cheese over the top, and enjoy!
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container or freezer bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 18g | Protein: 18g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 1339mg | Potassium: 1521mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5821IU | Vitamin C: 19mg | Calcium: 302mg | Iron: 3mg
