in Recipes

Gnocchi with mushrooms and spinach in a creamy sauce

updated

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Ingredients for 2 servings:

  • 250 g gnocchi
  • 250 g mushrooms, brown
  • 100 g king oyster mushroom(s)
  • some oil
  • 100 g baby spinach
  • 125 g crème fraîche
  • 125 ml milk
  • 1 tsp mustard
  • 1 tsp vegetable stock powder
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the spinach, drain well, and roughly chop. Trim and slice the mushrooms. Heat a little oil in a large pan and fry the mushrooms for about 7-8 minutes. Add the spinach, let it wilt, and continue to sauté briefly until the liquid has almost evaporated. Stir in the crème fraîche, milk, mustard, and vegetable stock. Season with salt and pepper, and simmer briefly. Meanwhile, cook the gnocchi in salted water according to the package instructions, drain well, and let them simmer in the mushroom sauce for 2-3 minutes. Divide among plates and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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