#MeatfreeMonday: Creamy mushroom and spinach gnocchi
by Nicky Spear
Today’s recipe is a variation that Joe our final assembly technician loves, its great for winter time and is quick and easy to make. To make it vegan you can substitute with coconut milk.
Creamy mushroom and spinach gnocchi
25g fresh potato gnocchi
375g assorted mushrooms, sliced thinly
2 clovesgarlic, crushed
1 1/14 cups(310ml) pouring cream
90 gbaby spinach leaves
1/3 cup(25g) finely grated parmesan cheese
In large saucepan of boiling water, cook gnocchi until tender; drain.
Meanwhile, in a large, oiled frying pan, cook mushrooms and garlic, stirring, until softened. Add cream and spinach; bring to the boil. Reduce heat, simmer, uncovered, until spinach wilts and sauce thickens. Stir in half the cheese. Season to taste. Add gnocchi to pan, stir gently. Serve gnocchi topped with remaining cheese.
Original Source: Food to Love
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