Creamy Spinach and Mushroom Gnocchi This delightful dish combines soft gnocchi with a creamy garlic sauce, sautéed mushrooms, and fresh spinach for a comforting meal that's full of flavor. Ingredients Spinach (80g) Crème fraîche (80g) Dijon mustard (5.5g) Grated Italian hard cheese (30g) Roasted garlic paste (15g) Basil (5g) Gnocchi (350g) Chestnut mushrooms (160g) Soy sauce (15ml) Instructions 1. Before you begin, gather all your ingredients and equipment. Wash your spinach and mushrooms thoroughly. 2. Boil a full kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. Tear your chestnut mushrooms into rough bite-sized pieces. 3. Once the pan is hot, add the torn mushrooms and roasted garlic paste. Cook for 2-3 minutes, or until the mushrooms start to caramelize. 4. In the meantime, add the gnocchi to a pot of boiled water and bring it to a boil over high heat. Cook the gnocchi for 3 minutes, or until they rise to the surface. Drain the gnocchi, reserving a cup of the starchy cooking water. 5. Wash your spinach and pat it dry. Once the mushrooms are caramelized, add the spinach and soy sauce to the pan. Cook for 2-3 minutes, or until the spinach starts to wilt. 6. Add the crème fraîche and Dijon mustard to the pan, stirring everything together. 7. Incorporate the drained gnocchi and half of the grated Italian hard cheese (save the rest for garnish) into the pan, mixing well. If the dish looks a little dry, add a splash of the reserved starchy cooking water. 8. Serve the creamy spinach and mushroom gnocchi, tearing the basil leaves over the top. Garnish with the remaining grated Italian hard cheese and a generous grind of black pepper.
