Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce
Description
Spinach and mushrooms sauteed in butter make a cheesy sauce that coats every nook and cranny of pasta in this easy and quick vegetarian gnocchi recipe.
Ingredients
•
1 (16 ounce) package gnocchi pasta
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4 tablespoons butter
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1 cup sliced baby portobello mushrooms
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3 cups baby spinach
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3 tablespoons chopped fresh basil
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2 tablespoons chopped garlic
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2 tablespoons grated Parmesan cheese
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1 teaspoon chopped fresh parsley
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salt and ground black pepper to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
2
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.