Gnocchi is perfect for busy people. You can buy at a grocery shop, prepare some delicious sauce and dinner is ready and it’s really hard to mess up :). 

I tried a couple times to prepare them myself and the taste was great, however they did not look as good as I would like…  Also to make them yourself takes some time. 

Gnocchi is gaining popularity these days and now you can find many great recipes with amazing sauces and methods on how to prepare them. Personally, I have 2 favorites and today’s recipe is one of them. Mushrooms with spinach are a great duet and accompanied with cream it becomes even better. This dish is vegetarian and gluten free ( if you use gluten free gnocchi), but it’s very easy to make it vegan. Just replace regular cream with soy cream, use olive oil instead of butter and vegan “cheese” instead of parmesan. 

Ingredients for 3 portions: 

• 500 g gnocchi (gluten free or regular)
• 3 tbsp butter
• 150 g mushrooms, any kind you like
• 100 g spinach (you can use frozen)
• 3 garlic cloves, minced
• 200 ml 13% fat cream
• ⅓ cup parmesan cheese
• 1 tsp basil
• 1 tsp oregano
• Bunch of parsley
• Salt and pepper to taste

1. Heat a pan over medium heat. Melt 1.5 tbsp butter and add gnocchi. Brown it until golden and crispy then set aside. 
2. In the same pan add remaining butter and add mushrooms. Saute for a few minutes then add minced garlic and saute 1 minute. 
3. Pour cream and all the seasonings into the pan, mix it well. Return gnocchi to the pan and add spinach. 
4. Simmer for 6-10 min then combine parsley and parmesan cheese.  Remove from the stove and let it rest for a few minutes before serving. Add a little bit of parmesan on top.