Nutrition
- 2947 kj Energy
- 47g Fat Total
- 29g Saturated Fat
- 6g Fibre
- 21g Protein
- 133mg Cholesterol
- 960.25mg Sodium
- 3g Carbs (sugar)
- 47g Carbs (total)
All nutrition values are per serve
Gnocchi with spinach, mushrooms and gorgonzola
Print RecipeIngredients
- 600g fresh potato gnocchi
- 30g butter
- 400g mixed mushrooms (such as Swiss brown, chestnut, pine, oyster and portobello), thickly sliced
- 2 garlic cloves, crushed
- 300ml thickened cream
- 1/4 teaspoon MasterFoods® Nutmeg Ground
- 100g baby spinach leaves
- 100g gorgonzola dolce or other mild creamy blue cheese, chopped
- 1/2 cup (40g) grated parmesan
Instructions
- Step 1Cook the gnocchi in a saucepan of boiling, salted water according to the packet instructions until they rise to the surface. Remove with a slotted spoon and set aside.
- Step 2Meanwhile, melt the butter in a frypan over low heat. Add the mushroom and garlic, then cook, stirring, for 5-7 minutes until the mushroom has softened. Increase heat to medium, then add the cream, nutmeg and spinach, and cook for 1 minute or until the spinach has wilted. Stir in gnocchi, gorgonzola and half of the parmesan until melted.
- Step 3Season and divide among 4 bowls, then serve with remaining parmesan.
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au
