450g/1lb Gnocchi, uncooked
2 Tbls Butter, divided
1 Small Onion, finely diced
1 Clove Garlic, minced
250g/10oz Mushrooms, sliced
100g/3.5oz Baby Spinach
A few chopped Sun-dried Tomatoes
1 Tsp Wholegrain Mustard
1 (280ml) Elmlea Double Cream (Heavy Cream)
1 1/2 Cups Chicken Stock
2 Tbls Parmesan Cheese
Salt & Pepper
In a large skillet melt 1 tablespoon butter and saute the mushrooms. Remove from and set aside.
To the same pan add remaining butter and saute the onions. When softened add the garlic and stir through for about 1 minute until fragrant. Add the cream, mustard, chicken stock, parmesan cheese and season with salt and pepper (the sauce will thicken more after you add the gnocchi). Bring to a nearly boil, add the mushrooms, stir through and the gnocchi. Cover and simmer for 2 minutes. Add the sun-dried tomatoes and spinach, cover and cook for another minute or just until the spinach wilts.
Serve with extra parmesan cheese, freshly ground pepper and chopped parsley.
Enjoy! 😊

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