Sautéed gnocchi with mushrooms and spinach
Raise your hand if you want a plate of sautéed gnocchi with mushrooms and spinach ! As I imagine there will be many hands and I don't have such a large frying pan, I think the best solution so that no one runs out of their portion of gnocchi is for me to share the recipe with you. Thus, after trying it, you can repeat as many times as you want and, in addition, cover it to your liking.
Gnocchi or gnocchis are a type of pasta that has the particularity of incorporating boiled potatoes in the preparation of its dough, together with flour, egg and salt. It cooks very quickly and, like the rest of the pasta varieties, it is very versatile, since it admits an infinite number of different accompaniments.
Today's dish, this recipe for sautéed gnocchi with mushrooms and spinach , is a quick, colorful and very tasty solution for any meal of the week. We will have the speed of cooking gnocchi and a wonderful ally for sautéing, the De Buyer Mineral B iron skillet that, with its great heat retention , will leave all the ingredients ready in a few minutes to have a delicious and delicious dish. very nutritious
Take note of the ingredients and steps of the recipe, and bon appetit!
Ingredients for 4 people
- 400 g of gnocchi
- 12 Portobello mushrooms (or white mushrooms)
- 12-14 vine cherry tomatoes
- 150 or 200 g baby spinach
- Parmesan cheese to grate
- A handful of national pine nuts
- 1 tablespoon of choricero pepper or 2 tablespoons of tomato pasatta
- A few chervil (or parsley) leaves
- EVOO, salt and black pepper
- A few basil leaves (optional)
- Juice of 1/2 lemon (optional)
- Heat plenty of water in a pot to cook the gnocchis.
When the water in the pot boils, add a level tablespoon of salt and add the gnocchi. As they float, remove them with a slotted spoon , draining them, and reserve them in a covered bowl, so they do not dry out.
- While the gnocchis are being made, prepare and reserve the rest of the ingredients: clean and finely slice the mushrooms, cut the cherry tomatoes in half, and wash and dry the spinach.
- It is a recipe that has to be made quickly, since all the ingredients are sautéed over medium-high heat for a few minutes. None need long cooking, since they would lose texture and flavor.
- It is preferable to use Portobello mushroom, because its texture is firmer and its flavor is fresher and more delicate. But if you prefer, you can use white mushroom.
- If you want something more intense, you can also add some dried tomatoes preserved in oil. Add them when you have the mushrooms practically ready and reserve them and return them to the pan with them.
- The same goes for the chervil. Its subtly aniseed aroma fits very well in this recipe. But if you don't like it or you can't find it, you can use parsley or don't put anything at all.
- You can substitute Parmesan cheese for a creamier cheese. It is an alternative that is delicious. You can also add plenty of cheese and gratin them in the oven, for a slightly more festive meal but with few complications.
- It is a vegetarian recipe, but if you want to make it a unique dish for the little ones, you can roast some sausages in the same pan after making the mushrooms, reserve them and cut them into 2 cm pieces. Then, you add them at the end, when adding the mushrooms. You will see how they devour the plate!