Mushroom and Spinach Gnocchi in White Wine Sauce

Ingredients

• 250 g store-bought potato gnocchi
• 150 g cremini mushrooms, sliced
• 60 g fresh spinach leaves
• 60 ml dry white wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp parmesan cheese, grated(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Heat the olive oil and 1 tbsp butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 3‑4 minutes until they begin to brown.

2. 2

   Stir in the minced garlic and cook for 30 seconds, then pour in the white wine. Let it simmer for 2 minutes, reducing slightly.

3. 3

   Add the fresh spinach and cook until wilted, about 1 minute. Push the vegetables to the side of the pan.

4. 4

   In the same skillet, add the remaining 1 tbsp butter and a splash of water, then add the gnocchi. Cook, turning occasionally, for 4‑5 minutes until the gnocchi are golden and cooked through.

5. 5

   Combine the gnocchi with the mushroom‑spinach mixture, season with salt and pepper, and sprinkle grated parmesan on top before serving.