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Pan Fried Gnocchi With Mushroom And Spinach

Recipe by Richard Phillips

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This vegetarian dish is filled with classic Italian flavours. In Italy, the gnocchi would be made at home, but we've simplified this by using shop-bought ones and concentrating on the magnificent creamy sauce. The results are delicious!

Ingredients

Olive oil
Knobs of butter
150g gnocchi
1 shallot or onion, finely chopped
½ clove garlic, chopped
Sprig of thyme
50g mixed mushrooms (chestnut, shitake, button), diced
50ml white wine
100ml double cream
salt and pepper, to season
50g baby spinach (washed)
25g artichoke hearts (can be tinned)
25g grated parmesan
5g chopped flat parsley

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Method

In a pre heated non stick frying pan add a few drops of olive oil. Once hot add the gnocchi and start to colour on all sides. Once slightly tanned, add a few knobs of butter and continue colouring, until golden and crisp.
In a separate pan, cook the onions and garlic with the thyme without colour for 1-2 minutes, then add the white wine reduce by half then add the mushrooms and cream and season. Add the spinach and artichoke hearts, stir in the cheese and then finely add the gnocchi and chopped parsley.

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Chef Alikuluya Andrew Mokka terrace Nakumatti 6 months ago

it is the best recipe so far thank from chef Andrew Alikuluya of uganda

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