Ingredients:

  • 1 lb (450g) store-bought potato gnocchi
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 10 oz (280g) cremini or baby bella mushrooms, sliced
  • 3 cloves (15g) garlic, minced
  • 1 small (60g) shallot, finely diced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 pinch (1g) nutmeg
  • 3 cups (90g) fresh baby spinach, packed
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat olive oil and butter in a 12-inch heavy-bottomed skillet over medium-high heat.
  2. Add the gnocchi directly from the package in a single layer and fry without stirring for 3–4 minutes until the bottoms are golden-brown.
  3. Toss the gnocchi and sear for another 2 minutes until toasted and nutty; remove from the pan and set aside.
  4. In the same pan, add sliced mushrooms and let them sit undisturbed for 3 minutes to develop a deep brown sear.
  5. Stir in the diced shallots and minced garlic, sautéing for 2 minutes until shallots are translucent.
  6. Lower heat to medium, pour in the heavy cream, and bring to a gentle simmer.
  7. Stir in the Parmesan cheese and nutmeg, whisking constantly until the cheese is melted and the sauce is thickened and velvety.
  8. Fold in the fresh baby spinach and stir until just wilted.
  9. Stir in the fresh lemon juice, return the seared gnocchi to the pan, and toss to coat. Season with salt and pepper to taste.