Gnocchi and Mushroom in Butter Sauce
1 (16 Ounce) Package Gnocchi Pasta
4 Tablespoons Butter
1 Cup Sliced Baby Portobello Mushrooms
3 Cups Baby Spinach
3 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Garlic
2 Tablespoons Grated Parmesan Cheese Or Romano
1 Teaspoon Chopped Fresh Parsley
Kosher Salt And Ground Black Pepper To Taste
Step 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Step 2 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes. Serves 4
NOTE: Frozen Cauliflower Gnocchi is now available in some stores for a low carb option.