Gnocchi with Mushroom & Fennel
Ingredients
The gnocchi
-
1
pound
uncooked potato gnocchi
The vegetables
-
1
large
fennel bulb
-
1
medium
shallot
-
¾
pound
mushrooms
-
3
ounces
spinach
The fats and oils
-
1–2
tablespoons
olive oil
-
2
tablespoons
butter
The seasoning and extras
-
3–5
ounces
goat cheese
-
½–¾
teaspoon
salt
-
to taste
pepper
-
splash
wine or white balsamic vinegar
Instructions
- Cook the gnocchi in salted simmering water for about 2 minutes until they float.
- In a skillet, heat olive oil and sauté sliced fennel and shallot for 5 minutes until caramelized.
- Add mushrooms, salt, pepper, and butter, and sauté for another 5 minutes. Stir in spinach and set aside.
- In the same pan, add butter and olive oil, and fry the gnocchi until golden, working in batches if necessary.
- Combine the fennel mixture with the gnocchi, add a splash of wine, and crumble goat cheese on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
234
Total fat
10.8g
Total carbohydrates
27.1g
Total protein
10g
Sodium
149.4mg
Cholesterol
25.1mg
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