Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce

Ingredients and Weight:

• Fresh Gnocchi, 1 pound
• Baby Spinach, 1 pound
• Mushrooms (cremini or button), 8 ounces
• Butter, 1/4 cup
• Garlic, 2 cloves, minced
• Heavy cream, 1/2 cup
• Vegetable broth, 1/2 cup
• Parmesan cheese, grated, 1/2 cup
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions.
2. While the gnocchi is cooking, melt the butter in a large sauté pan over medium heat. Add the mushrooms and garlic and cook until the mushrooms are softened and the garlic is fragrant, about 5 minutes.
3. Stir in the spinach and cook until wilted, about 2 minutes.
4. Add the heavy cream and vegetable broth to the pan and bring to a simmer. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
5. Drain the cooked gnocchi and add it to the sauce. Stir to coat.
6. Season with salt and pepper to taste and stir in the Parmesan cheese.

Nutritional Information:

(Per serving) - Calories: 450 - Fat: 20 grams - Carbohydrates: 50 grams - Protein: 15 grams

Dish Characteristics:

• Creamy and flavorful sauce
• Tender gnocchi
• Nutrient-rich spinach
• Savory mushrooms

User Comments:

• "This dish was absolutely delicious! The sauce was so rich and creamy, and the gnocchi was cooked perfectly."
• "I loved the combination of spinach and mushrooms in the sauce. It was a great vegetarian meal."
• "This recipe was so easy to follow and the results were amazing. I will definitely be making this again."

Special Precautions and Tips:

• If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
• You can use your favorite type of mushrooms for this recipe.
• If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the pan and cook until thickened.