Mushroom and Spinach Gnocchi with Lemon
A quick and fresh pasta dish to use up mushrooms and spinach before they turn.
Total time
25 min
10 prep + 15 cook
Serves
2
Difficulty
easy
Cuisine
British
Per serving
450 kcal
P: 15g · C: 60g · F: 18g
Those mushrooms in the back of the fridge are looking a bit soft, aren't they? This is the perfect speedy supper to rescue them. It's a light, vibrant dish that comes together in the time it takes to boil some pasta.
Why this works
Mushrooms release a lot of water when cooked. Cooking them in a hot pan with plenty of surface area allows this water to evaporate quickly, concentrating their flavour and preventing them from becoming watery or rubbery. Adding the spinach at the very end wilts it just enough without overcooking.
Ingredients
- 500gGnocchiStore-bought, fresh or dried
- 250gMushroomsChestnut or button, sliced
- 150gSpinachFresh, baby leaf
- 2 clovesGarlicThinly sliced
- 2 tbspOlive oil
- 1 tbspButter
- 1LemonZest and juice
- 50gParmesan cheeseGrated, plus extra for serving
- to tasteSalt
- to tasteBlack pepperFreshly ground
Method
- 1
Bring a large pot of salted water to a boil for the gnocchi.
- 2
While the water heats, heat the olive oil and butter in a large frying pan over a medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their water and start to brown.
- 3
Add the sliced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
- 4
Add the fresh gnocchi to the boiling water. If using fresh, they will float to the surface in 2-3 minutes. If using dried, follow packet instructions.
- 5
Drain the gnocchi, reserving about 100ml of the starchy cooking water.
- 6
Tip the drained gnocchi into the frying pan with the mushrooms and garlic. Add the spinach, lemon zest, lemon juice, and grated Parmesan.
- 7
Toss everything together, adding a splash of the reserved gnocchi water to create a light sauce. Continue to toss until the spinach is wilted and the Parmesan has melted into the sauce.
- 8
Season with salt and freshly ground black pepper to taste. Serve immediately, with extra Parmesan on top.
Tips
- ·Don't overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown properly.
- ·A splash of white wine can be added after the garlic, before the gnocchi, for extra flavour.
- ·For a richer sauce, use a tablespoon more butter and a little double cream.
- ·If you don't have fresh spinach, frozen chopped spinach (thawed and squeezed dry) will work, but add it with the gnocchi.
Variations
- →Add cooked chicken or pancetta for extra protein.
- →Swap spinach for kale or rocket.
- →Stir in a pinch of chilli flakes with the garlic for a little heat.
Storage
Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the gnocchi may become softer.
