Portobello Gnocchi Salad Recipes

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VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE



Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce image

A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.

Provided by AMANDAFOOSE

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 9

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
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g

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