Ingredients
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1 (16 ounce) package gnocchi pasta
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4 tablespoons butter
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1 cup sliced baby portobello mushrooms
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3 cups baby spinach
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3 tablespoons chopped fresh basil
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2 tablespoons chopped garlic
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2 tablespoons grated Parmesan cheese
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1 teaspoon chopped fresh parsley
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salt and ground black pepper to taste
Directions
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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.
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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.
Cooks Note:
Any hard Italian cheese, such as provolone, can be used in place of Parmesan.
Nutrition Facts (per serving)
289 | Calories |
20g | Fat |
23g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 289 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 13g | 63% |
Cholesterol 54mg | 18% |
Sodium 264mg | 11% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 5g | 11% |
Vitamin C 10mg | 11% |
Calcium 88mg | 7% |
Iron 2mg | 10% |
Potassium 410mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.