Skillet Gnocchi with pioppini mushroom and baby spinach
10-15
min
cooking time
2/3
servings
easy
difficulty

Skillet Gnocchi with pioppini mushroom and baby spinach

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Ingredients

  • One 12-ounce Giovanni Rana Skillet Gnocchi
  • 1 tbsp butter
  • 10 once pioppini mushroom, sliced
  • 8 once fresh baby spinach leaves
  • 1 onion, minced
  • Extra virgin olive oil
  • Parmigiano Reggiano cheese shavings
  • Salt and pepper to taste
10-15
min
cooking time
2/3
servings
easy
difficulty

Preparation

Clean the fresh pioppini, cutting a thin slice off the bottom of each stem, rinse in cool water to remove any dirt, then pat dry with paper towels.

Heat the oil in a large skillet and sauté the chopped onion for a few minutes. Add the pioppini mushrooms, season with salt and pepper, and cook for 10 minutes on low heat.

In the meantime, in a large pan melt the butter over medium-low heat. Add the gnocchi and sauté for 5 minutes, then pour them in the pan with the mushrooms, stirring frequently. Serve the gnocchi on a plate, adding a few leaves of baby spinach and Parmigiano Reggiano shavings.


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