CREAMY SPINACH MUSHROOM GNOCCHI

Ingredients:

• 450g/1lb Gnocchi, uncooked
• 2 Tbls Butter, divided
• 1 Small Onion, finely diced
• 1 Clove Garlic, minced
• 250g/10oz Mushrooms, sliced
• 100g/3.5oz Baby Spinach
• A few chopped Sun-dried Tomatoes
• 1 Tsp Wholegrain Mustard
• 1 (280ml) Elmlea Double Cream (Heavy Cream)
• 1 1/2 Cups Chicken Stock
• 2 Tbls Parmesan Cheese
• Salt & Pepper

Method:

1. In a large skillet, melt 1 tablespoon of butter and sauté the mushrooms until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the remaining butter and sauté the onions until softened. Add the minced garlic and cook for about 1 minute until fragrant.
3. Pour in the cream, mustard, chicken stock, parmesan cheese, and season with salt and pepper. Stir well.
4. Bring the mixture to a nearly boil, then add the cooked mushrooms back to the skillet along with the uncooked gnocchi. Cover and simmer for 2 minutes.
5. Add the chopped sun-dried tomatoes and baby spinach to the skillet. Cover and cook for another minute or until the spinach wilts.
6. Serve the creamy spinach mushroom gnocchi with extra parmesan cheese, freshly ground pepper, and chopped parsley.

Enjoy!