Creamy Mushroom Florentine with Gnocchi

As the temperatures continue to drop, get cozy with a big pan of this creamy mushroom Florentine with gnocchi.

The chillier temps of fall are here guys, and one of my favorite things about fall is comfort food. Who’s with me?

I know, I know. Comfort food is not usually the healthiest, but I know one thing for sure, it’s ALWAYS the most delicious! And this Mushroom Florentine Gnocchi is no exception.

Light, plump and tender gnocchi nestled in a rich and creamy cheese sauce with pancetta, baby bella mushrooms and spinach. And if you guys are in search of the perfect Meatless Monday meal, just omit the pancetta. Sounds good, yes? And see how I added all those veggies up in there? I figured if we were going to indulge we needed to make ourselves feel a bit better by adding our daily dose of veggies. Fist bump! I don’t know about you folks, but I’m feeling better about indulging already.

Consider this dish a grown-up version of mac and cheese. Perfect for a cozy date night at home in front of the fire with a glass of wine, pj’s and fuzzy slippers! Enjoy!

Creamy Mushroom Florentine with Gnocchi

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5 from 2 reviews

• Author: Mary Ann Dwyer
• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Cozy up with this creamy, comforting dish!
Gnocchi, mushrooms, spinach, and cheese combine for a delicious weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 packages (907 g) potato gnocchi
• 10 oz (283 g) baby spinach leaves
• 6 oz (170 g) pancetta
• 8 oz (227 g) baby bella mushrooms
• 3 cloves garlic
• 4 Tbsp unsalted butter
• 4 Tbsp all-purpose flour
• 3 cups (710 ml) milk
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp nutmeg
• 1/2 cup (118 ml) grated parmesan cheese
• 4 oz (113 g) fresh mozzarella

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Instructions

1. Preheat oven to 400°F (204°C).
2. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
3. In a large pot, cook gnocchi according to package directions, adding spinach leaves for the last minute of cooking. Drain and return to the pot.
4. In a large saucepan, cook pancetta over medium heat until browned and the fat has rendered, about 8-10 minutes. Remove from pan with a slotted spoon and place on a paper towel-lined plate.
5. To the fat left in the pan, add butter and mushrooms and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute. Stir in flour, cook for 1 minute, then slowly whisk in milk until the mixture thickens and begins to bubble. Season with salt, pepper, and nutmeg. Stir in all but 2 tablespoons of parmesan cheese.
6. Pour the sauce over the gnocchi and spinach mixture. Add fresh mozzarella and stir gently until well combined.
7. Transfer to the prepared baking dish and sprinkle with the remaining parmesan cheese.
8. Bake for 25 minutes, until golden and bubbly.

Notes

• For a richer flavor, use cremini or shiitake mushrooms in addition to, or instead of, baby bellas.
• If you don’t have fresh mozzarella, you can substitute with 4 oz of shredded mozzarella.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 5
• Sodium: 700
• Fat: 35
• Saturated Fat: 20
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 5
• Protein: 20
• Cholesterol: 80

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