Description
Cozy up with this creamy, comforting dish!
Gnocchi, mushrooms, spinach, and cheese combine for a delicious weeknight meal.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 400°F (204°C).
- Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- Pour the sauce over the gnocchi and spinach mixture. Add fresh mozzarella and stir gently until well combined.
- Transfer to the prepared baking dish and sprinkle with the remaining parmesan cheese.
- 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