Description
An easy, warming dish to usher out winter in a scrumptious, cheesy fashion.
Ingredients
Scale
- 1 packet (17.5 oz) Potato Gnocchi
- 2 tablespoon olive oil
- 2 garlic gloves, minced
- 8 oz fresh mushrooms
- 2 cups baby spinach, tightly packed
- Salt and pepper, to taste
- ½ cup butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- 4 oz Mascarpone cheese
- 2 cups CASTELLO® HAVARTI WILD GARLIC, shredded
Instructions
- Cook potato gnocchi following packet instructions. Drain and reserve.
- Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minutes, stirring constantly to prevent burning. Add mushroom and continue cooking until tender. Add spinach, mix and cook until wilted, about 2 -3 minutes. Season with salt and pepper to taste.
- Add butter and heavy cream to skillet. Stir until butter is melted. Add Parmesan, Mascarpone and ½ cup of Havarti wild garlic. Stir and let cook for about 3 – 5 minutes, or until all cheeses are melted and incorporated. Add gnocchi to skillet and mix gently until well coated through, about 30 seconds.
- Sprinkle with remaining Havarti wild garlic cheese on top and place skillet under the broiler for 2 to 3 minutes until cheese melts and start slightly browning.
Notes
I cooked the gnocchi and sauce at the same time, the timing it’s just perfect.
Mascarpone cheese can be substituted with cream.
- Category: Main