Description
An easy, warming dish to usher out winter in a scrumptious, cheesy fashion.
Ingredients
Units
Scale
- 1 packet (17 1/2 oz / 495 g) Potato Gnocchi
- 2 tbsp (30 ml) olive oil
- 2 garlic gloves, minced
- 8 oz (225 g) fresh mushrooms
- 2 cups (480 ml) baby spinach, tightly packed
- Salt and pepper, to taste
- 1/2 cup (120 ml) butter
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) Parmesan cheese, shredded
- 4 oz (115 g) Mascarpone cheese
- 2 cups (480 ml) 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 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680