Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 16 oz potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Sear the mushrooms. Heat the butter and olive oil over medium high heat in your 12 inch deep skillet. Toss in the sliced mushrooms in a single layer. Now, here is the hard part: leave them alone. Cook undisturbed for 3-4 minutes until they are golden brown and sizzling.
  2. Sauté the garlic. Stir in your minced garlic. Cook for just about 60 seconds until the aroma hits you. Don't let it turn dark brown, or it'll taste bitter.
  3. Deglaze the pan. Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up all those brown bits from the bottom. This is where the gold is.
  4. Add the gnocchi. Stir in the dry gnocchi straight from the package. No boiling needed!
  5. The simmer. Reduce the heat to medium. Let it simmer for 5-7 minutes, stirring every now and then. You're looking for the gnocchi to become plump and the sauce to reduce until it's thick and coats the back of a spoon.
  6. Kill the heat. Turn off the stove completely. This prevents the spinach from overcooking.
  7. The final fold. Stir in the baby spinach and the grated Parmesan.
  8. Finish and melt. Stir gently for about 1 minute until the spinach has wilted and the cheese has disappeared into the sauce.