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Crispy Rosemary Butter Gnocchi

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Crispy Rosemary Butter Gnocchi

with mushrooms, spinach, walnuts and Grana Padano

Informations supplémentaires
30 min. | 474 kcal | easy | Express, Family, Vegetarian |
1. Setup Thinly slice the mushrooms. Chop the garlic, onion and walnuts.
2. Cook the gnocchi Heat a generous drizzle of oil in a large pan on medium-high. Cook the gnocchi for 8-10 minutes or until colored and crispy.
3. Melt the butter Put the rosemary sprigs in a saucepan with 3 2P | 5 3P tablespoons of butter and a drizzle of oil. Heat over medium low heat until step 5.
4. Cook the mushrooms Heat a drizzle of oil in another small pan on medium-high. Cook the onion and mushrooms for 4-5 minutes until lightly colored. Add salt and pepper. Add the garlic and cook for 2 minutes.
5. Mix everything Add the spinach, walnuts and mushroom mixture to the pan with the gnocchi. Mix together. Add the rosemary butter (without the sprigs) and cook for 1 minute. Adjust salt and pepper to taste.
6. Plate your dish Serve the gnocchi and garnish with the Parmesan. Add a drizzle of oil to taste. Bon appétit!
500 g Gnocchi
0.5 unit Fresh Rosemary
80 g White Mushrooms
60 g Baby Spinach
1 unit Garlic Clove(s)
40 g Parmesan
1 unit Yellow Onion(s)
30 g Walnuts
What you need pans, pot
474 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 23g
35%
cholesterol 34mg
11%
fiber 9g
36%
protein 14g
saturated 8g
40%
sodium 343mg
14%
sugar 13g
trans 1g