Creamy Mushroom and Spinach Gnocchi

Ingredients

Quantities are for 4 servings.

• 2 packages (16 oz each) Shelf-stable gnocchi
• 1 lb Mixed mushrooms, sliced
• 4 cups Spinach
• 1 each Shallot, diced
• 4 cloves Garlic
• 1 cup Heavy cream
• 1/2 cup Vegetable or chicken broth
• 1/2 cup Parmesan cheese, grated
• 2 tbsp Butter
• 2 tbsp Olive oil
• 1 tbsp Fresh thyme leaves
• 1/4 tsp Nutmeg
• 1/4 cup Fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil for the gnocchi. Meanwhile, heat the oil and butter in a skillet over medium-high heat. Add the mushrooms and cook undisturbed for 2-3 minutes, then stir until golden.
2. Add the shallot and garlic and cook 1 minute, then stir in the thyme.
3. Deglaze the pan with the broth.
4. Cook the gnocchi in the boiling water according to package directions (usually 2-3 minutes; they're ready when they float), reserving 1/2 cup of the cooking water before draining.
5. Add the cream and nutmeg to the mushrooms and simmer 2-3 minutes.
6. Stir in the spinach until wilted.
7. Add the gnocchi and reserved water as needed, then mix in the Parmesan.
8. Season with salt, pepper, and red pepper flakes if desired, and garnish with parsley.