Informations supplémentaires
30 min.
|
474 kcal
|
easy
|
|
Printable version
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!
500gGnocchi
0.5unitFresh Rosemary
80gWhite Mushrooms
60gBaby Spinach
1unitGarlic Clove(s)
40gParmesan
1unitYellow Onion(s)
30gWalnuts
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