Crispy Rosemary Butter Gnocchi

Informations supplémentaires

30 min. | 474 kcal | easy | Vegetarian, Express, Family | 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