Post by Loupy on Oct 15, 2018 20:38:08 GMT -7
Cauliflower Gnocchi in Asiago Mushroom and Spinach Sauce
From: Kevin Lynch @ www.closetcooking.com/cauliflower-gnocchi-in-asiago-mushroom-and-spinach-sauce/?
Homemade cauliflower gnocchi in a creamy asiago mushroom and spinach sauce!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 4
Ingredients
1 pound cauliflower gnocchi (or regular gnocchi if not vegetarian)
2 tablespoons butter
1 small onion, diced
8 ounces button (or cremini) mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/2 cup vegetable broth or chicken broth
1/2 cup cream
1/2 cup asiago cheese, grated
salt and pepper to taste
6 ounces baby spinach
Directions:
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids, it’s absorbed and they start to caramelize, about 15-20 minutes.
Add the garlic and thyme and cook for a minute.
Add the broth and deglaze the pan.
Add the cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and cooking until it melts.
Season with salt and pepper to taste before adding the spinach and letting it wilt.
While the mushroom sauce is cooking: Bring a large pot of water to a boil, add the gnocchi and cook until it floats before setting aside.
Toss the gnocchi in the mushroom and enjoy, optionally topped with asiago cheese!
Nutrition Facts:
Calories: 461
Fat: 22g
Saturated: 13g
Cholesterol: 65mg
Sodium: 255mg
Carbs: 92g
Fiber 5g
Sugars: 5g
Protein: 23g
From: Kevin Lynch @ www.closetcooking.com/cauliflower-gnocchi-in-asiago-mushroom-and-spinach-sauce/?
Homemade cauliflower gnocchi in a creamy asiago mushroom and spinach sauce!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 4
Ingredients
1 pound cauliflower gnocchi (or regular gnocchi if not vegetarian)
2 tablespoons butter
1 small onion, diced
8 ounces button (or cremini) mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/2 cup vegetable broth or chicken broth
1/2 cup cream
1/2 cup asiago cheese, grated
salt and pepper to taste
6 ounces baby spinach
Directions:
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids, it’s absorbed and they start to caramelize, about 15-20 minutes.
Add the garlic and thyme and cook for a minute.
Add the broth and deglaze the pan.
Add the cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and cooking until it melts.
Season with salt and pepper to taste before adding the spinach and letting it wilt.
While the mushroom sauce is cooking: Bring a large pot of water to a boil, add the gnocchi and cook until it floats before setting aside.
Toss the gnocchi in the mushroom and enjoy, optionally topped with asiago cheese!
Nutrition Facts:
Calories: 461
Fat: 22g
Saturated: 13g
Cholesterol: 65mg
Sodium: 255mg
Carbs: 92g
Fiber 5g
Sugars: 5g
Protein: 23g
