This comforting and vegetable packed Italian dish is ready in under 10 minutes and will quickly become a firm family favourite. It’s easy to adapt, but the Spinach and Mushroom Gnocchi combination is a classic and makes it really quick.
On a cold and grey autumn evening, when you just feel like curling up on the sofa and just ordering some comfort food, turn to this quick and easy meal instead. It is ready in under 10 minutes and is comparable to something you would pick off the menu at an Italian restaurant.
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We are starting to stockpile some meal ideas that take no longer than 15 minutes (ideally under 10 minutes) for when baby arrives and I am sure we are not going to feel like cooking. They need to be filling and comforting (as it will be the middle of winter), but still healthy and an easy way to fit in lots of vegetables. This meal definitely fits the bill, and it freezes well too, so we have been batch cooking it and then freezing individual portions. We are determined not to turn to the pizza menu too many times.
You could use any kind of greens in this, like Chinese cabbage, or kale, but we went with spinach as bought a huge bag of it the other day and it needed using up. You can easily adapt this recipe though, and although we have kept it vegetarian, you could add some meat or fish to it.
Creamy Italian dishes are seriously where it is at! I love me a tomato based sauce of course, but when it comes to indulgent and comforting Italian dishes, there has to be a creamy element to it. But, you won’t find any high in fat cream in this dish. We used 0% creme fraiche and it gave the dish the creaminess it needed, without all the extra fat. Win!
We threw in some wholegrain mustard too, as our fridge is bursting with condiments at the moment (all open and half used, you know how it is) and we need to start using them up. It turns out that this was a bit of a genius addition.
There wasn’t a whole lot of flavour going on in this dish, and we felt like it needed a bit of a boost. Looking in the fridge at all our opened jars, we spotted some Peppadew Mild Piquante Peppers. Of course they would be the perfect addition! Not only would they add some colour to a kind of bland looking dish, but they would add a nice kick of flavour too.
We have the Hot Piquante Peppers too, but we like to save those for Mexican dishes. The mild peppers added just enough flavour to this dish without being overpowering. If you have a jar of these in your fridge (or you haven’t tried them before) and you have just eaten them by themselves, then you are seriously missing out. These little peppers are so much more than an addition to a party food table. Any meal that you feel needs lifting a bit, Peppadew Piquante Peppers do the job!
Don’t just use plain regular mushrooms in this dish, try and find as many different mushrooms as you can to mix things up a bit. I really love the texture of shiitake mushrooms, so we mainly used those. We don’t have a great selection of mushrooms in our supermarket, but if you do then throw them in!
Spinach and Mushroom Gnocchi recipe:
Spinach and Mushroom Gnocchi
- 500 g Gnocchi
- 1 tbsp Oil
- 10 Mixed mushrooms, sliced
- 4 Shallots, diced
- 2 handful Spinach
- 2 tbsp 0% creme fraiche
- 1 tbsp Wholegrain mustard
- 4 Peppadew Mild Piquante Peppers, diced
- Heat the oil to a pan. Add the mushrooms and shallots and gently cook for 3 minutes.
- Add the gnocchi to a pan of boiling water and simmer for 2-3 minutes.
- Add the spinach to the mushrooms and shallots and stir until wilted. Stir in the creme fraiche and mustard.
- Finally, drain the gnocchi and add to the mushroom mix. Serve in to bowls and top with the peppers.
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**This Mushroom and Spinach Gnocchi recipe was commissioned by Peppadew, however, all opinions are my own**