CREAMY SPINACH MUSHROOM GNOCCHI

Ingredients

450 g/1 lb Gnocchi, uncooked

2 tablespoons oil, chopped

1 Onion, finely chopped

1 Garlic, finely chopped

250 g/10 oz Mushrooms 98 7 oz Baby spinach

pieces

1 teaspoon whole peppers

1 (280 ml) Elmlea cream (heavy cream)

1 1/2 cups chicken

2 tablespoons Parmesan cheese

Salt and pepper

Method:

Melt 1 tablespoon of oil in a large pan and cook the mushrooms. Drain and set aside.

Add the remaining oil to the same pan and fry the onion. When it becomes soft, add the garlic and cook for 1 minute until fragrant. Add the oil, mustard, chicken broth, Parmesan cheese and season with salt and pepper (the sauce will thicken considerably after adding the gnocchi). Bring to a boil, add mushrooms and stir in gnocchi. Close the lid and cook for 2 minutes. Add sun-dried tomatoes and spinach, cover and cook 1 minute or until spinach begins to wilt.

Serve with extra Parmesan cheese, fresh pepper and chopped parsley.

Have fun! 😊