Gnocchi With Spinach, Mushrooms and Gorgonzola

Easy Food Recipes and Cooking - Gnocchi With Spinach, Mushrooms and Gorgonzola
Serves 4

Gnocchi With Spinach, Mushrooms and Gorgonzola

600g fresh potato gnocchi
30g butter
400g mixed mushrooms (such as Swiss brown, chestnut, pine, oyster and portobello), thickly sliced
2 garlic cloves, crushed
300ml thickened cream
1/4 tsp ground nutmeg
100g baby spinach leaves
100g gorgonzola dolce or other mild creamy blue cheese, chopped
1/2 cup (40g) grated parmesan

Cook the gnocchi in a saucepan of boiling, salted water according to the packet instructions until they rise to the surface. Remove with a slotted spoon and set aside. 

Meanwhile, melt the butter in a frypan over low heat. Add the mushroom and garlic, then cook, stirring, for 5-7 minutes until the mushroom has softened. Increase heat to medium, then add the cream, nutmeg and spinach, and cook for 1 minute or until the spinach has wilted. Stir in gnocchi, gorgonzola and half of the parmesan until melted. 

Season and divide among 4 bowls, then serve with remaining parmesan.