Gorgonzola Gnocchi with a Sautéed Spinach & Mushroom Topping

Serving Size:  2-3


14 oz. Pappardelle's Gorgonzola Gnocchi
6 oz. Portobello mushrooms
6 oz. Crimini mushrooms
5-6 cups baby spinach leaves
2 tablespoons extra virgin olive oil
4 tablespoons butter
Sea salt & pepper


  1. Slice the mushrooms; then cut into pieces no larger than 1.5 inches.
  2. Heat the oil and 2 tablespoons butter in a frying pan and cook the mushrooms until tender and brown. Remove from the heat.
  3. Bring 3 quarts of water with a pinch of salt to a gentle boil.
  4. Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
  5. Reheat the mushrooms in the frying pan, adding 2 tablespoons of butter and the spinach. Stir just until the spinach has wilted. Season the vegetables with salt and pepper.
  6. Combine gnocchi and sautéed spinach and mushroom sauce. Serve immediately.