GNOCCHI IN A CREAMY SPINACH AND MUSHROOM SAUCE!

Follow cooking instructions on gnocchi package. Once gnocchi floats to the surface, it’s ready. I like to drain and set aside. Rubbing a little olive oil after they’re cooked keeps them from sticking or clumping together. In a skillet on medium-high heat, melt butter. Add garlic and stir often, it burns quickly. Throw the mushrooms in, stir and season with sea salt, pepper, and dry herbs. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Red wine is a great way to deglaze the pan and enjoy those flavorful, crispy bits. Add greens, followed by the cream and the drained gnocchi. Let everything simmer for ~7 mins and the sauce will thicken and reduce nicely. For crispy gnocchi: pan fry room temp gnocchi in a separate skillet with a pinch of olive oil or chili oil instead of boiling it. Add to mushroom and spinach sauce and toss right before serving. Enjoy every bite!