Gnocchi with caramelized fennel, sautéed mushrooms and wilted spinach combine perfectly with pan-seared potato gnocchi and topped with creamy goat cheese. Savory rich flavors, yet simple to put together!
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Gnocchi with fennel, spinach and mushrooms, this dish is so comforting and full of rich savory flavors. The fennel is sautéed with shallots, mushrooms cooked until tender, fresh spinach is just wilted in at the end.
We use homemade potato gnocchi, give it a quick boil and then lightly sear it. Everything is then tossed together and topped with goat cheese that gets just the right amount of melty. Of course, the cheese is optional.
Table of Contents
Ingredients in Gnocchi With Fennel Spinach and Mushrooms
- Uncooked Potato Gnocchi – homemade or use store-bought.
- Veggies– fennel bulb, shallot, mushrooms (oyster & cremini or your favorite variety), spinach.
- Wine– or use a lite vinegar like white balsamic vinegar, champagne vinegar or a squeeze of lemon.
See the recipe card below for a full list of ingredients and measurements.
How To Make Gnocchi With Fennel Spinach and Mushrooms
STEP ONE – Cook gnocchi (store-bought or homemade gnocchi recipe here) in salted simmering water for 2 minutes, until they float to the top. (Or cook according to package directions.)
Alternatively, if you make homemade fresh gnocchi, you can skip the boiling method and put the gnocchi directly into the pan to sear lightly.
STEP TWO – Add olive oil, sliced fennel, and shallot to a skillet and saute over medium-high heat for 5 minutes until the fennel is caramelized.
STEP THREE – Add in mushrooms, salt, pepper, and 1 tablespoon butter, sauté 5 more minutes. Stir in spinach and transfer this mixture to another dish.
STEP FOUR – In the same pan, add butter and olive oil and fry up the gnocchi until golden, doing 2 batches if needed so as not to crowd the pan.
STEP FIVE – Add the fennel mixture back into the pan with all the gnocchi, mix gently together over medium heat, add a splash of wine (if desired), cook just to warm and crumble goat cheese over the and serve.
Add red pepper flakes or Aleppo for a tasty spice kick!
Gnocchi is pretty neutral and goes with so many flavors. You can boil it, bake it, fry it, and sauté it. It holds sauces beautifully, some of the traditional being marinara, pesto. It is rich and flavorful pairing perfectly with roasted or sautéed vegetables, herbs and cheese.
If the gnocchi is freshly made it can be fried directly. If the gnocchi is store-bought or shelf-stable, boil in salted water first.
Fennel is slightly sweet with just a touch of anise flavor. The texture is similar to celery when cooked.
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Caramelized fennel, sautéed mushrooms and wilted spinach combine perfectly with pa-seared potato gnocchi and topped with creamy goat cheese. Savory rich flavors, yet simple to put together!
- 1 pound uncooked potato gnocchi (homemade or store-bought)
- 1–2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced length wise (about 2 cups or 8 ounces)
- 1 medium shallot, about 1/2 cup, chopped
- 3/4 pound mushrooms, sliced (a variety is nice here)
- 2 tablespoons butter
- 3 ounces spinach, julienne sliced
- splash of wine or drizzle of white balsamic vinegar
- 3–5 ounces goat cheese
- 1/2–3/4 teaspoon salt (adjust to your taste)
- pepper to taste
- Cook gnocchi (homemade gnocchi recipe here) in salted simmering water for 2 minutes, until they float to the top. (Or cook according to package directions.)
- Add oil, sliced fennel, and shallot to a skillet and saute’ over medium high heat 5 minutes until fennel is caramelized. Add in mushrooms, salt, pepper and 1 tablespoon butter, sauté 5 more minutes. Stir in spinach and transfer the mixture to another dish.
- In the same pan, add butter and olive oil and fry up the gnocchi until golden, doing 2 batches if needed so as not to crowd the pan. Add the fennel mixture back into the pan with all the gnocchi, mix gently together and add a splash of wine (or drizzle of white balsamic vinegar), crumble goat cheese on top.
Alternatively if you are making homemade fresh gnocchi you can skip the boiling method and put the gnocchi directly into the pan to lightly sear.
- Serving Size: about 2 cups
- Calories: 234
- Sugar: 4.6 g
- Sodium: 149.4 mg
- Fat: 10.8 g
- Saturated Fat: 6.8 g
- Carbohydrates: 27.1 g
- Fiber: 5.2 g
- Protein: 10.2 g
- Cholesterol: 25.1 mg
Keywords: pan seared gnocchi, gnocchi with mushrooms, mushroom gnocchi,