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,