Ingredients
1
package (16 oz) potato gnocchi
1/4
cup plus 2 tablespoons butter
1
package (8 oz) baby bella mushrooms, sliced
1
tablespoon chopped fresh thyme leaves
1/4
teaspoon salt
1/4
teaspoon pepper
2
teaspoons finely chopped garlic
1
bag (5 oz) baby spinach, coarsely chopped
1/2
cup shredded Parmesan cheese
Additional thyme leaves, if desired
Preparation
In 3-quart saucepan, cook and drain gnocchi as directed on package.
In 12-inch stainless steel skillet, heat 1/4 cup butter over medium heat 2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat, and transfer to small bowl.
Add remaining 2 tablespoons butter to skillet; cook gnocchi over medium heat 5 to 6 minutes, stirring frequently, until lightly browned.
Stir in mushrooms, 1 tablespoon thyme, the salt, pepper and half of the reserved brown butter. Cook 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in remaining half brown butter and the garlic; cook and stir about 1 minute or until fragrant. Gradually add spinach to skillet; continue cooking just until wilted.
Remove from heat; stir in 1/4 cup of the Parmesan cheese. Serve with remaining 1/4 cup Parmesan cheese. Garnish with additional thyme leaves.
