Gnocchi in a Mediterranean, Mushroom & Sage, Pear Apple Sauce
Mmmmmmm, Gnocchi! Savory and rich, this can be made as a side dish or a main with the addition of sausage. You might just want to double this recipe…it’s even better the next day.
16 oz Potato Gnocchi
8 oz Mushrooms (I used Crimini but any will work)
1 shallot finely chopped
½ chicken broth
1 cup heavy cream
4 cloves minced garlic
½ tsp Mediterranean Dry Rub
½ tsp smoked paprika
5 oz fresh spinach
1 Tbsp Mushroom & Sage Olive Oil
½ Tbsp Pear Apple Balsamic Vinegar
Salt and pepper to taste
- Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms, shallots, and garlic sprinkled with salt and pepper, on high heat for about 1 or 2 minutes, until lightly browned and softened. Add Pear Apple Balsamic Vinegar and cook for a minute more. Remove half of the cooked mushrooms from the skillet to a plate.
- In the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, Mediterranean Dry Rub, smoked paprika, and ¼ teaspoon salt.
- Bring to a boil on medium heat and stir everything well. Cover with lid and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
- Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
- If desired, season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika.
- Top with the remaining half of the cooked mushrooms.
If adding sausage, cook sausage in the pan before adding the gnocchi chicken broth, heavy cream, minced garlic, Mediterranean Dry Rub, smoked paprika, and ¼ teaspoon salt.