Try our NEW Beetroot Gnocchi made with cremini mushrooms, diced onions, fresh thyme, baby spinach, and crumbled goat cheese. Quick and easy recipe for any night!
Beetroot Gnocchi
Yield 2 Servings
Ingredients
½ bag 250g Beetroot gnocchi
¼ cup white onion, fine diced
2 pc garlic cloves, minced
1 cup cremini mushrooms, sliced
1 cup white wine
4 pc thyme, springs
2 cups cream, 35%
2 cups baby spinach
¼ cup goat cheese, crumbled
¼ cup almonds, chopped
Method
Sautee white onion and garlic until translucent, then add mushrooms
Deglaze with white wine, add thyme springs, reduce liquid by half
Stir in cream, reduce by half, season to taste, removed thyme springs
Cook gnocchi in boiling salted water as per directions on bag
Remove gnocchi from water, add to sauce, stir in baby spinach
Garnish with chopped almonds and crumbled goat cheese
Suggestions
Use extra cream by whipping it with some sugar
Add whipped cream to your favourite chopped fresh fruit, garnish with chopped almonds
Full fat cream is usually used when making sauces; lighter cream tends to split when boiled
