Ingredients:

1 lb (16 oz) potato gnocchi (store-bought or homemade)

1 tbsp olive oil

8 oz mushrooms, sliced (cremini, button, or shiitake)

3 garlic cloves, minced

5 oz fresh spinach (about 3 cups)

½ cup heavy cream (or half-and-half)

¼ cup grated Parmesan cheese

½ tsp salt

¼ tsp black pepper

¼ tsp red pepper flakes (optional, for heat)

1 tsp lemon juice (optional, for freshness)

Extra Parmesan & fresh basil for garnish

Instructions:

1. Cook the Gnocchi:

1.Bring a large pot of salted water to a boil.

2.Add the gnocchi and cook according to package instructions (about 2-3 minutes).

3.Once they float to the top, drain and set aside.

2. Saute the Mushrooms:

1.In a large pan, heat butter and olive oil over medium-high heat.

2.Add mushrooms and saute for 5-7 minutes until golden brown.

3.Stir in garlic and cook for 30 seconds until fragrant.

3. Add Spinach & Cream:

1.Lower heat to medium and add spinach, stirring until wilted (about 1-2 minutes).

2.Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes.

3.Stir until the sauce thickens slightly (about 2 minutes).

4. Combine & Serve:

1.Add the drained gnocchi to the pan and toss to coat in the sauce.

2.Stir in lemon juice for brightness.

3.Serve immediately with extra Parmesan and fresh basil.

Nutritional Information (Per Serving):

Calories: 390

Protein: 9g

Carbohydrates: 50g

Fat: 18g