This easy vegetarian dinner can be on the table in around 20 minutes, so makes a great mid-week recipe.
- 2 x 400g packs gluten and wheat free gnocchi
- 1 tbsp olive oil
- Knob of butter
- 1 onion - chopped
- 500g mushrooms - sliced
- 2 cloves of garlic - chopped
- 150g creamy blue cheese such as Danish blue - cut into rough pieces
- 200g baby spinach
- Parmesan - shaved to serve
Bring a large pan of water to the boil and cook the gnocchi according to its instructions. When they float to the top of the pan, you know that they are ready. Drain to gnocchi and set aside.
In a large frying pan, heat the oil and butter and add the onion and mushrooms and cook for 1 minute over a high heat. Turn the heat down, cover with a lid or some foil and cook for a further 5 minutes, stirring a few times until they are soft and nearly cooked.
Uncover the pan and add the garlic and cook for 2 minutes. Stir in the gnocchi along with the blue cheese and the spinach. Serve when the blue cheese has melted and the spinach has wilted. Top with some shaved parmesan.