This quick pasta dish is a hearty side that pleases everyone. Mom and Dad like the healthy spinach and complex wild mushroom flavors, while kids enjoy the cheesy gnocchi.
1 package pre-made gnocchi (usually about 17 ounces)
1 tablespoon + 2 tablespoons organic
extra virgin olive oil
1/2 large onion
3 cups assorted mushrooms (we used shiitake, porcini, white beech, and crimini)
3 cups fresh spinach
Pinch of freshly ground nutmeg
1 package ricotta cheese (about 16 ounces)
Zest of 1/2 lemon
1/4 cup grated Parmigiano Reggiano
Clean mushroom caps and trim stems, then slice (discard shiitake stems)
Wash and dry spinach leaves
Preheat oven to 350 °F
STEP ONE: READY THE GNOCCHI
In a pot of boiling salted water, cook the gnocchi until they rise to the surface (or according to the directions on the package). Drain and add 1 tablespoon olive oil with a pinch of salt, then stir the gnocchi to keep them from sticking. Set aside.
STEP TWO: VEGGIE TIME
Sauté diced onion in remaining 2 tablespoons of olive oil for 2 minutes. Add mushrooms and sauté until lightly brown. Salt the mushrooms once they’re brown, then add spinach, nutmeg, another pinch of salt, and cook just until the leaves are wilted. Set aside to cool.
STEP THREE: SAY CHEESE
In a mixing bowl, combine the cooled gnocchi and vegetables with ricotta, lemon zest, and a pinch of salt.
STEP FOUR: INTO THE OVEN
Butter a casserole dish and ll with the gnocchi mixture. Sprinkle Parmigiano Reggiano on top and bake until the cheese is melted and lightly brown.
Note: all the ingredients are cooked, so do not over bake! If the cheese isn’t browning quickly enough, turn on the broiler for a couple of minutes to finish it off.