Take gnocchi to another level with a flavourful mushroom. The Pioppino mushrooms have a pronounced nutty flavour that pairs well with the baby spinach and the buttery gnocchi.
Clean the fresh Pioppino mushrooms by cutting off the base of the cluster and patting with a damp paper towel or cloth.
Heat the oil in a large skillet and sauté the chopped onion for a few minutes. Add the Pioppini, season with salt and pepper and cook for 10 minutes on low heat.
Meanwhile, in a large pan, melt the butter over medium-low heat. Add the gnocchi and sauté for 5 minutes.
Pour the gnocchi in the pan with the mushrooms, stirring frequently.
Serve the gnocchi on a plate, adding a few leaves of baby spinach and Parmigiano Reggiano shavings.
Recipe Note
Giovanni Rana. "Skillet Gnocchi with Pioppini Mushroom and Baby Spinach." Giovannirannausa.com.
