Gnocchi with Shiitake Spinach Cream Sauce

Sometimes, the best meals come from raiding the fridge and throwing a bunch of odds-and-ends together.  That’s how this meal was born, and WOW was it good.  Comfort food to the max (stick-to-your-ribs potatoes and cream!) but if comfort food isn’t appropriate on a chilly fall night, then I don’t know when it is. Plus, I used half-and-half instead of heavy cream and threw in a cup or so of chopped spinach at the last second, so those were my concessions toward healthy cooking for this recipe.

Ryan said this one’s going on the menu for sure—the ever-growing list of recipes that we’d serve at the restaurant we’re opening only in our imagination.  I would have to concur.

Gnocchi with Shiitake Spinach Cream Sauce
(Printable Recipe)

Ingredients:

1 package potato gnocchi (I had a package of mini-gnocchi in my pantry that were great in this)
4-6 oz. shiitake mushrooms
1 1/4 cup vegetable broth, warmed
1/2 tbl butter
1 shallot
1 clove garlic, minced
1 tsp thyme
Salt & pepper
1/4 cup half-and-half
1/4 cup parmesan
1 cup chopped fresh spinach (or just a few handfuls)

Method:

Melt the butter in a saute pan over medium heat. Add the shallots, garlic, thyme, salt and pepper and saute for 2 minutes. Add the shiitake mushrooms and saute another 3 minutes.  Add 1 cup warm vegetable broth and simmer at medium-high heat until it is reduced by half, about 10 minutes.

Add the half-and-half and parmesan and simmer until it thickens, about 2-4 minutes. Add a cup of chopped spinach toward the end of the cooking time.

While the vegetable broth is simmering, prepare your gnocchi in a separate saute pan.  Add a little olive oil, and 1/4 cup vegetable broth.  Cover, and steam over medium heat for 3-4 minutes.  Remove the cover and saute, stirring frequently, until the broth has evaporated and the gnocchi start to crisp on the outside.

When both pans are done, combine them, serve, and eat!