Gnocchi W/ Garlic, Spinach, Mushroom & Grape Tomatoes

"Fresh grated Parmesan REALLY tops this buttery romantic dish. Came up with this when I was trying to mimic a dish I had eaten in our famous North End."
 
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Ready In:
25mins
Ingredients:
12
Serves:
2-4
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ingredients

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directions

  • Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted.
  • Add garlic and shallots.
  • Cook 1-2 minutes, until soft.
  • Add cherry tomatoes and kosher salt to taste.
  • Cook 8 minutes on low heat covered, until soft.
  • Add mushrooms and 1 tbsp of butter.
  • Cover and cook for 5 minutes.
  • Add baby spinach and thyme.
  • Cook low for 5-8 more minutes.
  • Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum!
  • Add pepper.
  • Turn off heat, add Parmesan and hot cooked gnocchi.
  • Serve and enjoy!

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Reviews

  1. This is SO fantastic! Great comfort food and such a perfect combo of flavors.
     
  2. Fabulous, exactly what I was looking for! I was getting ready to create a similar version, but decided to search first, and I found your excellent recipe. I added a can of drained/rinsed quartered artichoke hearts, sauteed with the shallots & garlic (I had the artichokes in my head before I searched). Otherwise, the only thing I changed was less butter (used more olive oil), and it was fantastic! Thank you!
     
  3. Oh, oh, oh, BostonBean! This was delicious. Enjoyed tonight with pork loin as company. I had made those oven roasted grape tomatoes from this site and used those vs fresh. Everything else I did the same. Just heavenly...thank you so much for posting :)
     
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RECIPE SUBMITTED BY

I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.
 
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