I think I have mentioned before that I have an unhealthy relationship with cheese. What I didn’t mention was that when I was looking for a blog name, I was going to choose “Cheese Fetish” and only blog recipes that had cheese in them.
Two things derailed this idea:
- I really enjoy baking, and felt that I would need to incorporate that into my blog.
- I Googled “Cheese Fetish” to make sure the name wasn’t taken. My search results made my tummy feel weird.
Anyhow, this recipe contains cheese, is cooked on the stove top, and is incredibly decadent.
Creamy Gnocchi Alfredo with Spinach and Mushroom
Stovetop method adapted from whiteonrice couple
- 2 tsp extra virgin olive oil, divided
- 12 oz pre-rinsed, pre sliced mushrooms
- 1 (6oz) bag baby spinach, rinsed and drained
- ½ cup sweet onion finely chopped
- 3 cloves garlic, minced
- 2 (17.5 oz) packages Rienzi mini gnocchi, fresh, not frozen
- 2 ¼ cup reduced fat milk (2%)
- 1 cup grated parmesan cheese
- pepper to taste
1. Heat 1 tsp olive oil in a medium skillet sauté mushrooms. When mushrooms become soft, add spinach and remove from heat. Cover, allowing spinach to wilt while the gnocchi cooks. Set aside, covered.
2. Rinse raw gnocchi in a colander and let drain.
3. Meanwhile, in a medium saucepan, warm 1 tsp olive oil over medium heat. Add garlic and onion,cook 2-3 minutes until fragrant.
4. Add gnocchi and milk to the saucepan with garlic and onion. Slowly bring the milk/gnocchi mixture to a simmer, stirring frequently. Once the mixture comes to a simmer, immediately turn down the heat to low. Gnocchi will cook in the milk. Plan to stand at the stove, if this mixture boils over it will be VERY messy!
5. Cook and stir for about 5-7 minutes or until milk has been fully absorbed. When milk has thickened, stir in cheese, until melted. Remove from heat.
6. Stir mushrooms and spinach into gnocchi.
7. Place a lid on top of pan and cover for about 5 minutes. This rest period will allow gnocchi to plump up and absorb any excess milk.