Made with store-bought gnocchi, this gourmet vegetarian main dish is easy to whip up any night of the week.
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | prepared gnocchi |
| 2 Tbsp | olive oil |
| 2 Tbsp | unsalted butter |
| ¾ lb | sliced cremini mushrooms |
| 3 | shallots, sliced |
| ½ cup | dry white wine |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 5 oz | baby spinach |
| ¼ cup | crumbled feta cheese |
| 2 Tbsp | finely chopped fresh chives |
Directions
Prepare gnocchi according to package directions; drain well.
Meanwhile, heat oil and butter in large skillet set over medium-high heat; cook mushrooms and shallots for 5 to 8 minutes or slightly browned. Stir in wine and Roasted Garlic Base.
Stir in spinach. Cook for about 1 minute or until it slightly wilted. Add gnocchi, tossing until well coated. Remove from pan; toss with feta and chives.
Tips:
• Substitute chopped kale or Swiss chard for spinach.
• Substitute goat cheese for feta cheese.