Spinach, Mushroom and Feta Gnocchi

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

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

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

1

Prepare gnocchi according to package directions; drain well.
2

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.
3

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.

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