Cauliflower Gnocchi in Asiago Mushroom and Spinach Sauce

Cauliflower Gnocchi in Asiago Mushroom and Spinach Sauce

Homemade cauliflower gnocchi in a creamy asiago mushroom and spinach sauce!

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ingredients

• 1 pound cauliflower gnocchi (or regular gnocchi)
• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces button (or cremini) mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/2 cup vegetable broth or chicken broth
• 1/2 cup cream
• 1/2 cup asiago cheese, grated
• salt and pepper to taste
• 6 ounces baby spinach

directions

1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids, it’s absorbed and they start to caramelize, about 15-20 minutes.
2. Add the garlic and thyme and cook for a minute.
3. Add the broth and deglaze the pan.
4. Add the cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and cooking until it melts.
5. Season with salt and pepper to taste before adding the spinach and letting it wilt.
6. While the mushroom sauce is cooking: Bring a large pot of water to a boil, add the gnocchi and cook until it floats before setting aside.
7. Toss the gnocchi in the mushroom and enjoy , optionally topped with asiago cheese!

Nutrition Facts: Calories 461, Fat 22g (Saturated 13g, Trans 0), Cholesterol 65mg, Sodium 255mg, Carbs 92g (Fiber 5g, Sugars 5g), Protein 23g

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