Mushroom and spinach gnocchi

Do you know what makes food really good? …

via GIPHY

BUTTER.

Now that we have that out of the way, here’s an easy week night recipe that tastes especially perfect after a long run. It’s full of flavor, and will please almost everyone. And yes, I realize the photo is trash…but this isn’t about the photo, it’s about the food. So grab your fork and buckle up.

Ingredients:

• 2 tbsp butter, divided
• 1/2 medium onion, chopped
• 1 cup of mushrooms, finely sliced
• 1 heaping handful of spinach
• 1/2 cup sliced cherry tomatoes
• 2-3 dashes of Oregano
• 1/2 cup shredded parmesan
• 1 lb uncooked gnocchi (I used standard grocery store pre-packed shelf-stable gnocchi for this)
• Salt and pepper, to taste

Instructions:

• Add 1 tbs of butter to a skillet on medium high heat. Add the onion and saute for about 3 minutes, stirring occasionally.
• Add the oregano and spinach. Continue to cook until the spinach is wilted and then remove from heat, mix in the parmesan, and cherry tomatoes and set aside.
• Add the remaining butter to a skillet on medium high heat. Add the mushrooms and cook until they begin to brown. Don’t stir until the very end – let the mushrooms just soak up all the butter and cook in their own juices for next level deliciousness.
• Meanwhile, prepare the gnocchi (follow instructions on the package – generally you just boil water, add the gnocchi and let cook for about 2-3 minutes or until they float, and then drain!).
• Add the spinach mixture and mushrooms to the gnocchi and sprinkle with a little olive oil and salt and pepper if desired.
• Optional: Sprinkle more parmesan on top and / or add some fresh mozzarella

AND ENJOY your carby, potato dumplings!

Stay sweaty (and then eat carbs)!

XO

Jamie