Try something new for dinner with our gnocchi recipe featuring mushrooms and spinach. Browned butter elevates this umami-rich dish.
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3 tablespoons pine nuts
1/2 cup Land O Lakes® Butter
12 ounces variety of mushrooms, sliced
1 (16-ounce) package potato gnocchi
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounces spinach, roughly chopped
1 tablespoon freshly squeezed lemon juice
Spread pine nuts in single layer in 12-inch skillet. Cook over medium-low heat, stirring frequently, 5-7 minutes or until fragrant and golden brown. Immediately transfer to plate.
Melt butter in same 12-inch skillet over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into small bowl, scraping bottom of pan to get all the brown bits.
Pour half of butter back into 12-inch skillet, making sure brown bits remain in bowl. Heat pan to medium; add mushrooms. Sauté, stirring frequently, 10-15 minutes or until golden brown.
Meanwhile, cook gnocchi according to package directions.
Add garlic to mushrooms; cook, stirring often, about 1 minute or until fragrant. Stir in salt and pepper. Reduce heat to low. Stir in spinach; cook until just wilted.
Stir cooked gnocchi into mushroom mixture. Add remaining browned butter including butter bits and lemon juice; stir. Top with toasted pine nuts. Serve immediately.
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