Mushroom Gnocchi with Spinach and Parmesan Cheese

For the mushroom gnocchi with spinach and parmesan, cook the gnocchi in salted water according to the package instructions, strain and toss in a little butter, adding more salt if needed.

Finely chop the onion and garlic cloves and sauté in oil. Add the sliced mushrooms and sauté for a few minutes. Pour in the whipping cream and milk and bring to the boil briefly, stir in the defrosted spinach and grated Parmesan.

Turn off the heat and remove the pot from the stove. Season with salt, pepper and nutmeg, sprinkle with a little Parmesan and serve the mushroom gnochhi with spinach and Parmesan.

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