Mushroom Gnocchi with Spinach and Thyme – a creamy, comforting dish that you can easily prepare on your camping stove. Cooked with just a few ingredients and in a short amount of time, this creamy gnocchi and mushroom pan tastes like true comfort food.
Ingredients for the Gnocchi and Mushroom Pan with Baby Spinach
Ingredients:
• 500 g gnocchi (from the refrigerated section or vacuum-packed)
• 200 g brown mushrooms or mixed mushrooms
• 100 g fresh baby spinach
• 1 small onion
• 1 clove garlic
• 200 ml cream or cooking cream
• 50 g Parmesan cheese
• 1 tsp thyme (fresh or dried)
• Salt & pepper
• A little oil for frying
• Optional: toasted pine nuts for garnish
Preparation of the Creamy Gnocchi and Mushroom Pan
Preparation:
1. Finely chop the onion and garlic. Clean the mushrooms and slice them.
2. In a large pan with a high-performance burner, heat a little oil and fry the gnocchi for 4–5 minutes until lightly golden brown. Remove and set aside.
3. In the same pan, sauté the onion and garlic.
4. Add the brown mushrooms and fry vigorously until lightly browned.
5. Deglaze with cream, add thyme, and let it reduce briefly.
6. Add gnocchi and baby spinach to the sauce, mix well, and let it simmer over low heat for 2–3 minutes until the spinach wilts.
7. Season with salt, pepper, and freshly grated Parmesan.
8. Serve hot directly from the pan and sprinkle with toasted pine nuts, if desired.
Tips for the Mushroom Pan
Tip:
• Instead of Parmesan, Pecorino or a strong mountain cheese also tastes excellent.
• You can combine different types of mushrooms to add more depth of flavor to the mushroom pan.
• Using fresh baby spinach provides a particularly tender texture and a mild taste that harmonizes perfectly with the creamy sauce.
