by Celene Ann
This recipe was a totally game changer for my family. Many of us (well most of us) eat meat, and since I have been trying to lessen the quantity we eat, recipes have been a challenge.
We had been bustling about on a normal weekday. Realizing we were nearing a lunch break, I opened the pantry to grab noodles. Lo and behold--there were none to be found. Just a package of gnocchi. So I rambled through the fridge, grabbing a variety of leftover vegetables from previous meals, and some herbs.
I set to make the alfredo sauce, figuring I could still go for that family classic and just alternate with vegetables and gnocchi.
Let me tell you, it was heavenly. The pillowy bites of the gnocchi, to the warmth and nutty flavors of sauteed vegetables mingling in a cream sauce! Dynamite! We were quite pleased, and added it to our recipe book for further use. Also, it is quite a filling dish thanks to the gnocchi.
Gnocchi Alfredo with Sauteed Mushrooms, Broccoli, and Spinach
1 package of Gnocchi (small or large)
5 button mushrooms
Large handful of Broccoli
3 handfuls of Spinach
3 TBSP of butter
2 gloves of garlic
Salt and Pepper
1 ½ cups of heavy cream
½ grated Parmesean
A handful of chopped Parsley
A dash of garlic powder
Salt and pepper to taste
Take a pot of water and boil it, adding salt to it.
While waiting on the water, clean mushrooms with a damp paper towel and slice them. Wash out your broccoli and dice up to bite size bits. Grab a pan and heat it up on medium adding the pad of butter to it. Chop up the glove of garlic and add it to the butter. Once you can start to smell the garlic add in the mushrooms and Broccoli. Let them marinate in the butter for a good 5 minutes before you add the spinach. Don’t fret about the amount of spinach you will have in your pan. They will start to wilt and wrap around your ingredients, no longer hogging the whole entire pan. Let them sit on low for a good 3 minutes, salt and pepper.
When the water is at a boil, add the Gnocchi and follow directions on the package. The Gnocchi should start bubbling to the surface which is your sign they are cooked. Drain them in the colander and let them chill together.
Take the pot you used to cook the gnocchi and pour in the heavy cream. Let it start to come to a simmer, add in the grated Parmesan, garlic powder, salt and pepper. Let the sauce thicken slightly before adding the parsley.
Once the sauce has married together, dump the gnocchi and vegetables into the mix. Stir until all our coated. Serve immediately topping it with extra Parmesan if you so desire.