Name: Parmesan-Chili Butter Gnocchi with Basil & Mushroom-Spinach Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 small pkg fresh basil; 170 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; 0.45 kg white mushrooms; black pepper; butter, unsalted; chili-garlic sauce; mayonnaise; rice vinegar; salt

Parmesan-Chili Butter Gnocchi with Basil & Mushroom-Spinach SaladParmesan-Chili Butter Gnocchi with Basil & Mushroom-Spinach Salad — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 small pkg fresh basil

170 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

0.45 kg white mushrooms

black pepper

butter, unsalted

chili-garlic sauce

mayonnaise

rice vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place half in a large bowl along with mayo, vinegar, water, salt, and pepper. Whisk to combine the dressing. (Reserve remaining basil for serving.)

Thinly slice mushrooms. Add to the bowl with the dressing and set aside.

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

While the water heats up, finely grate Parmesan. Set aside.

Once the water in the pot is boiling, add gnocchi and salt. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes. Drain in a colander and set aside.

Meanwhile, preheat another large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add chili-garlic sauce and cook, stirring constantly, until fragrant, about 1 minute.

Add drained gnocchi and Parmesan to the pot with the chili butter. Continue to cook, stirring often, until cheese is melted and gnocchi are coated in sauce, 1-2 minutes more. Remove from heat.

Add spinach to the bowl with the dressing and toss to combine the salad.

To serve, divide gnocchi and salad between plates or bowls. Top gnocchi with reserved basil and enjoy!

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