It’s winter and there’s plenty of interesting dishes to make with local food. Mushroom and Greens with Gnocchi is a great dish for the winter. Top gnocchi with mushrooms and your favorite greens, spinach or Swiss chard.
I used Swiss chard, but spinach is more tender and easier to find this time of year.
Gnocchi is dumplings made from potatoes. They are easy to make but if you decide to buy them like I did, no one is judging. I’m putting it on my to do list. I wanted this sauce, that I found in an old Edible Capital District magazine. The magazines are too gorgeous to toss out, so I have an ever-growing pile of them. The spinach mushroom sauce, that isn’t really a sauce, is delicious. I used Swiss chard in place of spinach, but I think spinach would be just as good if not better than chard. Of course, the mushrooms are from Bobby of Mariaville Mushroom Men. The recipe calls for shiitake and cremini but honestly, I just ask Bobby and he recommends mushrooms for the dish. For this dish, I used oyster and cinnamon cap.
In some oil, sauté onions, mushrooms, spinach or other green, garlic and nutmeg. Serve over the gnocchi. That’s it.
- ½ pound of fresh mushrooms (e.g shiitake and cremini)
- 3 Tablespoons olive oil
- 1 large yellow onion, sliced into crescents
- ½ pound of greens (spinach or chard) washed
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Lightly chop mushrooms.
- Coat the bottom of skillet with olive oil on medium heat. Add onion, turn heat to low, cover and simmer for 15 minutes, stirring occasionally.
- Add mushrooms and cook for 10 more minutes.
- Add spinach, garlic and nutmeg to skillet. Saute for 2 more minutes.