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Mushroom Florentine Gnocchi

MaryAnn Dwyer
  • 45 minutes
  • Serves 6

INGREDIENTS

2

16- oz. packages potato gnocchi (I use DeLallo's Potato Gnocchi)

10 oz

baby spinach leaves

6 oz

pancetta (diced)

8 oz

baby bella mushrooms (sliced)

3 cloves

garlic (minced)

4 tbsp

unsalted butter

4 tbsp

all-purpose flour

3 cups

milk

1/2 tsp

salt

1/2 tsp

freshly ground black pepper

1/8 tsp

nutmeg

1/2 cup

grated parmesan cheese (divided)

4 oz

fresh mozzarella (cut into large cubes)