Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) cremini mushrooms, sliced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 4 cups (950ml) vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 package (16 oz / 450g) potato gnocchi
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 tsp (5ml) lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter and olive oil over medium-high heat in a large pot. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3–4 minutes until mahogany brown. Stir in the onions and cook until translucent, then add the garlic and thyme, stirring for 1 minute until fragrant.
  2. Pour in the broth and bring the mixture to a gentle boil. Reduce heat to medium-low and stir in the heavy cream and Parmesan cheese. Whisk until the cheese is completely melted and the broth is opaque and silky.
  3. Gently stir in the gnocchi. Simmer for 3–5 minutes, stirring occasionally, until the gnocchi float to the surface and are tender. Fold in the spinach until just wilted, then stir in the lemon juice and parsley. Season with salt and pepper to taste.