Ingredients
6 ounces Baby Bella mushrooms
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
2 garlic cloves, smashed
3 cups packed baby spinach (3 ounces)
1/2 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 pound dried gnocchi (preferably Bellino)
1/2 cup grated parmesan
Preparation
Simmer mushrooms with cream, red-pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water, 3-4 minutes. Drain.
Add gnocchi to sauce with cheese. Stir. Top with cheese.
