Gnocchi with Spinach–Ricotta Sauce & Browned Mushrooms

Clean the mushrooms and slice them thinly.

Heat a wide pan over medium-high heat.

Add the sliced mushrooms to the hot pan and cook until the water evaporates.

Add a generous knob of butter to the pan and let the mushrooms brown properly, stirring occasionally, for another 5-8 minutes.

Season the mushrooms with salt and a bit of black pepper if you like. Remove from the pan and set aside.

In a pot, cook the frozen spinach over medium heat until it's fully thawed and hot, stirring occasionally to prevent sticking.

Add the ricotta to the hot spinach and mix until the sauce becomes creamy and well combined.

Remove the pot from the heat and season the sauce generously with salt, black pepper, and freshly grated nutmeg.

Stir most of the browned mushrooms into the spinach–ricotta sauce, reserving a few for topping if desired.

In a separate pan, melt a good knob of butter over medium heat.

Add the gnocchi to the pan and cook, stirring or tossing occasionally, until they are hot through and crispy on the outside, about 8-10 minutes.

Plate the crispy gnocchi and generously spoon the creamy spinach–ricotta sauce over the top.

Finish with the extra browned mushrooms you saved and a sprinkle of optional, finely grated Parmesan.

Serve immediately and enjoy while it's hot and fresh!