Almond Gnocchi Salad with Mushrooms and Spinach
It may be fall, but it still feels like salad weather to me. Here's a warm salad recipe I've been working on that is hearty enough to eat for dinner and light enough to bridge the gap of still-warm weather between summer and fall. I love that it's plant-based, quick & easy -- and a tasty way to get in a lot of those leafy greens!
Thank you to registered dietitian, Amy Gorin for featuring this salad in her recent blog post on what to serve with pumpkin soup!
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Almond Gnocchi Salad with Mushrooms and Spinach
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
It may be fall but it still feels like salad 🥗 weather to me. Here's a warm salad recipe I've been working on that is hearty enough to eat for dinner and light enough to bridge the gap of still-warm weather between summer and fall. I love that it's plant-based, quick & easy -- and a tasty way to get in lot of those leafy greens! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).
Ingredients
- 1 tbsp olive oil
- 16 oz. sliced baby bella mushrooms
- 3 shallots (sliced)
- 2 tsp chopped fresh rosemary
- 2 tsp sage
- 2 tsp chives
- 3 tbsp butter
- 12 oz frozen almond flour gnocchi (cooked and drained)
- 10 oz baby spinach
- Shredded parmesan (to taste)
- salt and pepper (to taste)
Instructions
- Place half of the washed, dried spinach in a large bowl and set aside.
- In large non-stick skillet*, heat 2 tablespoons of butter over medium-high heat. Add mushrooms, shallots, rosemary and sage and sauté until lightly browned (about 12 minutes). Transfer mixture on top of spinach and toss, then set aside.
- In the same skillet, add the remaining spinach and sauté until soft. Transfer onto mushroom mixture in bowl and set aside.
- Add 2 tablespoons of butter to the same skillet and melt over medium-high heat. Add gnocchi. Sauté, moving around the skillet until heated through and crispy on the outside, (usually about 8-10 minutes).
- Season with salt and pepper to taste. Add the gnocchi to the large bowl and toss entire mixture until combined and spinach is wilted.
- Garnish with parmesan and chives and serve warm.
Nutrition Facts
Calories
674Fat
57Sat. Fat
10Carbs
29Fiber
12Net carbs
17Sugar
7Protein
26Sodium
302Cholesterol
28
