Spelt Gnocchi
My grandmother’s recipe comes from our home province of Alto Adige. Depending on what’s local and seasonally available, each Italian region has slight differences. Some prepare gnocchi with cooked win...
During the colder months, my family enjoyed the remaining chanterelle and bolete mushrooms that had been foraged and dried the previous summer. These forest treasures strengthen immunity. Due to their high protein content, mushrooms lend a richness to any dish.
Ingredients
- ½ pound fresh mushrooms: shiitake and cremini
- 1 large yellow onion, sliced into crescents
- 3 tablespoons olive oil
- ½ pound spinach, washed (chard is a good substitute)
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and black pepper to taste
Instructions
Brush excess dirt off of mushrooms and chop lightly. Do not wash mushrooms.
Coat the bottom of a skillet with olive oil and heat over a medium flame. Add onions, turn heat to low, cover and simmer for 15 minutes, stirring occasionally.
Add mushrooms and cook for 10 more minutes.
Add spinach to the skillet and season with salt and pepper. Sauté for 2 more minutes.
Place the cooked gnocchi on plates and spoon sauce over them. Serve and savor winter’s local delights.
*Related Recipe: Spelt Gnocchi
Suggested wine pairings: Purple Haze from the Neshobe River Winery, Brandon, Vermont, or Cabernet Franc from Shelburne Vineyard, Shelburne, Vermont.
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