Instructions
Follow the steps and taste along the way.
Cook the gnocchi
Bring 1.5 l of water to a boil in a pot, add 10 g of salt, and add the gnocchi. Cook according to the package instructions, usually 2–3 minutes, until they float to the surface. Drain and let them drain thoroughly.
Brown the mushrooms
Slice the mushrooms. Heat a large pan over medium-high heat, add 15 ml of olive oil, and spread the mushrooms out in a single layer. Cook for 5–6 minutes, stirring occasionally, until browned and their liquid has evaporated. Transfer them to a plate.
Crisp the gnocchi with sage
Finely chop the shallot, mince the garlic, and tear the sage leaves. Add the remaining 10 ml of oil to the same pan and cook the shallot and sage for 1 minute. Add the garlic and drained gnocchi. Cook for 4–5 minutes, turning them occasionally so they develop crispy golden patches.
Return the mushrooms and add the spinach
Return the browned mushrooms to the pan and add the baby spinach, 1 g of salt, and the black pepper. Stir for about 1 minute, just until the spinach wilts but retains its bright green color.
Finish with lemon and Parmesan
Remove the pan from the heat. Zest half the lemon and squeeze out 15 ml of juice. Stir them into the gnocchi, taste, and adjust the seasoning with salt from the measured amount as needed. Divide among plates and sprinkle with finely grated Parmesan.
