Almond Gnocchi Salad with Mushrooms and Spinach

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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!

If you found this recipe enjoyable, would you mind giving it a rating and leaving a comment? Your feedback helps others discover my recipes and articles. Thanks a bunch!

Almond Gnocchi Salad with Mushrooms and Spinach

Almond Gnocchi Salad with Mushrooms and Spinach
Yield: 4
Author: Malina Malkani
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

  1. Place half of the washed, dried spinach in a large bowl and set aside.
  2. 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.
  3. In the same skillet, add the remaining spinach and sauté until soft. Transfer onto mushroom mixture in bowl and set aside.
  4. 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).
  5. Season with salt and pepper to taste. Add the gnocchi to the large bowl and toss entire mixture until combined and spinach is wilted.
  6. Garnish with parmesan and chives and serve warm.

Nutrition Facts

Calories

674

Fat

57

Sat. Fat

10

Carbs

29

Fiber

12

Net carbs

17

Sugar

7

Protein

26

Sodium

302

Cholesterol

28
Almond mushroom gnocchi salad, Vegetarian
Lunch, Dinner

Products in this Recipe

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