Gnocchi Mushroom Florentine

Preheat the oven to 400°F. Place a large pot of salted water on to boil for the gnocchi. Thinly slice the cremini mushrooms. Mince the garlic. Peel and mince the shallot. Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, about 3 to 4 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and a pinch of salt and cook until browned in places, about 4 to 5 minutes. Add the minced garlic, minced shallot, and a pinch of salt and pepper and cook until softened, about 3 to 4 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 4 minutes. Reserve 1 cup of the cooking water and drain the gnocchi. Add the butter to the skillet with the mushrooms, increase the heat to high, and add the cooked gnocchi. Cook, stirring occasionally, until browned in places, about 3 to 5 minutes.

Add the sherry wine to the skillet with the gnocchi and cook for 1 minute. Add the reserved cooking water and bouillon cube. Stir well, bring to a boil, and cook until slightly thickened, about 2 to 3 minutes. Add the baby spinach to the skillet and cook until wilted, about 2 to 3 minutes.

Divide the gnocchi mushroom florentine between large, shallow bowls and top with toasted walnuts. Buon appetito!