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Gnocchi with Fennel, Spinach and Mushrooms
Ingredients
- 1 pound uncooked potato gnocchi (homemade or store-bought)
- 1–2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced length wise (about 2 cups or 8 ounces)
- 1 medium shallot, about 1/2 cup, chopped
- 3/4 pound mushrooms, sliced (a variety is nice here)
- 2 tablespoons butter
- 3 ounces spinach, julienne sliced
- splash of wine or drizzle of white balsamic vinegar
- 3–5 ounces goat cheese
- 1/2–3/4 teaspoon salt (adjust to your taste)
- pepper to taste
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