Carhartt Family Wines

Roasted Gnocchi with Mushrooms and Spinach

Pairs well with 2019 Mourvedre

Yield: 4
Prep Time: 10
Cook Time: 30
Total Time: 40


  • 1 ½ pounds mushrooms (can mix several types), cut into 1-inch pieces
  • 14-18 oz. fresh gnocchi (can use dry, but fresh tastes better!)
  • 8 tablespoons olive oil, divided
  • 4 green onions, sliced into 1-inch pieces
  • 1 large shallot, peeled and sliced thinly
  • Salt and pepper
  • 5 cups (about 5 oz.) baby spinach
  • 2 tablespoons Dijon mustard
  • 2 tablespoons horseradish
  • 1 teaspoon honey
  • 2 tablespoons unsalted butter

  1. Heat oven to 425 degrees.
  2. On a large, shallow baking pan, toss together the gnocchi, mushrooms, green onions and shallot with 6 tablespoons of olive oil. Season with salt and pepper and shake pan until contents are evenly distributed.
  3. Roast without stirring until the vegetables are golden and crisp, about 25 minutes.
  4. Add the spinach and remaining oil, a little more salt and pepper, and stir to mix.
  5. Re-spread it all into an even layer, return the pan to the oven, and roast until the spinach is tender about 5-7 minutes.
  6. When the second roasting is underway, stir together the mustard, horseradish, and honey in a small bowl until well mixed, and add a little more salt and pepper.
  7. Add the butter and ½ of the sauce to the pan of warm gnocchi and stir all ingredients until glazy. Serve the remaining sauce on the side.


Delicious alongside roast meat (optional), a green salad, and 2019 Mourvedre. Harmony!