While doing some Christmas Shopping, we stumbled upon a great price on some Black Truffle Gnocchi in an unlikely store (one aisle over from pajama pants, to give you an idea of our chance encounter). We haven’t yet gotten around to it, but given how tasty the Gnocchi was, we plan to try to make our own in the near future! That said, gnocchi in hand, we decided to start building our other flavours…and the first building block was ground pork (since pigs are known to find truffles, and we have a sick sense of humor). From there, we added some mushrooms and spinach before creating a creamy Parmesan sauce to coat everything and finish our dish off!
Time: 35 Minutes
- Black Truffle Gnocchi
- Ground Pork
- Cremini Mushrooms
- 1 Tablespoon of Butter
- 2 Tablespoons of All Purpose Flour
- 1/2 Cup of Milk
- Parmesan Cheese
- Begin to heat a pot of water so it comes to a boil when you’re ready for it.
- Dice your onions. Then, melt your butter in a pan, and add your onions. Cook for a few minutes until they turn opaque.
- Add your ground pork to your pan, and mix with your onions. Cook to brown and to allow the excess liquids to evaporate.
- Add your Gnocchi to your boiling water, and cook until soft. Then, drain your water.
- As your pork cooks, and your gnocchi boils, slice your mushrooms. Then, when your pork is ready, add your mushrooms to the pan, and add in a copious helping of spinach. Stir to combine, and cook until your mushrooms soften, and your spinach wilts.
- When your spinach and mushrooms are ready, sprinkle in your flour, and stir to combine.
- Pour in your milk and parmesan cheese, and stir to combine. Allow your sauce to thicken.
- Plate, devour, and enjoy!