Slovenian Idrija Žlikrofi-Inspired Potato Dumpling Skillet

Ingredients

• 1 package potato gnocchi
• 8 oz mushrooms, sliced
• 1 cup spinach
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh chives
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Bring a large pot of well-salted water to a boil for the gnocchi, but do not cook them yet.
2. Heat half the oil or butter in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes so they brown rather than sweat.
3. Stir and cook for 6 to 8 minutes more, until they have given up their liquid and the pan is dry again. Season with salt and pepper and lift them onto a plate.
4. Add the remaining fat and the onion to the pan and cook for 4 minutes until soft, then the garlic for 30 seconds.
5. Drop the gnocchi into the boiling water and cook for 2 to 3 minutes, until they float to the surface. Lift them out with a slotted spoon the moment they rise; left longer they go waterlogged and collapse.
6. Reserve half a cup of the cooking water, then add the gnocchi straight to the skillet with the onions and raise the heat.
7. Fry the gnocchi for 3 to 4 minutes, tossing occasionally, until golden and lightly crisped on some sides.
8. Return the mushrooms, add the spinach and a splash of the reserved water, and toss for 1 to 2 minutes until the spinach wilts and a light sauce coats everything. Finish with the chives, fresh herbs, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.