Mushroom, Spinach, and Gnocchi Frittata
Mushroom, Spinach, and Gnocchi Frittata

Ingredients

Method

  • Large knob of butter
  • 1 thinly sliced onion
  • 200g chestnut mushrooms, quartered
  • 200g baby spinach
  • 450g pack of fresh gnocchi
  • 2 tsp sweet paprika
  • 6 eggs
  • Salt and pepper
  • Melt the butter in a large lidded frying pan, then gently fry the onion with a pinch of salt for 5 mins. Add the mushrooms, fry for 5 mins, then add the spinach to wilt. Meanwhile, mix the gnocchi with the paprika and beat the eggs with salt and pepper in a jug.
  • Turn the heat down to low, and stir the gnocchi into the mushroom mix. Pour over the eggs, cover with a lid and cook for 15 minutes until set at the edges but soft in the middle. Preheat the grill, pop the pan under the grill, and cook for 5 minutes until golden. Cut into wedges and serve with salad.
20 mins
4 serving
This recipe pairs perfectly with the Adelina Rosé 2019 from Adelaide Hills, Australia.

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