Spinach with Mushroom & Gnocchi Frittata Recipe

I do like meat recipes, but from time to time I like a dish where meat is not the protagonist.  This a very simple recipe that you will surely love, even the most carnivorous. It may seem a long time to prepare something as simple as a frittata but this warming dinner is definitely worth the wait.

The frittata is a kind of omelette cooked in the oven, with the advantage that you don't have to turn it and that it doesn't stain the cooker very much. While it is cooking, you can prepare a salad and in little more than half an hour, you have a complete meal for these lazy post-Christmas evenings.

Prep Time: Less than 30 mins
Cook Time: 30 minutes to an hour
Serves: 4

large knob of butter
1 large onion, thinly sliced
200g chestnut mushrooms, quartered
200g baby spinach leaves
450g packet fresh gnocchi
2 tsp sweet smoked paprika
6 large free-range eggs
salt and freshly ground black pepper

1. In a large lidded oven-proof frying pan, heat the butter over medium-high heat.  Gently fruçy the onion along with a pinch of salt for 5 minutes, or until just starting to colour.

2- Add the chestnut mushrooms and fry for 5 minutes until softened.  Add the baby spinach, in batches, and cook for 4-5 minutes until wilted.

3. Meanwhile, mix the gnocchi with the paprika until well coated.  In a bowl, beat the eggs with some salt and pepper.

4. Turn the heat down to medium-low heat.  Stir the gnocchi gently into the spinach mixture and pour over the eggs.  Cover with the lid and cook for 10-15 minutes until the frittata is set at the edges, but still soft in the middle.  Preheat the grill to 200ºC

5. Put the pan under the grill for 4-5 minutes, or until the frittata is golden and just set.

6. Slide onto a cutting board and leave to stand for 5 minutes before cutting into wedges.  Serve with a green salad.