Mushroom Spinach Gnocchi with Boursin Sauce

Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Once the water has reached a rolling boil, cook the gnocchi in it until they rise to the surface, typically within 2-4 minutes.

Simultaneously, melt butter in a heavy saucepan over medium-high heat. Add sliced mushrooms and cook until they become tender, approximately 3 minutes. Introduce garlic into the mixture and continue to cook until it emits a fragrant aroma, roughly 30 seconds. Decrease the heat and pour in cream.

Extract 3/4 cup of cooking water from the pot and reserve it for later use. Position spinach leaves at the bottom of a strainer and allow the cooked gnocchi to drain over them, causing it to wilt.

Mix cheese into the saucepan and combine it with the reserved cooking water; continue stirring until the cheese is fully incorporated. Add the cooked gnocchi and wilted spinach to the saucepan, stirring until everything is well combined. Serve hot.