Creamy Mushroom and spinach Gnocchi

Name: Creamy Mushroom and spinach Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound uncooked potato gnocchi; 12 ounces Portobello mushrooms, chopped; 1 generous handful baby spinach; 1 heaping teaspoon Dijon mustard; 1/3 cup dry white wine; 1 cup heavy/whipping cream; 1/2 cup freshly grated parmesan cheese; 1/2 medium onion, chopped; 2-3 cloves garlic, minced; 3 dashes Italian seasoning; 1 tablespoon olive oil; Salt & pepper to taste; Fresh parsley chopped, to taste

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Creamy Mushroom and spinach Gnocchi

Recipe by GenevaWatsonCourse: SidesCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 pound uncooked potato gnocchi
12 ounces Portobello mushrooms, chopped
1 generous handful baby spinach

1 heaping teaspoon Dijon mustard
1/3 cup dry white wine
1 cup heavy/whipping cream

1/2 cup freshly grated parmesan cheese
1/2 medium onion, chopped
2-3 cloves garlic, minced

3 dashes Italian seasoning
1 tablespoon olive oil
Salt & pepper to taste

Fresh parsley chopped, to taste

Directions

Heat olive oil to a skillet on medium high heat. Add onion and sauté for 5 minutes; stirring occasionally.

Add mushrooms, garlic, and Italian seasoning. Continue to cook for another 5 minutes; stirring occasionally.
Stir in Dijon mustard and white wine. Let it bubble for a minute or so.
Add cream and gnocchi. Allow to bubble again. Cover with a lid, reduce heat to medium-low and cook for 3 minutes.

Stir in spinach, cover, and continue to cook for 3 minutes.
Stir in parmesan and season with salt & pepper. Season with salt, if need. Garnish with fresh parsley. Add more parmesan cheese grated over top, if desired.
Serve immediately!