Creamy Mushroom and spinach Gnocchi
Course: SidesCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
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!
