Creamy Mushroom and Spinach Gnocchi
I absolutely love this dish!! I have made it a few times and I’m hooked. I was just going to make this and totally forgot the cheese.
Ingredients
- 3 dashes Italian seasoning
- 1/3 cup dry white wine
- 1 pound uncooked potato gnocchi
- 1 generous handful baby spinach
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- 1 cup heavy/whipping cream
- 2-3 cloves garlic minced
- 12 ounces portobello mushrooms chopped
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 heaping teaspoon Dijon mustard
- 1/2 cup freshly grated parmesan cheese
Instructions
First Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
Then Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
Stir in the spinach, cover the pan again, and cook for 3 minutes.
Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.
Happy Cooking TimeJ