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Creamy Mushroom and Spinach Gnocchi

June 5

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner created in one-pan and prepared in under half an hour! White wine and parmesan cheese create this sauce additional amazing.

Creamy Mushroom Spinach Gnocchi Recipe

If you looked up comfort food, then this recipe actually should be the case given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce.

I would say the magic occurs here once you insert the gnocchi into the pan along with also the cream sauce thickens up and turns to this velvety deliciousness.

This curry starch does great things. You do not have to mess about with cooking the gnocchi in another pot of boiling water.

This is something I’d totally wonderful. Additionally, it is quick enough to make on a weeknight and does not need any fancy ingredients.

Recipe Notes:

  • This makes 4 pretty sized pieces. If you are feeding additional hungry men and women, I suggest serving this with a salad, garlic bread, or something different.
  • The gnocchi will cook right in the sauce.

Please, if you like this Creamy Mushroom and Spinach Gnocchi recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi

Magdalena
This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner created in one-pan and prepared in under half an hour! White wine and parmesan cheese create this sauce additional amazing.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine American
Servings 4

Ingredients
  

  • 12 oz portobello mushrooms chopped
  • 1 lb uncooked potato gnocchi
  • 1 heaping tsp dijon mustard
  • 1 generous handful baby spinach
  • ⅓ cup dry white wine
  • 3 dashes Italian seasoning
  • ½ cup freshly grated parmesan cheese
  • ½ medium onion chopped
  • 1 cup heavy or whipping cream
  • 2-3 cloves garlic minced
  • salt and pepper to taste
  • 1 tbsp olive oil
  • fresh parsley chopped to taste

Instructions
 

  • Add olive-oil into a skillet on medium-high-heat. Then add the onion and then saute for 5 minutes, stirring periodically. It is ok if it gets lightly browned.
  • Add the garlic, mushrooms and Italian seasoning and continue to cook, stirring occasionally, for another 5 minutes.
  • Stir in the Dijon mustard and white wine. Let it bubble for a few minutes.
  • Then Add the cream and gnocchi. Wait till it begins to bubble , then cover the pan and lower the heat and cook for 3 minutes.
  • Stir in the spinach, cover the pan again and cook for 3 minutes.
  • Stir in the parmesan and season with pepper and salt. Give it a flavor, gnocchi should to be soft. Otherwise, continue to cook for a couple of minutes.
  • Serve immediately with more parmesan cheese grated on top if desired.

Maybe You Like This Recipes:

Vegan Spaghetti with Chickpeas
Peanut Sauce Sweet Potato Noodles (30 Minute)
Creamy Garlic Tuscan Shrimp Skillet
Sticky Asian Chicken Thighs and Spicy Green Beans
Lemony Orzo Chickpea Soup
Best of Cauliflower Parmesan
Banana Egg Oat Pancakes
Mama’s Chickpeas in Sofrito with Arroz con Gandules

Filed Under: Healthy Recipes, Vegan Recipes

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