Creamy Mushroom and Spinach Gnocchi
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.
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.