Creamy Mushroom and Spinach Gnocchi Recipe
Creamy Mushroom and Spinach Gnocchi Recipe
Creamy Mushroom and Spinach Gnocchi Recipe |
This
thick mushroom and spinach gnocchi is a decent restaurant dinner made in one
pan and ready in less than 30 minutes! White wine and parmesan cheese make this
sauce extraordinary.
Prep
Time:
10 Minutes
Cook
Time:
20 Minutes
Total
Time:
30 Minutes
Ingredient
- 12 ounces of cut portobello mushrooms
- 1 generous little spinach
- 1 teaspoon of Dijon mustard
- Fresh chopped parsley, to taste
- 1 tablespoon of olive oil
- 1/2 chopped onion
- 2-3 cloves of minced garlic
- 3 lines of Italian seasoning
- 1/3 cup dry white wine
- 1 cup whipped / heavy cream
- 1 pound of raw potato gnocchi
- 1/2 cup of freshly shredded Parmesan cheese
- Salt & pepper to taste
Instructions
- Add olive oil to the pan over medium heat. Add onions and saute for 5 minutes, stirring occasionally. It's fine if it becomes brownish.
- Add mushrooms, garlic, and Italian seasonings. Continue cooking, stirring occasionally, for another 5 minutes.
- Stir in Dijon mustard and white wine. Let it bubble for a minute or so.
- Add cream and gnocchi. Wait until it begins to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
- Stir the spinach, cover the pan again, and cook for 3 minutes.
- Stir in parmesan and season with salt & pepper. Give a taste; Gnocchi must be soft. If not, continue cooking for a few minutes. Garnish with fresh parsley. Serve immediately with more grated parmesan cheese on top if desired.
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