This creamy Spinach and Mushroom Gnocchi is super simple and super delicious!
Spinach Mushroom Gnocchi
Course: DinnerCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
40
minutesIngredients
1 tablespoon AOOC Mushroom and Sage Olive Oil ⠀
½ medium onion, chopped⠀
12 ounces portobello mushrooms, chopped⠀
2-3 cloves garlic, minced⠀
1 tsp Basik’s Italian seasoning⠀
1 heaping teaspoon Dijon mustard
⅓ cup dry white wine⠀
1 cup heavy/whipping cream⠀
1 pound uncooked potato gnocchi⠀
1 generous handful baby spinach
½ cup freshly grated parmesan cheese⠀
Salt & pepper, to taste⠀
Fresh parsley, chopped, to taste
Directions
- 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.)
- 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. Garnish with fresh parsley.
- Serve immediately with more parmesan cheese grated over top if desired.⠀
