Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 12 ounces portobello mushrooms, chopped
  • 2-3 cloves garlic, minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • ⅓ cup dry white wine
  • 8 ounces 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
Instructions
  1. 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.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. 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.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the parmesan and season with salt & pepper. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.