CREAMY MUSHROOM AND SPINACH GNOCCHI

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extra amazing.

Ingredients

1 tablespoon olive oil

1/2 medium onion, chopped

12 ounces portobello mushrooms, chopped

2-3 cloves garlic, minced

3 dashes Italian seasoning

1 heaping teaspoon Dijon mustard

1/3 cup dry white wine

8 ounces heavy/whipping cream

1 pound uncooked potato gnocchi

1 generous handful baby spinach

1/2 cup freshly grated parmesan cheese

Salt & pepper, to taste

Fresh parsley, chopped, to taste

Instructions

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.