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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.
CREAMY MUSHROOM AND SPINACH GNOCCHI CREAMY MUSHROOM AND SPINACH GNOCCHI Reviewed by almas jana on December 14, 2017 Rating: 5

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