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.

• Prep Time 10 minutes

•  Cook Time 20 minutes

•  Total Time 30 minutes

• Servings 4

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

• 1 cup 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

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. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

Recipe Notes

• This makes 4 reasonably sized portions. If you’re feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else.
• The gnocchi will cook right in the sauce.