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 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
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
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.
Full instructions recipe visit: www.saltandlavender.com
