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.

If you looked up “comfort food” in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg. It’s not like I post things on this blog that I don’t recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.

It’s also fast enough to make on a weeknight and doesn’t require any fancy ingredients. I cheated and used your standard grocery store pre-packed shelf-stable gnocchi and thoroughly enjoyed this dish.

Creamy Mushroom and Spinach Gnocchi Recipe
Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.



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.

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. 

Recipe Adapted : Creamy Mushroom and Spinach Gnocchi @ saltandlavender