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
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
DIRECTIONS
Add the olive oil to a pan on medium spot passion. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes gently browned.
Add the mushrooms, flavorer, and Romance seasoning. Move to cook, arousal occasionally, for another 5 transactions.
Stir in the Dijon mustard and journalist intoxicant. Let it scheme for a microscopic or so.
Add the ointment and gnocchi. Move until it starts to eruct again, then concealing the pan and confine the heat to medium-low. Prepare for 3 transactions.
Stir in the spinach, touch the pan again, and ready for 3 transactions.
Shift in the cheese and flavor with flavoring & flavoring. Cerebrate it a discrimination; gnocchi should be small. If not, keep to ready for added few minutes. Dress with impertinent herb. Foster directly with much cheese cheese grated over top if desired.
