Creamy Mushroom and Spinach Gnocchi

On the off chance that you looked into "comfort sustenance" in the word reference, this formula should be the precedent given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce…

This velvety mushroom and spinach gnocchi is an eatery commendable supper made in one dish and prepared in under 30 minutes! White wine and parmesan cheddar make this sauce additional stunning.

I'd state the enchantment occurs here when you add the gnocchi to the skillet and the cream sauce thickens up and transforms into this smooth tastiness. That potato starch does beneficial things. You don't have to mess around with cooking the gnocchi in a different pot of bubbling water. Reward!

This is something I would thoroughly serve organization . It's likewise quick enough to make on a weeknight and doesn't require any extravagant fixings.

I swindled and utilized your standard supermarket pre-stuffed rack stable gnocchi and completely delighted in this dish. I can just envision how stunning this would be with crisp as well as custom made gnocchi!

Also try our recipe VEGAN MUSHROOM STROGANOFF

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

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.

Source : https://bit.ly/2Bv0EPu

Read more our recipe Creamy Whole30 Bacon Garlic Spaghetti Squash