Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi

from saltandlavender.com
30 min
4 servings

This 30-minute creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan! White wine and parmesan cheese make the sauce extra amazing.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 12 ounces cremini mushrooms (sliced)
  • 2-3 cloves garlic (minced)
  • 1/4 teaspoon Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper (to taste)
  • Fresh parsley (chopped, to taste)

Directions

  1. 1

    Add the olive oil to a skillet over medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it lightly browns.

  2. 2

    Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.

  3. 3

    Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.

  4. 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. 5

    Stir in the spinach, cover the pan again, and cook for 3 minutes.

  6. 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.