Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

Course Entree

Cuisine American

Keyword mushroom gnocchi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Salt & Lavender

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.
2. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
3. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
4. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.