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Creamy Mushroom and Spinach Gnocchi



Creamy Mushroom and Spinach Gnocchi , .


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


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!

Total Time: 30 Minutes, Servings: 4 Servings

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 :
  • 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.
  • Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  • Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  • 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.
  • Stir in the spinach, cover the pan again, and cook for 3 minutes.
  • 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.



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Comment 5566 / Based On 5566 Total User

Rated 4.8 / Based On 5566 Customer Reviews
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!