Creamy Mushroom and Spinach Gnocchi
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.
If you looked up “comfort food” in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg. It’s not like I post things on this blog that I don’t recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.
It was all I could do to stop myself from eating a regrettable amount of this before I even took photos. Luckily my “hey, you’re full, stop shoveling it down your gob already!” warning kicked in while I was taking the photos, so I was able to pack the rest for work lunches. I can confirm that this dish reheats well (some creamy dishes really don’t). Just another perk really.
Creamy Mushroom and Spinach Gnocchi
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
If you looked up “comfort food” in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg. It’s not like I post things on this blog that I don’t recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.
It was all I could do to stop myself from eating a regrettable amount of this before I even took photos. Luckily my “hey, you’re full, stop shoveling it down your gob already!” warning kicked in while I was taking the photos, so I was able to pack the rest for work lunches. I can confirm that this dish reheats well (some creamy dishes really don’t). Just another perk really.
Creamy Mushroom and Spinach Gnocchi
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.
Read Here for Full Recipes>>www.saltandlavender.com/creamy-mushroom-spinach-gnocchi/
0 Response to "Creamy Mushroom and Spinach Gnocchi"
Posting Komentar