Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.