Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 small yellow onion (diced (about 1/4 cup))
  • 1 small red pepper (diced)
  • 8 ounces portobello mushrooms (sliced)
  • 3 ounces baby spinach ((about 2 handfuls))
  • 1 1/2 teaspoons minced garlic
  • 2 cups chicken broth
  • 1 pound packaged gnocchi
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • pepper
  • red pepper flakes
  • 3/4 cups shredded sharp white cheddar

Instruction

  • Heat the butter and olive oil in a large skillet
  • Dice your onions and add them to the heated skillet
  • Saute the onions for about 2-3 minutes until they just start to soften while you slice your pepper
  • Let the pepper cook another 3-4 minutes while you clean and slice your mushrooms
  • Add the mushrooms and let everything cook until it starts to soften and become tender or about 5-8 more minutes
  • Add spinach and garlic and cook for 2-3 minutes until spinach wilts
  • Add broth and bring to a boil
  • Add gnocchi and let boil until tender, about 3 minutes
  • Add cream and seasonings and let simmer another 1-2 minutes until heated through
  • Remove from heat and stir in shredded cheese until melted smooth