This velvety mushroom and spinach gnocchi is an eatery commendable supper made in one dish and prepared in under 30 minutes! White wine and parmesan cheddar make this sauce additional stunning.
This is something I would thoroughly serve organization . It's likewise quick enough to make on a weeknight and doesn't require any extravagant fixings.
I swindled and utilized your standard supermarket pre-stuffed rack stable gnocchi and completely delighted in this dish. I can just envision how stunning this would be with crisp as well as custom made gnocchi!
Also try our recipe VEGAN MUSHROOM STROGANOFF
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!
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.
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