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Creamy Mushroom Spinach Gnocchi

Rich creamy sauce makes this a great main dish or side.
Course Main Course, Side Dish

Equipment

  • Dutch Oven

Ingredients
  

  • 1 tbsp olive oil
  • ½ medium onion chopped
  • 12 oz Bella mushrooms chopped
  • 2-3 cloves minced garlic
  • 3 dashes Italian seasoning
  • 1 heaping tsp Dijon mustard
  • cup white cooking wine
  • 1 cup heavy/whipping cream
  • 1 pkg uncooked potato gnocchi
  • 1 generous handful baby spinach chopped
  • ¼ cup grated parmesan cheese
  • cup shaved parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Add the olive oil to a skillet on medium-high heat to warm. Add the onion and sauté for 5 minutes, stirring occasionally.
  • Add the mushrooms, garlic, and Italian seasoning. Cook for another 5 minutes stirring occasionally,
  • Add the Dijon mustard and white wine, mix well. Let it bubble for a minute or so.
  • Add the cream and gnocchi and mix well. Wait until it starts to bubble again, then cover and reduce the heat to medium-low. Cook for 3 minutes.
  • Add the spinach, mix well, cover 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. Serve immediately with more parmesan cheese grated over top if desired.

Notes

I made this in my dutch oven. Easily one of my favorite kitchen tools. It heats evenly and holds heat well and makes for easy cleanup. 
Keyword Dinner, Gnocchi, Mushroom