Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

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.

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

1. 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.
2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
4. 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.
5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
6. 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.

Receipes Adapted From >>> www.saltandlavender.com