Creamy Mushroom and Spinach Gnocchi #Vegetarian #Parmesan

This smooth mushroom and spinach gnocchi is an eatery commendable supper made in one container and prepared in under 30 minutes! White wine and parmesan cheddar make this sauce additional astounding.

This is something I would absolutely serve organization in the event that I was certifiably not a loner and did that sorta thing. It's likewise quick enough to make on a weeknight and doesn't require any extravagant fixings.

I bamboozled and utilized your standard market pre-stuffed rack stable gnocchi and completely delighted in this dish. I can just envision how astounding this would be with new as well as custom made gnocchi!

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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.
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.

For more detail : bit.ly/2Bv0EPu

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