It’s that time year when mushrooms are taking center stage. Plentiful and seasonal, these morsels add an earthy note to so many Fall dishes. On this site you will find many delicious mushroom recipes to choose from…Wild Mushroom Risotto, Mushroom Lasagna, Mushroom Soup, Mushroom Galette, Pork Medallions with Mushroom Gravy……and more! This recipe, once prepped, is on the table in 30 minutes. You will notice the ingredient list for this creamy mushroom gnocchi is fairly short and the result is a soft, pillowy gnocchi with a rich, creamy mushroom sauce. Plate this dish as a hearty meal or a side dish to roast chicken, seared pork chop or a steak.
Creamy Mushroom and Spinach Gnocchi
Serves 4
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 12 ounces cremini mushrooms sliced
- 2-3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 2 cups fresh baby spinach
- 3/4 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- Add the olive oil to a skillet over medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally.
- 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 simmer for a minute or so.
- Add the cream and gnocchi. The gnocchi will cook right in the sauce. 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. Adapted from Salt and Lavender
