Creamy Mushroom and Spinach Gnocchi

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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 heaping teaspoon Dijon mustard

1/3 cup dry white wine

1 cup heavy/whipping cream

1 pound uncooked potato gnocchi

2 cups (packed) fresh baby spinach

1/2 cup freshly grated parmesan cheese

Salt & pepper (to taste)

Fresh parsley (chopped, to taste)

Directions

Add the olive oil to a skillet over medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it lightly browns.

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.

Nutrition

• Calories: 517 kcal
• Total Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Cholesterol: 78 mg
• Sodium: 659 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 13 g