Creamy Mushroom and Spinach Gnocchi

Creamy and delìcìous vegetarìan mushroom and spìnach gnocchì wìth a creamy parmesan and whìte wìne sauce.

ìngredìents

• 1 tablespoon olìve oìl
• 1/2 medìum onìon chopped
• 12 ounces portobello mushrooms chopped
• 2-3 cloves garlìc mìnced
• 3 dashes ìtalìan seasonìng
• 1 heapìng teaspoon Dìjon mustard
• 1/3 cup dry whìte wìne
• 1 cup heavy/whìppìng cream
• 1 pound uncooked potato gnocchì
• 1 generous handful baby spìnach
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Fresh parsley chopped, to taste

ìnstructìons

1. Add the olìve oìl to a skìllet on medìum hìgh heat. Add the onìon and sauté for 5 mìnutes, stìrrìng occasìonally. ìt's ok ìf ìt becomes lìghtly browned.
2. Add the mushrooms, garlìc, and ìtalìan seasonìng. Contìnue to cook, stìrrìng occasìonally, for another 5 mìnutes.
3. ......
4. .....
5. get full recipe >> https://www.saltandlavender.com/creamy-mushroom-spinach-gnocchi/

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