Creamy mushroom gnocchi
Ingredients
- 1 onion, finely chopped
- 400g chestnut mushrooms, sliced
- 4 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp chilli flakes
- 1 tsp mustard
- ⅓ cup white wine
- 1 cup cream
- 500g gnocchi
- 2 cups baby spinach
- ½ cup parmesan
- Parsley, chopped
Steps
- Add olive oil to a pan over medium high heat. Add the onion and sauté, stirring occasionally until 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 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. Garnish with fresh parsley.