Creamy Spinach Mushroom Gnocchi
Creamy Spinach Mushroom Gnocchi was the surprise hit at my family dinner last night. I put together this easy dish, thinking it would be just another meal. But oh, was I wrong! Everyone loved it, even my dad, who's mostly a meat-for-dinner kind of guy, asked for seconds.
Ingredients
- 1 cup/250 ml cream heavy /thickened
- 1 cup / ~`100 g grated Parmesan you can replace it with Grana Padano, Pecorino Romano
- 1/2 cup / 125 ml white wine dry or semi-dry white wine
- 3.5 oz/100 g baby spinach
- 17.5 oz/500 g gnocchi one package of gnocchi.
- 1 medium onion
- 3 cloves of garlic chopped
- 1 tsp Dijon mustard
- 10.5 oz/300 g mushrooms, sliced white, cremini/swiss brown
- 2 tbsp (30 g) unsalted butter
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Cook the gnocchi in salted water according to the instructions on the package. Be careful not to leave them in the water longer than the time specified on the package, so the gnocchi don’t become mushy. After removing them from the boiling water, transfer to a colander or large sieve, rinse with cold water, and set aside.Now, finely chop the onion and finely chop the garlic cloves. Cut the mushrooms into fairly thin strips. In a frying pan, melt the butter and add a little olive oil. When the butter is melted, add the chopped onion to the pan and sauté it for about 3 minutes, stirring occasionally.
- Now add the sliced mushrooms to the pan, mix them well with the onion, and fry the mushrooms for about 5-7 minutes. If necessary, add more butter or olive oil. Remember to stir the mushrooms occasionally. Near the end of this time, add grated garlic to the pan and mix it with the mushrooms. Then pour in the white wine, mix with the mushrooms, and keep on the heat for about 3.4 minutes - the wine needs to evaporate for the most part. Remember to stir occasionally
- Then pour in the cream, add the grated Parmesan and Dijon mustard, and also season with salt and pepper. Mix well and simmer on medium to low heat for about 7-10 minutes until the sauce noticeably thickens. The longer it simmers, the thicker the sauce will become.
- Now add the baby spinach leaves. I added them whole, but if you want, you can chop them a bit to make them even smaller. Mix the baby spinach with the sauce and cook for about a minute or two, until the spinach leaves reduce in volume and wilt. Then add the cooked gnocchi, stir, and keep on the heat for another minute to make sure the gnocchi are warm. You can finish by sprinkling a generous amount of Parmesan on top. Enjoy! ♥
Video
Notes
The dish is calculated for four servings. They might seem small, but they are quite filling. Due to the portion size, for some people, it might be a dish for 3 servings
Nutrition per serving:
Calories: 682
Protein: 21,7g
Fat: 42g
Carbohydrates: 50,5g
Note: The nutritional values provided for this dish are approximate. When applicable, I suggest relying on your personal nutritional assessments.