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
Creamy Mushroom and Spinach Gnocchi


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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