Friday, January 12, 2018 • Recipes
2 Tbsp. Olive Oil
1/2 Sweet Onion, chopped
12 oz. Portobello Mushrooms, chopped
3 Roasted Garlic Cloves, minced
1 1/2 tsp. Dijon Mustard
1/3 C. White Wine
1 C. Half and Half 1 lb. Uncooked Potato Gnocchi
1-2 handfuls Baby Spinach 1/2 C. Parmesan Cheese, freshly grated
Salt & Black Pepper to taste Pinch of: Oregano, Rosemary, Thyme, Marjoram, Basil, Sage
(Optional) Fresh Parsley, chopped
1. In a large cast iron skillet, sauté the olive oil and onion for 3-4 minutes. Add the mushrooms, garlic, and dried herbs and sauté for an additional 5 minutes, stirring constantly. Add the mustard, cream, and white wine, then stir and allow to simmer for another 1-2 minutes.
2. Stir in the spinach and gnocchi and allow the mixture to start bubbling again. Once a gentle simmer starts, reduce the heat to medium-low and cover, cooking for 3 minutes.
3. Stir in the shredded parmesan, add more salt and pepper as needed, and garnish with the fresh parsley. If preferred, grate more parmesan over the top.
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