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Creamy Spinach Mushroom Gnocchi Kelsey Nixon
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LOzSMKqnspM
Cold weather makes me crave warm, decadent dinners! • We’ve been making this one-skillet Creamy Mushroom Spinach Gnocchi on repeat for literally the last year. Soft, pillowy, gnocchi is what pasta dreams are made of. • Everyone in the family loves gnocchi and I can now swing by my Trader Joe’s and pick up the ingredients for this dish with my eyes closed. This gnocchi is swimming in a light cream sauce that's slightly tangy and just rich enough with the addition of mushrooms and spinach. I like to deglaze the caramelized onions with white wine, but you can easily substitute broth if you'd rather. • For more tips about making pasta on a weeknight and the full recipe, visit my website: https://www.kelseynixon.com/creamy-sp... • For more recipes and kitchen efficiency visit https://www.kelseynixon.com • Ingredients: • 1 tablespoon olive oil • 1 onion, chopped • 1 clove garlic, minced • 10 ounces mushrooms, sliced • 1 teaspoon whole grain mustard • Kosher salt cracked black pepper, to taste • ½ cup white wine (or chicken broth) • 1 cup heavy cream • 1 pound gnocchi (uncooked) • 2 cups (about 4 ounces) baby spinach • ½ cup freshly grated parmesan cheese, plus more for garnish • Instructions: • In a large skillet over medium-high heat, add the oil and sauté the onion, stirring occasionally, until golden brown and fragrant. • Add the garlic and mushrooms and season to taste with salt and pepper. Whisk in the mustard and white wine (or chicken broth) and cook until liquid has reduced to a tablespoon or so. • Add the cream and gnocchi and bring to a simmer. Cover the pan and reduce the heat to low – cook for an additional 2-3 minutes. Stir in the spinach, cover and cook for another minute. • Stir in the parmesan and season with salt pepper. Garnish with extra parmesan, if desired. Enjoy!
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