My Veggie-Forward 2019 and Mushroom Spinach Gnocchi

So I definitely gained some weight over the holidays and am trying to get it off now (like everybody else). So I decided to have a very vegetable-forward diet for a while. Notice I said vegetable-forward, not vegetarian. 🙂 Yea, I don’t think I could go all the way vegetarian or vegan but I have made vegetable dishes as the main dish for a few weeks. Have to share a recipe that I absolutely adore! You have to be a mushroom and spinach fan though. I find the more vegetables you eat, the more of a taste for them that you will have.

It’s actually from this great food site called saltandlavender.com which unfortunately is not a vegetarian recipe site but pretty good nonetheless. I had to actually go to an Italian market to grab the potato gnocchi but other than that, the ingredients are pretty easy to find. Check out the recipe below and definitely let me know if you make it!

Creamy Mushroom and Spinach Gnocchi

Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

Course Entrée
Cuisine American
Keyword mushroom gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste

Instructions

  1. Add the olive oil to a skillet on medium high heat. Add the onion and sautĂ© for 5 minutes, stirring occasionally. It’s ok if it becomes lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

Recipe Notes

  • This makes 4 reasonably sized portions. If you’re feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else.
  • The gnocchi will cook right in the sauce. 

Photo Credit: Salt and Lavender

Sincerely,

“Fashionably-Late”

Malinda Knowles

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