On the off chance that you looked into "comfort nourishment" in the word reference, this formula should be the model given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg.
Dislike I post things on this blog I don't prescribe, yet now and then I make something that I truly need to rehash again and again. This is one of those occasions.
It was everything I could do to prevent myself from eating a lamentable measure of this before I even took photographs. Fortunately my "hello, you're full, quit scooping it down your gob officially!" cautioning kicked in while I was taking the photographs, so I had the option to pack the rest for work snacks.
- 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
- Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
- 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.
- Stir in the spinach, cover the pan again, and cook for 3 minutes.
- 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.
Read more our recipe Parmesan Cheddar Basil Bites #vegan #vegetarian #soup #breakfast #lunch
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