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Mushroom And Spinach Gnocchi
Most will turn their heads at a vegetarian dish but its a great way to keep your metabolism in check by eating a variety of foods. Added bonus is this is quite tasty. You could add a 1/4 cup of cooked pancetta if you really want the meat but I don't think this dish needs that. Its also a fast easy meal. Pinch a few pennies, and use leafy carrot tops in place of the parsley!
Prep Time: 10:00
Cook Time: 20:00
1 tablespoon olive oil
1 small onion, small dice
12 ounces baby bella mushrooms, dont slice too thin.
4 cloves garlic, minced
1 tablespoon italian seasoning
1/3 cup , dry white wine, chardonnay go! 1/4 will make this slightly less tangy.
1 cup heavy cream
1 pound uncooked potato gnocchi
1 heaping handful baby spinach
1/2 c fresh parmesean cheese, grated
salt & pepper to taste
fresh parsley to taste
1In a skillet on medium high heat, add the olive oil. When it is hot add the onion and sautee for a few minutes.
2Add mushrooms, garlic, italian seasoning and a little pinch of salt and pepper. Stir occasionally and cook for about 5 minutes.
3Combine dijon mustard, then degalze with white wine. Let the wine cook down by about half the reduce heat and cook for a few minutes.
4Add the heavy cream and gnocchi. cover the pan and cook for 3-5 minutes.
5Add spinach, stir to combine and cover pan. cook for a few more minutes until spinach starts wilting.
6Stir in parmesan and re-season with salt and pepper. If your gnocchi is soft its ready. If not cook them for another minute or two. Garnish with fresh parsley. serve immediately, if you want throw a little more parmesan on top with some fresh cracked peppr!
This is enough for four people but if you have a teenage boy in the house, there is still enough sauce to add a second pound of gnocchi. Ya'll know what I am talking about!
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