ehi amici ,
yes, that is “hey friends” in italian…okay and that matters why?
BECAUSE i made gnocchi this week and it was amazing. okay, duh it wasnt as amazing as when i went to italy but it was still pretty good (& easy!)
this week i threw it down in the kitchen and made: creamy mushroom and spinach gnocchi. when i first saw this, all i could think about was how hard it was going to be but nooooo. i was wrong! this recipe is super easy, yummy & filling.
now, is anyone wondering what gnocchi is? let me yell ya, its small dumplings made from potato, semolina, or flour, usually served with a sauce, per the dictionary. dumpling is my favorite d word and i know youre all wondering, drinks is my second favorite d word 😉
its a must to channel your inner 1/8 italian for this, if you need to borrow mine, let me know and ill lend it to you lol.
here is what is needed:
- olive oil
- 1/2 medium onion chopped
- 12 ounces portobello mushrooms chopped
- 2-3 cloves garlic minced
- 3-5 dashes Italian seasoning
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine (i used pinot grigio)
- 1 cup heavy whipping cream
- 1 pound uncooked potato gnocchi
- 1 small container of baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh parsley chopped, to taste
add the olive oil, i would say about a tablespoonish, a little more is fine into a skillet on medium high heat. add the onion and sauté for 5 minutes, stirring occasionally. and dont freak out if your onions do become a little brown, you wont die or anything.
next, add your mushrooms, garlic & italian seasoning. continue to cook, stirring occasionally, for about 5 minutes, add more oil if the pan becomes a little dry.
next, stir in the dijon mustard & white wine. let it bubble for a minute or two. ***if you havent already, this is where you pour yourself a glass of wine and make sure you finish the bottle. you wouldnt want to just let an open bottle of wine just sit in your fridge, now would you? no.***
now 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.
next, stir in allllllllllllllllllll the spinach, cover the pan again & cook for 3 minutes.
lastly, stir in the parmesan and season with salt & pepper to taste. well, you can parmesan to taste too 😉
** gnocchi should be soft. for some reason its not, continue to cook for another few minutes**
finish the dish with parsley & more parmesan, and tutto fatto!
let me know if you make this, id love to see 🙂