Creamy Mushroom Gnocchi
Creamy, saucy, and quick mushroom and spinach gnocchi recipe that will be on repeat for meatless Monday.
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 16 oz mushrooms
- 1/4 cup white wine
- 2 garlic cloves grated or pressed
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups Heavy cream
- 1/2 cup Parmesan cheese
- 2 1 lb. packages gnocchi
- 4 cups fresh baby spinach
Melt butter and olive oil in a skillet over medium heat.
Sauté the sliced mushrooms until tender. Add the wine and let it cook for about 1 minute.
Stir in the grated garlic and add the heavy cream.
Cook the gnocchi according the package and strain out the water.
Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
Lastly, stir in the cooked gnocchi and season with salt and pepper.
Calories: 413kcal | Carbohydrates: 6g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 412mg | Potassium: 426mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3225IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 1mg