Ingredients
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 8 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Cook the gnocchi according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium-high heat.
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Add the sliced mushrooms and sauté for 5-7 minutes until they start to brown and release their moisture.
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Add the minced garlic and cook for 1 minute until fragrant.
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If using white wine, pour it into the skillet and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the pan.
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Reduce the heat to medium-low and pour in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
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Stir in the grated Parmesan cheese until melted and combined.
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Add the cooked gnocchi and fresh spinach to the skillet. Gently toss everything together until the spinach is wilted.
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Season with salt and pepper to taste.
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Serve the creamy gnocchi hot, garnished with chopped fresh parsley and extra Parmesan cheese, if desired.
Enjoy this comforting and indulgent yet nutritious creamy gnocchi dish as a satisfying vegetarian main course or side dish!
