Crème de la Crème Mushroom and Spinach Gnocchi
Recipe: Crème de la Crème Mushroom and Spinach Gnocchi
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Makes: 4-6 Servings
Crème de la crème, “The best of the best” Mushroom and Spinach Gnocchi. :D
Enjoy the taste of this creamy potato gnocchi. You can choose dairy or non dairy or a mix of both! Garnish with some microgreens for an extra kick of flavor with each bite!!
Ingredients:
1 Tbsp Olive Oil
1 Yellow Onion
12 ounces Baby Bella Mushrooms
5 Cloves of Garlic
1 Tbsp Italian Seasoning
1 Heaping Tsp Dijon Mustard
½ Cup White Wine
1 Cup Coconut Cream (or heavy cream)
1 Pound Uncooked Potato Gnocchi
2 Handfuls of Spinach
½ Cup Parmesan Cheese
Salt and Pepper to taste
Microgreens for garnish (I chose Super Salad Mix)
Instructions:
- Add the olive oil to your skillet on medium high heat and add the onion. Cooked until the onions are translucent.
- Once sauteed, add the mushrooms, garlic and Italian seasoning. Cook for another 5 minutes stirring every so often.
- Add the white wine and Dijon mustard and let it sit for a minute simmering.
- You will then add the gnocchi and cream, bring to a simmer, cover the pan and reduce the heat to medium low and let sit for another 5 minutes.
- Take the lid off and add the spinach in. Stir until the spinach has wilted. Then you can add in the Parmesan and season with salt and pepper for taste.
- I usually let it sit for a few minutes longer to really soak in all the flavors.
- Once ready, serve on a plate or bowl and top with your favorite microgreens!! I love the Super Salad Mix (Super Salad Mix: broccoli, kale, arugula, kohlrabi, cabbage, and cauliflower). It has different varieties and flavors to add to your taste palate. :D
🌱💚Happiness happens for me when I’m in in the kitchen cooking. When I come up with my own recipe and it tastes amazing, I know I’ll have a happy day! 💚🌱
Leave a comment
Comments will be approved before showing up.
Also in Recipes
Garden Cress Leek Celeriac Potato Soup
Smoked Salmon Breakfast Bowl with Garden Cress Microgreens
