Recipe: Creamy Spinach & Mushroom Gnocchi

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:   10 Minutes

Cook Time:  20 Minutes 

Makes: 4-6 Servings

If you are looking for a top notch restaurant-style dinner, this Gnocchi dish is it! Enjoy the creamy potato texture mixed with white wine and delicious mushrooms and spinach! Yum!

• Olive Oil 
• 1 medium onion chopped
• 12 ounces mushrooms chopped (I used Baby Bella Mushrooms)
• 6 cloves garlic minced
• 4 dashes Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 cup dry white wine (I like using a dry Sav.)
• 1 cup coconut cream (or milk/heavy cream)
• 1 pound uncooked potato gnocchi
• 1  handful baby spinach
• 1/2 cup freshly grated parmesan cheese ( you could also substitute with a vegan parmesan or flour to thicken it)
• Salt & pepper to taste
• Fresh Microgreens for garnish

1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, until sauteed.. 
2. Add the mushrooms, garlic, and Italian seasoning. Cook for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it simmer for a minute..
4. Add the cream and gnocchi. Wait until it starts to simmer again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
6. Stir in the parmesan and season with salt & pepper. Garnish with the microgreens of your choice ( I chose Broccoli) and extra parmesan if you would like and enjoy! :)