This recipe is #FastFillingandFlavorful which makes it a perfect weeknight choice. The original recipe called for heavy cream, the 2% milk thickened up just fine with fewer calories and less fat.
This dish serves 4-6 and will pair well with a dry white wine like this 93 Point $16, 2015 Casablanca Valley Arboleda Chardonnay from Chile or this 90 Point $22, 2017 La Marea Kristy Vineyard Albariño out of Monterey County on the Central Coast of California. Open one of these bottles of wine, add a crisp green salad and you’ve got an elegant #MidWeekFeast.
Spinach & Mushroom Gnocchi with Creamy Parmesan White Wine Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 12 ounces portobello mushrooms, chopped (I used a 10 oz package of sliced cremini mushrooms and chopped them)
- 2-3 cloves garlic, minced
- 3 dashes Italian seasoning (I used oregano, sage leaves and tarragon)
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup 2% milk
- 1 pound uncooked potato gnocchi
- 1 generous handful baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- Fresh parsley, chopped, to taste
- Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally until lightly browned.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in the Dijon mustard and white wine. Let it cook for a minute or so.
- Add the milk and gnocchi. Wait until the sauce just starts to boil again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
- Stir in the spinach, cover the pan again, and cook for 3 minutes.
- You can add a chopped up cooked chicken breast to this when you are adding the spinach into the sauce if you want to add meat.
- Stir in the Parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.
For weeknight cooking I am always looking for recipes that combine three criteria:
- No exotic or expensive ingredients I have to search high and low for
- Ready in thirty minutes or less
- Can be made with meat or without
This recipe fit all of these plus two others that make it a winner in my book:
- When a main dish recipe can be doubled so it can be a side dish or a lunch later in the week
- When one of the ingredients is wine or the finished product naturally pairs with wine #GirlsGoneWine approved! #ThisGirlLovesToEat