Ingredients
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely diced
- 300 g cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 1/4 cup dry white wine (60 ml)
- 50 g sun dried tomato halves packed in oil, finely chopped (6-8 halves)
- 1 x 400 g package fresh store-bought gnocchi
- Sea salt and pepper, to taste
- 1 x 150 g container crème fraîche
- 1/2 cup chicken broth (or vegetable broth) (125 ml)
- 1-2 handfuls baby spinach leaves
- 35 g freshly grated Parmesan cheese
- 1/2 teaspoon dried Italian herbs
- handful of fresh flat-leaf parsley, chopped
Instructions
- In a large, deep skillet, heat the butter and olive oil over medium heat. Add the onion and sauté until softened and translucent (8-10 minutes); add the garlic and cook until fragrant (1 minute). Increase heat to medium-high, add the sun dried tomatoes and cook for 2 minutes, stirring often. Add mushrooms and cook, stirring occasionally, until softened ( 5-7 minutes).
- Pour in the white wine, and cook until to reduced (2 minutes).
- Add the gnocchi and cook for 1 more minute.
- Reduce heat to medium and stir in the cream and chicken broth. Season with salt and pepper, to taste. Cover the pan with lid and let cook for 5 minutes.
- Remove the lid, and stir in the Italian seasoning, parmesan and spinach leaves. Add more broth or water to thin the sauce, if desired. Continue cooking until the spinach is wilted. Remove from the heat and garnish with parsley. Serve immediately.
- Enjoy!
Nutrition
Notes
- For this recipe you will need fresh pre-made gnocchi bought from the refrigerated pasta section of your supermarket (it's fresh gnocchi). Typically, fresh gnocchi takes 3-5 minutes to cook.