1 tablespoon olive oil
1/2 medium onion, chopped
12 ounces portobello mushrooms, chopped
2-3 cloves garlic, minced
3 dashes Italian seasoning
1 heaping teaspoon Dijon mustard
1/3 cup dry white wine
1 cup Coconut cream
1/2 cup Almond Creamery Almond Milk
1 pound uncooked potato gnocchi
1 generous handful baby spinach
1/2 cup vegan 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. It’s ok if it becomes 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 bubble for a minute or so.
Add the cream, almond milk and gnocchi. Wait until it starts to bubble 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.
Stir in the cheese 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 cheese grated over top if desired.