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Monday, September 20, 2010

Gnocchi with Baby Bella Mushrooms & Spinach in a White Wine Cream Sauce

Just a little something I threw together for dinner! 

1 17oz container of shelf stable whole wheat gnocchi
10oz sliced baby bella mushrooms
1 16oz bag frozen cut leaf spinach
1 teaspoon minced garlic
3Tbls butter, divided
2 Tbls butter
2 Tbls whole wheat flour
1 1/2 cups 2% milk
1/2 cup white wine
1 Tbls reduced fat cream cheese
1/2 cup shredded 4 cheese blend cheese
1/4tsp nutmeg
salt & pepper to taste

Fill a large pot with water and bring to a boil.

While waiting for water to boil, in a large saute pan, melt 1 tablespoon of butter over medium high heat. Saute mushrooms until soft and begin to brown. Add in frozen chopped spinach and cook until spinach is thawed and liquid dries. Add garlic; stir until garlic is fragrant. Set mixture aside.

The water should be boiling by now. Pour in the gnocchi and cook according to package instructions. Drain.

In the same saucepan that you cooked the mushrooms/spinach in, lower the heat to medium and melt 2 tablespoons of butter. Stir in the flour and keep stirring until the flour is cooked. Pour in milk and wine and stir constantly for two minutes until it starts to thicken. Stir in cream cheese, shredded cheese, nutmeg, salt and pepper. Keep stirring until thick. Add mushroom/spinach mixture back in and stir to combine. Stir in drained gnocchi and serve.

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