Creamy Mushroom Gnocchi
Prep Time
10mins
Time to Table
20mins
Servings
4
Ingredients
- 16 ounce package potato gnocchi
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 large garlic cloves, minced
- 8 ounces sliced mushrooms
- 3/4 cup fat-free chicken broth
- 1 1/2 cups chopped fresh spinach
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup heavy cream
- 3/4 cup Daisy Sour Cream
- 1/2 teaspoon dried tarragon leaves
Ingredients
- 16 ounce package potato gnocchi
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 large garlic cloves, minced
- 8 ounces sliced mushrooms
- 3/4 cup fat-free chicken broth
- 1 1/2 cups chopped fresh spinach
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup heavy cream
- 3/4 cup Daisy Sour Cream
- 1/2 teaspoon dried tarragon leaves
Directions
- Cook the gnocchi in boiling salted water according to the package directions and drain.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat until hot. Add the shallots and garlic. Cook for 30 seconds or until slightly softened. Add the mushrooms. Increase the heat to medium-high and cook for 3 minutes or until browned, stirring occasionally. Add the chicken broth, spinach, salt and pepper. Bring to a boil and cook for 2 to 3 minutes or until slightly reduced. Add the heavy cream and bring to a boil. Reduce the heat to medium-low and stir in the sour cream and tarragon. Cook until hot.
- Serve over the gnocchi.
- Calories:507
- Cholesterol:91
- Dietary Fiber:4
- Protein:11
- Sodium:872
- Total Carbohydrate:54
- Total Fat:27
