Gnocchi in Creamy Mushroom Sauce

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup button mushrooms, chopped

Salt & pepper to taste

1/2 teaspoon sugar(optional)

1 teaspoon italian seasoning

1 teaspoon dijon mustard

1/2 cup milk (or as needed)

1 cup whipping cream

1 cup potato gnocchi

1 handful spinach, roughly chopped

1/2 cup grated parmesan cheese

1 tablespoon nutritional yeast

Some parsley, chopped

In a nonstick pan, heat olive and butter.

Add in all-purpose flour and mix well for a few seconds or until aromatic.

Add in mushroom, salt, pepper, and Italian seasoning. Saute it for about 5 minutes.

Stir in dijon mustard and sugar if using.

Add in milk gradually and keep stirring with the help of a whisker making sure no lumps are formed. Let it cook for a few minutes.

Add the nutritional yeast, whipping cream, and gnocchi. Let it starts to bubble, then cover the pan and cook for 3 minutes on low flame.

Stir in the spinach and give it a quick mix.

Gnocchi should be soft. If not, continue to cook for another few minutes.

Garnish with fresh parsley and parmesan cheese.

Serve immediately and enjoy the hot creamy excellence.

Here I have used store-bought potato gnocchi. But if you want to make it at home then please check my beetroot gnocchi recipe. Just omit the beetroot from there.