Quick Whole Wheat Gnocchi Skillet with Mushrooms, Spinach and Mild Mustard Cream

Instructions

1. 1

   Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and the butter. Once the butter melts, add the whole wheat gnocchi and sear for 4 to 5 minutes, stirring occasionally, until golden on several sides. Transfer to a plate.

2. 2

   In the same skillet, add the remaining tablespoon of olive oil. Add the shallot, garlic, and cremini mushrooms. Cook for 4 minutes over medium-high heat, until the mushrooms release their moisture and lightly brown.

3. 3

   Season with the salt, black pepper, and fresh thyme. Stir for 30 seconds so the herbs become fragrant.

4. 4

   Pour in the vegetable broth and scrape the bottom of the skillet to lift the flavor. Add the heavy cream and Dijon mustard, stir well, and cook for 2 minutes over medium heat until the sauce starts to thicken slightly.

5. 5

   Add the fresh spinach and cook for 1 minute, just until wilted. Stir in the grated Parmesan and lemon zest until the sauce is creamy and smooth.

6. 6

   Return the gnocchi to the skillet and toss for 1 to 2 minutes so they are well coated and heated through. Taste and adjust salt if needed.

7. 7

   Serve immediately, topped with a little extra Parmesan if desired. If you want to keep the dish warm before serving, you can hold it for 2 to 3 minutes in an oven at 200°F / 95°C.