Creamy Mushroom and Spinach Gnocchi

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

1 tablespoon olive oil

½ medium onion, chopped

12 ounces portobello mushrooms, chopped

2 to 3 cloves garlic, minced

3 dashes Italian seasoning

1 heaping teaspoon Dijon mustard

⅓ cup dry white wine

1 cup heavy/whipping cream

1 pound uncooked potato gnocchi

1 generous handful baby spinach

½ cup freshly grated parmesan cheese

Salt & pepper, to taste

Fresh parsley, chopped, to taste

Directions at saltandlavender.com

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