INGREDIENTS
1 tbsp
olive oil
1/2 medium
onion
12 oz
portobello mushrooms
2 cloves
garlic
3 dashes
italian seasoning
1 tsp
dijon mustard
1/3 cup
dry white wine
1 cup
heavy whipping cream
1 lb
potato gnocchi
1 handful
baby spinach
1/2 cup
parmesan cheese
1 serving
Salt & Pepper
1 serving
fresh parsley