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1 pkg Cauliflower Gnocchi
1 box fresh mushrooms
2 Tbs butter
1 onion
2 garlic cubes
1 parsley cubes
Salt and pepper to taste
1 lemon squeeze
1/4 C white wine
1 C heavy cream
Handful of spinach leaves
-Boil gnocchi in salted water and 1 tsp olive oil until floats to top and then drain
-in a seperate pan Sauté onions in Butter until golden
-Add thinly sliced Mushrooms, Garlic cubes and parsley cubes
-Sautee until tender
-Add Salt pepper to taste
-Add 1 Lemon squeeze and White wine until reduced
-Add 1 cup Heavy cream – once boiled add the gnocchi and spinach
-Let simmer for a few minutes
Parmesan to taste
Garnish with some fresh spinach or other herbs
Shallot jam:
Oil for sautéing
Shallots
White wine
Agave
Balsamic
Salt pepper
Add all ingredients sautéed on low and slow until a jam like consistency
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