One-Pot Mushroom and Ground Round Gnocchi

one pot mushroom and ground gnocchi

Total time :
35 mins
Prep Time :
15 mins
Cook Time :
20 mins

Ingredients

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1 pkg (340 g) Yves Veggie Cuisine® Ground Round
1/2 lb (250 g) mushrooms, thinly sliced
1 small onion, finely chopped
3 cloves garlic, minced1 tbsp (15 mL) finely chopped fresh thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) milk
2 cups (500 mL) Imagine® Organic Vegetable Broth
1 pkg (500 g) prepared gnocchi
1 tbsp (15 mL) Dijon mustard
Pinch ground nutmeg
4 cups (1 L) baby spinach
1/3 cup (75 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley


Preparation

  1. Heat oil and butter in large saucepan set over medium-high heat; cook ground round, mushrooms, onion, garlic, thyme, salt and pepper for 8 to 10 minutes or until ground round is browned and vegetables are tender.
  2. Sprinkle flour over top; cook, stirring, for 1 minute. Gradually whisk in milk and broth until smooth; bring to boil, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, for 3 to 5 minutes or until sauce starts to thicken.
  3. Stir in gnocchi, mustard and nutmeg; cook for 3 to 5 minutes or until gnocchi is tender and sauce has thickened. Stir in spinach; cook for about 1 minute or until starting to wilt. Remove from heat; stir in cheese and parsley.