Creamy Mushroom Cauliflower Gnocchi

For the Gnocchi:

Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the frozen gnocchi and spread so that it is in a single layer. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and add 1 tbsp water and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will “unstick” themselves from the skillet when they’re ready to be flipped.

For the Creamy Mushroom Sauce:

Meanwhile, in a separate large skillet, heat 2 tbsp oil over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2 minutes.

Add the sliced mushroom and red pepper flakes, salt and pepper and continue to cook, stirring, until the mushrooms are slightly browned, about 3 more minutes. Pour in the white wine and continue to cook, stirring, until the wine is almost completely reduced, 2-3 more minutes.

Add the creamer and increase the heat to medium-high so that it is simmering rapidly. Sprinkle in the parmesan cheese and cook, stirring, until the creamer begins to thicken, 2-3 more minutes. Once it begins to thicken, reduce the heat back to medium-low and add the baby spinach. Stir into the sauce until it has just wilted, 1-2 minutes.

Add the cooked gnocchi to the mushroom sauce and gently toss to combine. Serve and enjoy! [you can garnish with additional parmesan cheese and chili flakes if you please!]