Creamy Mushroom Gnocchi

Prep Time: 10 Minutes

Time to Table: 20 Minutes

Serves: 4


  • 16 ounce package potato gnocchi
  • 2 tablespoons olive oil
  • 1/4 cup minced onion
  • 2 large garlic cloves, minced
  • 8 ounces sliced mushrooms
  • 3/4 cup fat-free chicken broth
  • 1 1/2 cups chopped fresh spinach
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3/4 cup Daisy Sour Cream
  • 1/2 teaspoon dried tarragon leaves


Cook the gnocchi in boiling salted water according to the package directions and drain. Meanwhile, heat the oil in a large nonstick skillet over medium heat until hot. Add the shallots and garlic. Cook for 30 seconds or until slightly softened. Add the mushrooms. Increase the heat to medium-high and cook for 3 minutes or until browned, stirring occasionally. Add the chicken broth, spinach, salt and pepper. Bring to a boil and cook for 2 to 3 minutes or until slightly reduced. Add the heavy cream and bring to a boil. Reduce the heat to medium-low and stir in the sour cream and tarragon. Cook until hot. Serve over the gnocchi.