Creamy Spinach and Mushroom Gnocchi is the ultimate comfort food made in just 20 minutes entirely in one pan! Store-bought gnocchi is dressed up with lots of veggies and creamy garlic sauce. It’s a perfect meatless meal on its own or a nice side dish to go along with your favorite protein.
Ingredients:
Mushrooms:
1 tablespoon olive oil
8 oz mushrooms cremini
salt and pepper
Gnocchi:
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or herbs de Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste
Directions:
Mushrooms:
Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Sauce:
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Assemble:
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.
Creamy Spinach and Mushroom Gnocchi
Ingredients
Mushrooms:
- 1 tablespoon olive oil
- 8 oz mushrooms cremini
- salt and pepper
Gnocchi:
- 16 oz potato gnocchi
- ½ cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning or herbs de Provence
- ½ teaspoon smoked paprika or more
- 5 oz fresh spinach
- ¼ teaspoon salt to taste
- coarsely ground black pepper to taste
- red pepper flakes to taste
Instructions
Mushrooms:
- Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Sauce:
- To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
- Bring to a boil on medium heat and stir everything well. Cover with lid and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
- Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Assemble:
- Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
- Top with the remaining half of the cooked mushrooms.
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