Creamy Spinach and Mushroom Gnocchi
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
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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I made this recipe almost exactly except for the addition of more cream & water, and a pound of sauteed, cut-up chicken breast. It was absolutely divine! My husband started eating it and never said a word, just kept eating. I said, “You like it?” “Oh yes it’s wonderful.” High praise from him! It would probably suit us both if we had this 3 times a week! Thanks for this recipe.