Why You’ll Love This Recipe
- Quick and Easy: With a total cook time of 20 minutes, it’s ideal for those hectic evenings.
- One-Pan Preparation: Minimizes cleanup, making your cooking experience hassle-free.
- Flavorful and Satisfying: The combination of mushrooms, spinach, and gnocchi in a creamy sauce delivers a restaurant-quality meal at home.
- Versatile: Enjoy it as a standalone vegetarian dish or pair it with your preferred protein.
Ingredients
- 1 tablespoon olive oil
- 8 oz fresh crimini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1 cup chicken broth
- 1 lb potato gnocchi (shelf-stable)
- 4 cups fresh spinach
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Mushrooms: In a large, high-sided skillet, heat olive oil over medium heat. Add sliced mushrooms, season with salt and pepper, and cook until tender. Remove half of the mushrooms and set aside.
- Prepare the Sauce and Cook Gnocchi: To the skillet with the remaining mushrooms, add minced garlic, Italian seasoning, and smoked paprika. Pour in heavy cream and chicken broth, stirring to combine. Add the uncooked gnocchi to the skillet. Bring the mixture to a boil over medium heat and cook for about 5 minutes, allowing the gnocchi to cook and the sauce to thicken.
- Incorporate Spinach: Add fresh spinach to the skillet, stirring until wilted. Season with additional salt and pepper if needed.
- Finish and Serve: Return the reserved mushrooms to the skillet, stirring to combine. If desired, sprinkle with red pepper flakes for a touch of heat. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Protein Addition: Incorporate cooked chicken, sausage, or shrimp for added protein.
- Vegetable Substitutions: Replace spinach with kale or arugula, or add sun-dried tomatoes for extra flavor.
- Cheese Enhancement: Stir in grated Parmesan or Gorgonzola cheese for a richer taste.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of cream or broth to maintain the sauce’s consistency.
FAQs
What type of gnocchi works best for this recipe?
Shelf-stable potato gnocchi is recommended for its texture and convenience. Refrigerated or cauliflower gnocchi can also be used.
Can I use milk instead of heavy cream?
Heavy cream provides a rich consistency, but half-and-half can be substituted. Using milk may result in a thinner sauce.
Is it necessary to pre-cook the gnocchi?
No, the gnocchi cooks directly in the sauce, absorbing flavors and releasing starch to thicken the sauce.
How can I make this dish gluten-free?
Use gluten-free gnocchi and ensure all other ingredients are certified gluten-free.
What mushrooms are best for this recipe?
Crimini mushrooms are ideal, but portobello or shiitake mushrooms can be used for variety.
Can I add wine to the sauce?
Yes, deglazing the pan with white wine after sautéing the mushrooms can add depth to the flavor.
How do I prevent the sauce from curdling?
Maintain a gentle simmer and avoid high heat to keep the cream from curdling.
Can I freeze this dish?
Freezing is not recommended, as the cream sauce may separate upon thawing.
What can I serve alongside this gnocchi?
A fresh green salad or garlic bread pairs well with this creamy dish.
How can I make the dish spicier?
Increase the amount of red pepper flakes or add a dash of cayenne pepper to the sauce.
Conclusion
This Creamy Spinach and Mushroom Gnocchi offers a quick, flavorful, and satisfying meal that’s sure to become a staple in your recipe collection. Its simplicity and rich taste make it a go-to for any occasion.
Creamy Spinach and Mushroom Gnocchi
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Spinach and Mushroom Gnocchi is a quick, one-pan dish featuring tender gnocchi, fresh spinach, and savory mushrooms in a rich garlic cream sauce. Perfect for weeknights, this 20-minute meal is both comforting and versatile.
Ingredients
- 1 tbsp olive oil
- 8 oz fresh crimini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 cup heavy cream
- 1 cup chicken broth
- 1 lb potato gnocchi (shelf-stable)
- 4 cups fresh spinach
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté until tender. Set aside half of the cooked mushrooms.
- Prepare Sauce and Cook Gnocchi: Add garlic, Italian seasoning, and smoked paprika to the skillet with the remaining mushrooms. Pour in heavy cream and chicken broth, stirring to combine. Add gnocchi, bring to a boil, and cook for 5 minutes until the gnocchi are tender and the sauce thickens.
- Incorporate Spinach: Stir in fresh spinach until wilted. Adjust seasoning with salt and pepper.
- Finish and Serve: Return the reserved mushrooms to the skillet. Sprinkle with red pepper flakes if desired and serve immediately.
Notes
- Use gluten-free gnocchi for a gluten-free version.
- Substitute kale or arugula for spinach as desired.
- Add Parmesan or Gorgonzola for a cheesier dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: One-Pan, Sauté
- Cuisine: Italian
