Creamy Spinach and Mushroom Gnocchi
This creamy spinach and mushroom gnocchi is a rich, one-pan comfort meal packed with flavor. Tender gnocchi simmer in a garlicky cream sauce with browned mushrooms, wilted spinach, and warm spices. It’s quick enough for a weeknight but feels like something you’d order at a cozy restaurant.
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Ingredients
- 1 tbsp olive oil
- 8 oz crimini mushrooms sliced
- salt and pepper to taste
- 16 oz potato gnocchi shelf-stable
- 1/2 cup chicken broth or vegetable broth
- 1 cup heavy cream
- 4 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1/2 tsp smoked paprika plus more for finishing
- 5 oz fresh spinach
- 1/4 tsp salt
- black pepper coarsely ground
- red pepper flakes to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook until browned. Remove half and set aside.
- Add gnocchi to the skillet along with broth, cream, garlic, Italian seasoning, smoked paprika, and salt. Stir and bring to a boil.
- Cover and cook for about 5 minutes, stirring occasionally.
- Remove lid and add spinach. Cook for another 5 minutes, stirring, until spinach wilts and sauce thickens.
- Adjust seasoning with salt, pepper, extra paprika, and red pepper flakes if desired.
- Top with reserved mushrooms and serve warm.
Notes
Don’t overcrowd the mushrooms when browning—they need space to develop flavor. The sauce will continue to thicken slightly as it cools.
Nutrition
Serving: 1servingsCalories: 408kcalCarbohydrates: 37.8gProtein: 7gFat: 26gSaturated Fat: 14gTrans Fat: 0.4gCholesterol: 81mgSodium: 475mgFiber: 3gSugar: 3.2g
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