Creamy Spinach and Mushroom Gnocchi
Make this Creamy Spinach and Mushroom Gnocchi in just 20 minutes! A one-pan, vegetarian recipe packed with flavor, veggies, and a garlic cream sauce. Perfect for a cozy dinner.
Ingredients
Mushrooms
- 1 tbsp olive oil
- 8 oz crimini mushrooms sliced
- Salt and black pepper to taste
Gnocchi & Sauce
- 16 oz potato gnocchi uncooked
- ½ cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- ½ tsp Italian seasoning or Herbes de Provence
- ½ tsp smoked paprika plus more for garnish, optional
- 5 oz fresh spinach
- ¼ tsp salt or to taste
- Coarse ground black pepper to taste
- Red pepper flakes optional
Instructions
Sauté the Mushrooms
- Heat olive oil in a large skillet over high heat. Add mushrooms, season with salt and pepper, and cook for 1–2 minutes until lightly browned and softened. Remove half and set aside.
Build the Sauce
- In the same skillet with remaining mushrooms, add gnocchi, broth, cream, garlic, Italian seasoning, smoked paprika, and salt. Bring to a gentle boil, cover, and cook for 5 minutes over medium heat.
Add Spinach
- Uncover and stir in spinach. Cook for another 5 minutes or until wilted and the sauce thickens slightly.
Final Touches
- Season with additional salt, pepper, red pepper flakes, and more smoked paprika if desired. Top with the reserved mushrooms and serve warm.
Notes
For a richer flavor, add a splash of white wine with the broth.
Use baby spinach for quicker wilting and tender leaves.
Want it cheesy? Stir in grated Parmesan at the end.