Creamy Spinach and Mushroom Gnocchi

Creamy Spinach and Mushroom Gnocchi – A Comforting Weeknight Dinner

Dive into the comforting flavors of this Creamy Spinach and Mushroom Gnocchi, a quick and delightful dish that combines the earthy tones of mushrooms with the creamy richness of a seasoned sauce. Perfect for those evenings when you need a warm, satisfying meal without spending too much time in the kitchen, this recipe brings together simple ingredients that pack a flavorful punch. Let’s walk through how to make this delectable dish that’s sure to become a weeknight favorite.

Ingredients:

For the Mushrooms:

• 1 tablespoon olive oil
• 8 oz crimini mushrooms, sliced
• Salt and pepper, to taste

For the Gnocchi:

• 16 oz potato gnocchi
• ½ cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon smoked paprika (or more, to taste)
• 5 oz fresh spinach
• ¼ teaspoon salt (or to taste)
• Coarsely ground black pepper, to taste
• Red pepper flakes, to taste (optional)

Directions:

Cook the Mushrooms:

1. Heat the Oil: In a large, high-sided skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Sauté the Mushrooms: Add the sliced mushrooms and season with salt and pepper. Cook on high heat for about 1-2 minutes until the mushrooms are lightly browned and softened. Remove half of the cooked mushrooms from the skillet and set aside on a plate.

Make the Creamy Sauce:

1. Combine Ingredients: In the same skillet with the remaining mushrooms, add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and salt.
2. Cook the Gnocchi: Bring the mixture to a boil over medium heat, stirring well. Cover with a lid and let cook for about 5 minutes, allowing the gnocchi to absorb the flavors and cook through.

Assemble the Dish:

1. Add Spinach: Incorporate the fresh spinach into the skillet, stirring frequently. Cook for about 5 minutes or until the spinach has wilted to your liking. Adjust the cooking time if you prefer a thicker sauce.
2. Season: Add more salt, freshly ground black pepper, red pepper flakes, and additional smoked paprika, if desired.
3. Final Touch: Top the dish with the reserved cooked mushrooms before serving.

Serving Suggestions:

Serve this Creamy Spinach and Mushroom Gnocchi hot, perhaps with a side of crusty bread or a simple green salad to round out the meal. It’s perfect for a cozy dinner and is sure to impress with its rich flavors and creamy texture.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Calories: 320 kcal per serving
• Servings: 4

This Creamy Spinach and Mushroom Gnocchi is not only a feast for the taste buds but also a visually appealing dish that brings a touch of gourmet to everyday dining. Enjoy the process of creating this lush, flavorful meal that combines all the comforts of home cooking with the finesse of a restaurant-style dish.

Creamy Spinach and Mushroom Gnocchi

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 1x

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Description

This Creamy Spinach and Mushroom Gnocchi is a comforting and indulgent dish that brings together the earthy flavors of mushrooms with the fresh, vibrant taste of spinach, all wrapped in a rich, velvety sauce. The potato gnocchi soaks up the creamy sauce beautifully, making each bite a delightful experience.

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Ingredients

Scale 1x2x3x

For the Mushrooms:
1 tablespoon olive oil
8 oz crimini mushrooms, sliced
Salt and pepper, to taste
For the Gnocchi:
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika (or more, to taste)
5 oz fresh spinach
¼ teaspoon salt (or to taste)
Coarsely ground black pepper, to taste
Red pepper flakes, to taste (optional)

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Instructions

Cook the Mushrooms:
Heat 1 tablespoon of olive oil in a large, high-sided, heavy-bottomed skillet over medium-high heat.
Add the sliced mushrooms, seasoning with salt and pepper. Cook on high heat for about 1-2 minutes, until the mushrooms are lightly browned and softened. Remove half of the cooked mushrooms from the skillet and set them aside on a plate.
Make the Creamy Sauce:
In the same skillet with the remaining half of the mushrooms, add the uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring the mixture to a boil over medium heat, stirring well to combine. Cover the skillet with a lid and cook for about 5 minutes, allowing the gnocchi to cook as the sauce boils.
Assembly:
Add the fresh spinach to the skillet and cook on medium heat, stirring frequently for about 5 minutes, or until the spinach wilts to your liking. If you prefer a thicker sauce, cook for a bit longer.
Season with additional salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if desired.
Top with the remaining half of the cooked mushrooms before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 320