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This homemade Creamy Spinach and Mushroom Gnocchi is an easy recipe ready in just 20 minutes. This comforting dish features tender store-bought gnocchi, fresh spinach, and sautéed mushrooms in a luscious creamy garlic sauce. Perfect as a satisfying meatless dinner or an indulgent side dish, it's a go-to recipe for busy weeknights.
Why You'll Love This Gnocchi Dish
This recipe is a game-changer for busy cooks who want maximum flavor with minimal effort. The one-pan preparation means fewer dishes to clean, while the creamy sauce, savory mushrooms, and tender gnocchi create a comforting, restaurant-quality meal at home. It's versatile, adaptable to dietary needs, and perfect for pairing with fresh salads or your favorite proteins.
Ingredients for Spinach and Mushroom Gnocchi
- Gnocchi: Shelf-stable potato gnocchi for ease and reliability; cauliflower gnocchi works too.
- Spinach: Fresh spinach for vibrant color and nutrients; frozen spinach can be used if thawed and drained.
- Mushrooms: Crimini or portobello mushrooms for a hearty, earthy flavor.
- Heavy cream: For a rich, silky sauce; substitute with half-and-half for a lighter option.
- Chicken broth: Adds depth to the sauce; vegetable broth works for a vegetarian version.
- Garlic: Minced for aromatic depth.
- Italian seasoning: A blend of herbs to enhance the dish's flavor.
- Smoked paprika: Adds a subtle smoky kick and vibrant color.
- Olive oil: For sautéing the mushrooms.
- Red pepper flakes: Optional, for a touch of heat.
How to Cook Spinach and Mushroom Gnocchi
- Prepare the Pan
- Heat a large, high-sided skillet over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering.
- Sauté Mushrooms
- Add sliced mushrooms to the hot pan in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 3-4 minutes until golden brown on one side. Stir and cook another 2-3 minutes until evenly browned. Remove half of the mushrooms and set aside.
- Create the Base
- Lower heat to medium and add 3 cloves minced garlic to the remaining mushrooms. Cook for 30 seconds until fragrant, being careful not to burn.
- Make the Sauce
- Add 1 pound gnocchi directly to the pan (uncooked). Pour in 1 cup chicken broth and 1 cup heavy cream. Add 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, and additional salt and pepper to taste. Stir to combine all ingredients.
- Cook the Gnocchi
- Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened enough to coat the back of a spoon.
- Incorporate Spinach
- Add 4 cups fresh spinach in batches, stirring after each addition until wilted. This should take about 2-3 minutes total. If sauce becomes too thick, thin with additional broth.
- Final Touches
- Taste and adjust seasonings. Add red pepper flakes if desired. Return reserved mushrooms to the pan and gently stir to combine. Let rest for 2-3 minutes before serving to allow sauce to thicken slightly.
Tips for Perfect Gnocchi
Use shelf-stable gnocchi for the best results, as it holds up well in the creamy sauce. Avoid homemade gnocchi, which may fall apart in the pan. For a smoother sauce, ensure the gnocchi cooks fully in the broth and cream. To reheat, add a splash of cream or broth to refresh the consistency. If you prefer gluten-free, look for certified gluten-free gnocchi.
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Serving Suggestions
Pair this rich gnocchi dish with a fresh salad for balance. Consider a spinach salad with pine nuts and Parmesan or an arugula salad with apples and cranberries. A side of garlic bread or crusty baguette is perfect for soaking up the creamy sauce. For added protein, serve alongside roasted chicken or grilled salmon.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of cream, milk, or broth to thin the sauce. Freezing is not recommended, as the cream-based sauce may separate upon thawing. Enjoy this comforting dish fresh for the best flavor and texture.
Frequently Asked Questions
- → Can I use frozen gnocchi?
- Yes, you can use frozen gnocchi. You may need to cook it for a few minutes longer, but the one-pan method still works well with frozen gnocchi.
- → What can I substitute for heavy cream?
- While heavy cream gives the best rich texture, you could use half-and-half or whole milk for a lighter version. The sauce will be thinner, so you might need to cook it longer to reduce.
- → Can I add protein to this dish?
- Yes, you can add grilled chicken, shrimp, or Italian sausage. Cook the protein first, set aside, and add back at the end to warm through.
- → What kind of mushrooms work best?
- While the recipe calls for crimini mushrooms, any variety works well including button mushrooms, portobello, or a mix of wild mushrooms.
- → Can I use frozen spinach?
- Fresh spinach is preferred, but you can use frozen spinach. Thaw and drain it well first, then add it near the end just to heat through.