Creamy Spinach and Mushroom Gnocchi (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
8 oz crimini mushrooms.
03 -
16 oz potato gnocchi.
04 -
1/2 cup chicken broth.
05 -
1 cup heavy cream.
06 -
4 cloves garlic, minced.
07 -
1/2 teaspoon Italian seasoning or Herbs from Provence.
08 -
1/2 teaspoon smoked paprika.
09 -
5 oz fresh spinach.
10 -
1/4 teaspoon salt, to taste.
11 -
Black pepper, to taste.
12 -
Red pepper flakes, to taste.
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
02 -
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ΒΌ teaspoon salt.
03 -
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
04 -
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
05 -
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like. Top with the remaining half of the cooked mushrooms.
# Notes:
01 -
Can be served as vegetarian main dish or side dish with protein.
02 -
Cook sauce longer for thicker consistency.