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Creamy Spinach and Mushroom Gnocchi

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This Creamy Spinach and Mushroom Gnocchi is a rich and satisfying one-pan dish that’s ready in just 30 minutes. Tender gnocchi is combined with sautéed mushrooms, fresh spinach, and a luscious garlic cream sauce for the ultimate comfort food. Perfect for weeknight dinners or a cozy meal at home, this recipe delivers restaurant-quality flavor with minimal effort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 8 ounces cremini or button mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese (plus extra for garnish)
  • 1 pound gnocchi (store-bought or homemade)
  • 2 cups fresh spinach leaves
  • Optional: Red pepper flakes for a little heat

Instructions

  1. Sauté the Mushrooms:
    • Heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned and softened. Season with dried thyme, salt, and black pepper.
  2. Add Garlic:
    • Stir in the minced garlic and cook for another minute until fragrant.
  3. Make the Cream Sauce:
    • Pour in the heavy cream and chicken or vegetable broth. Stir well and let the mixture simmer gently for 2-3 minutes.
  4. Cook the Gnocchi:
    • Add the gnocchi to the skillet, ensuring they are submerged in the sauce. Cover and let cook for 4-5 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
  5. Add Spinach:
    • Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  6. Finish with Parmesan:
    • Sprinkle the Parmesan cheese over the dish and mix until melted and creamy. Taste and adjust seasoning as needed.
  7. Serve:
    • Garnish with additional Parmesan cheese and optional red pepper flakes. Serve hot and enjoy!

Notes

  • Variations: Add cooked chicken, shrimp, or crispy bacon for a heartier meal.
  • Vegan Option: Use plant-based gnocchi, coconut cream, and nutritional yeast instead of Parmesan.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth or cream to loosen the sauce.
  • Gluten-Free Option: Use gluten-free gnocchi to make this dish suitable for gluten-free diets.

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Find it online: https://inqelab.com/creamy-spinach-and-mushroom-gnocchi/