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Whip up this Creamy Spinach and Mushroom Gnocchi in only 20 minutes. The tasty meal combines store-bought potato dumplings, wilted greens, and brown mushrooms swimming in a thick, garlicky sauce. It works great as a stand-alone vegetarian dinner or fancy side, making it the ultimate quick fix when you're short on time.
What Makes This Gnocchi So Special
Busy folks will fall for this simple dish that packs tons of flavor without the fuss. You'll only need one pan, which means cleanup's a breeze. The velvety sauce paired with earthy mushrooms and soft potato dumplings gives you restaurant-quality food right at your kitchen table. You can tweak it for different diets, and it goes perfectly with a green salad or your top meat picks.
What You'll Need For Spinach Mushroom Gnocchi
- Gnocchi: Grab the shelf-stable potato kind for best results, though cauliflower ones can work too.
- Spinach: Go for fresh leaves to add color and goodness, or use thawed and squeezed frozen spinach in a pinch.
- Mushrooms: Pick crimini or portobello for their deep, woodsy taste.
- Heavy cream: This makes your sauce super smooth; try half-and-half if you want something lighter.
- Chicken broth: Gives your sauce extra flavor; swap for veggie broth to keep it plant-based.
- Garlic: Chopped up small for that punch of flavor.
- Italian seasoning: This herb mix takes your dish to the next level.
- Smoked paprika: Adds a hint of smokiness and pretty color.
- Olive oil: Used to cook those mushrooms till they're golden.
- Red pepper flakes: Throw these in if you like a bit of kick.
Steps To Make Spinach Mushroom Gnocchi
- Get Your Pan Ready
- Put a big, deep skillet on medium-high heat. Pour in 2 tablespoons olive oil and wait until it starts to shimmer.
- Brown The Mushrooms
- Toss sliced mushrooms into the hot oil in one layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit for 3-4 minutes until they get golden on the bottom. Stir them around and cook another 2-3 minutes until they're brown all over. Take half out and put them aside.
- Start The Flavor Base
- Turn heat down to medium and throw 3 cloves of minced garlic in with the mushrooms still in the pan. Cook for half a minute until you can smell it, but don't let it burn.
- Whip Up The Sauce
- Drop 1 pound of uncooked gnocchi straight into the pan. Pour in 1 cup chicken broth and 1 cup heavy cream. Add 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, and more salt and pepper if you want. Mix everything together.
- Cook Your Gnocchi
- Let the mix come to a light boil, then turn down to medium-low. Let it bubble gently for 5-7 minutes, giving it a stir now and then, until the gnocchi gets soft and the sauce thickens enough to stick to a spoon.
- Add Your Greens
- Throw in 4 cups fresh spinach bit by bit, stirring after each handful until it wilts down. This should take about 2-3 minutes total. If your sauce gets too thick, thin it out with extra broth.
- Finish It Off
- Taste and add more seasonings if needed. Sprinkle in some red pepper flakes if you like heat. Put the saved mushrooms back in and gently mix. Let everything sit for 2-3 minutes before serving so the sauce can set up a bit more.
Tricks For Amazing Gnocchi
Stick with store-bought gnocchi since they won't fall apart in your creamy sauce. Don't try homemade ones as they might break down while cooking. Make sure your gnocchi cooks all the way in the liquid mix for a silky sauce. When you warm up leftovers, splash in some cream or broth to bring back the smooth texture. Want to skip gluten? Look for gnocchi packages marked gluten-free.
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What To Eat With Your Gnocchi
Balance this rich dish with something light and green. Try a spinach salad topped with toasted pine nuts and shaved Parmesan, or mix arugula with apple slices and dried cranberries. Don't forget some garlic bread or crusty French loaf to mop up that amazing sauce. Want more protein? Add some roasted chicken or a piece of grilled salmon on the side.
Keeping Leftovers Fresh
Pop any extra gnocchi in a sealed container and keep it in the fridge for up to 4 days. When you want to eat it again, warm it slowly on low heat and add a bit of cream, milk, or broth to loosen up the sauce. Don't try freezing this dish – the creamy sauce will probably separate when you thaw it out. This comfort food tastes best when it's freshly made anyway.
Frequently Asked Questions
- → Can I cook this with frozen gnocchi?
- Absolutely, frozen gnocchi works too. Just add a few extra minutes to the cooking time. This one-pan method still does the job.
- → What if I don’t have heavy cream?
- Heavy cream is best for richness, but you can swap it with whole milk or half-and-half. Cook it longer to thicken the sauce if needed.
- → Can I mix in some protein?
- Sure, try grilled chicken, shrimp, or sausage. Cook the protein separately, then mix it back in at the end to heat it up.
- → Which mushrooms would taste best?
- Crimini mushrooms are great, but feel free to use portobello, button, or a mix of wild ones for variety.
- → Can I use frozen spinach?
- Yes, but thaw it and squeeze out the water first. Stir it in near the end to warm it through.