Spinach Mushroom Creamy Gnocchi (Print Version)
# Ingredients:
01 -
16 oz potato gnocchi.
02 -
1 tablespoon olive oil.
03 -
1 cup heavy cream.
04 -
8 oz crimini mushrooms.
05 -
1/2 cup chicken broth.
06 -
5 oz fresh spinach.
07 -
4 cloves garlic, finely chopped.
08 -
1/2 teaspoon herbs like Italian seasoning or Herbes de Provence.
09 -
1/2 teaspoon smoky paprika.
10 -
1/4 teaspoon salt, adjust as needed.
11 -
Black pepper to your taste.
12 -
Pinch of red chili flakes, if you want a spicy kick.
# Instructions:
01 -
Warm up 1 tbsp olive oil in a large, heavy skillet. Toss in your sliced mushrooms with a little salt and pepper, and cook them over high heat for about 1-2 minutes. Don't overcook—stop once they're a little soft and golden. Scoop out half and keep them aside.
02 -
In the same skillet with the other half of mushrooms, add the uncooked gnocchi, chicken broth, cream, minced garlic, some Italian herbs, that paprika, and a small pinch of salt.
03 -
Turn the heat to medium and wait for the sauce to bubble up. Stir it all together, cover it up, and let it simmer for about 5 minutes until the gnocchi softens.
04 -
Toss the fresh spinach into the pan and cook over medium heat for 5 minutes, stirring often. If you want the sauce thicker, let it cook a bit longer until it’s just right for you.
05 -
Add more salt, freshly cracked black pepper, chili flakes, and a little smoked paprika to taste. Lay the reserved mushroom slices on top as a finishing touch.
# Notes:
01 -
Great as a vegetarian main or served alongside your favorite protein.
02 -
For thicker sauce, leave it on the stove a little longer.