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Whip up this Creamy Spinach and Mushroom Gnocchi in about 20 minutes. This cozy meal comes together with soft ready-made gnocchi, bright spinach, and golden sautéed mushrooms all wrapped in a dreamy garlic cream sauce. Treat yourself to an easy meat-free main or a decadent side when you're short on time but want something tasty.
Irresistible Gnocchi Dish
If you're someone who's always juggling a lot, this meal is for you. Fewer pans means way less cleanup. That thick, creamy sauce, those juicy mushrooms, and pillowy gnocchi turn dinner at home into something special. You can swap ingredients to suit your diet, and it works great with salads or some extra protein if you want.
What Goes In Spinach and Mushroom Gnocchi
- Chicken broth: Brings a savory boost, and it's easy to make veggie by swapping in vegetable broth.
- Olive oil: Perfect for cooking up those mushrooms until they're golden.
- Red pepper flakes: Add for a little bit of zing if you like it spicy.
- Garlic: Mince it to get that big, garlicky flavor going.
- Gnocchi: Grab shelf-stable potato gnocchi for convenience, or try cauliflower gnocchi if you want a twist.
- Heavy cream: Makes the sauce extra rich—use half-and-half if you don't want it as heavy.
- Spinach: Fresh is best for color and texture, but thawed frozen spinach works in a pinch.
- Mushrooms: Use portobellos or crimini for a deep, comforting taste.
- Smoked paprika: A pinch brings a little heat and pretty color.
- Italian seasoning: Sprinkle in this herb mix for layers of flavor.
Simple Steps to Make Spinach and Mushroom Gnocchi
- Final Touches
- Give the sauce a quick taste and tweak seasonings if you like. Add some heat with red pepper flakes if that's your style. Gently fold your saved mushrooms back in and stir everything together. Let it chill in the pan for a couple of minutes to thicken up before serving.
- Incorporate Spinach
- Toss fresh spinach in a handful at a time, giving it a good stir so it wilts. This only takes a few minutes. If things get too thick, splash in a bit more broth.
- Cook the Gnocchi
- Turn the heat down, let things bubble up, and then simmer gently. Stir now and then for about 5 to 7 minutes, so your gnocchi get soft and the sauce ends up creamy and coats your spoon.
- Make the Sauce
- Dump uncooked gnocchi straight in, pour over broth and rich cream, and season with Italian herbs, smoky paprika, plus any salt and pepper you want. Stir until everything’s evenly mixed.
- Create the Base
- Drop in minced garlic to the pan with mushrooms, keeping the heat on medium. Give it thirty seconds—it’ll smell amazing, just be sure not to let it burn.
- Sauté Mushrooms
- Layer in your sliced mushrooms in the hot oil, and let them sit without stirring for a few minutes to get that golden crust. Season with salt and pepper. Flip and cook a bit longer. Pull out half and put aside for later.
- Prepare the Pan
- Start by getting a big high-edged pan nice and hot with some olive oil until it’s shiny and ready.
Making Your Gnocchi Great
Stick with store-bought gnocchi—you don’t want it falling apart in your sauce. Homemade just doesn’t hold up here. Let the gnocchi cook right in the broth and cream for a silky sauce. If you're heating up leftovers, splash in some more cream or broth to loosen things up. Need them gluten-free? Just grab a labeled gluten-free brand.
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Tasty Ways to Serve It
Balance that creamy goodness with a crisp salad on the side. Try tossing together spinach, pine nuts, and some shaved Parmesan or go for arugula with crunchy apples and a handful of dried cranberries. Garlic bread or a slice of baguette is just begging to dip in the sauce. If you want extra protein, put some roasted chicken or grilled salmon with it.
Keeping Leftovers Fresh
Pop any extras in a sealed container and keep in the fridge for up to four days. Warm it back up on low heat in a pan on the stove and add a dash of broth, milk, or cream if it looks too thick. Don't freeze it—the creamy sauce doesn't thaw so well. Eat it fresh for the best flavor.
Frequently Asked Questions
- → Is frozen gnocchi okay to use?
- Yep, toss in frozen gnocchi if that’s what you have. It’ll need an extra couple minutes to cook, but just keep using the one pan.
- → What else works instead of heavy cream?
- Heavy cream makes it super rich, but you can try whole milk or half-and-half for lighter results. The sauce turns out thinner, so you might want to simmer longer till it thickens.
- → Can I throw in some protein?
- Go for it! Grilled chicken, shrimp or even Italian sausage work. Cook your protein first, pull it out, then add it back in at the end just to heat up.
- → Which mushrooms are best?
- The instructions call for crimini, but honestly, any mushrooms are fine. Try button, portobello, or even a wild blend if you want.
- → Is frozen spinach okay?
- Fresh is best, but frozen spinach is good too. Just thaw it out, really squeeze out that water, then toss it in right at the end so it gets warm.