Creamy Spinach Mushroom Gnocchi (Print Version)
# Ingredients:
01 -
5 oz fresh spinach.
02 -
8 oz crimini mushrooms.
03 -
16 oz potato gnocchi.
04 -
1/2 cup chicken broth.
05 -
1 cup heavy cream.
06 -
1 tablespoon olive oil.
07 -
4 cloves garlic, finely chopped.
08 -
1/2 teaspoon smoked paprika.
09 -
1/2 teaspoon Italian seasoning or Herbs de Provence.
10 -
1/4 teaspoon salt (adjust if needed).
11 -
Red chili flakes as desired.
12 -
Freshly ground black pepper to taste.
# Instructions:
01 -
In a large skillet with high sides, heat a tablespoon of olive oil. Toss in sliced mushrooms, season with a pinch of salt and pepper, and cook on high for a minute or two until they turn light brown and soften. Put half of them onto a plate for later.
02 -
Keep the other half of the mushrooms in the skillet. Add heavy cream, chicken broth, raw potato gnocchi, minced garlic, smoked paprika, herbs, and 1/4 teaspoon of salt.
03 -
Turn the heat to medium and bring everything to a boil, mixing it well. Cover the skillet and let the gnocchi cook for around 5 minutes, while stirring occasionally.
04 -
Throw in the spinach and keep the heat at medium. Stir frequently for about 5 minutes, or until the spinach wilts to your preference. Cook a little longer for thicker sauce.
05 -
Adjust seasoning with salt, black pepper, smoked paprika, or chili flakes, if desired. Place the reserved mushrooms back on top before serving.
# Notes:
01 -
Makes a great veggie-based main or pairs well with a protein as a side.
02 -
For extra thickness, simmer the sauce longer.