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I stumbled upon this dreamy Spinach and Mushroom Gnocchi recipe last winter and it's become my go to comfort meal. Pillowy soft gnocchi swimming in garlic cream sauce with earthy mushrooms and fresh spinach what's not to love? Best part is it comes together in just 20 minutes perfect for those nights when cooking feels like too much work.
Kitchen Magic Made Simple
This recipe has saved my dinner plans countless times. Everything cooks in one pan and still tastes like it came from my favorite Italian restaurant. The sauce gets so silky and rich you'd never guess how simple it is to make. I love that I can switch things up based on what's in my fridge or who's coming for dinner.
Ingredients for Gnocchi Dish
- Gnocchi: 1 pound shelf-stable potato gnocchi for reliability; cauliflower gnocchi works too.
- Spinach: 4 cups fresh spinach for vibrant color and nutrients; frozen spinach can be used if thawed and drained.
- Mushrooms: 1 pound crimini or portobello mushrooms for a hearty, earthy flavor.
- Heavy Cream: 1 cup for a rich, silky sauce; substitute with half-and-half for a lighter option.
- Chicken Broth: 1 cup for depth; vegetable broth works for a vegetarian version.
- Garlic: 3 cloves, minced for aromatic depth.
- Italian Seasoning: 1 teaspoon for herbaceous flavor.
- Smoked Paprika: 1/2 teaspoon for a subtle smoky kick and vibrant color.
- Olive Oil: 2 tablespoons for sautéing the mushrooms.
- Red Pepper Flakes: Optional, for a touch of heat.
Step-by-Step Instructions
- Prepare the Pan
- Heat a large, high-sided skillet over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering.
- Sauté Mushrooms
- Add sliced mushrooms to the hot pan in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 3-4 minutes until golden brown on one side. Stir and cook another 2-3 minutes until evenly browned. Remove half of the mushrooms and set aside.
- Create the Base
- Lower heat to medium and add 3 cloves minced garlic to the remaining mushrooms. Cook for 30 seconds until fragrant, being careful not to burn.
- Make the Sauce
- Add 1 pound gnocchi directly to the pan (uncooked). Pour in 1 cup chicken broth and 1 cup heavy cream. Add 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, and additional salt and pepper to taste. Stir to combine all ingredients.
- Cook the Gnocchi
- Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened enough to coat the back of a spoon.
- Incorporate Spinach
- Add 4 cups fresh spinach in batches, stirring after each addition until wilted. This should take about 2-3 minutes total. If sauce becomes too thick, thin with additional broth.
- Final Touches
- Taste and adjust seasonings. Add red pepper flakes if desired. Return reserved mushrooms to the pan and gently stir to combine. Let rest for 2-3 minutes before serving to allow sauce to thicken slightly.
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My Cooking Tips
Stick with store-bought gnocchi they hold up better in the sauce. I tried using fresh ones once and they turned to mush. Trust me letting the gnocchi cook right in that broth and cream makes all the difference. When heating up leftovers splash in a bit more cream to bring back that silky sauce.
Perfect Pairings
This rich dish needs something fresh on the side. I toss together a quick spinach salad with toasted pine nuts and shaved parmesan. Sometimes I'll grab a crusty baguette from the bakery just for soaking up that amazing sauce. When company's coming I'll add grilled chicken or salmon to make it extra special.
Saving for Later
Leftovers keep well in the fridge for about 4 days. Just warm them up slow and low adding a splash of cream to wake up the sauce. I wouldn't freeze this one though cream sauces get weird when they thaw. Honestly it's so quick to make fresh you probably won't need to anyway.
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Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
- Yes, you can use frozen spinach. Just thaw and drain it well before adding to the dish. You'll need about 1/2 cup of frozen spinach to replace the fresh spinach.
- → Why do you remove half the mushrooms before cooking the gnocchi?
- This technique ensures you have both tender mushrooms in the sauce and fresh browned mushrooms on top. It adds different textures and makes the dish more interesting.
- → Can I make this dish dairy-free?
- You can substitute the heavy cream with full-fat coconut milk or cashew cream. The sauce might be slightly different but will still be creamy and delicious.
- → What type of mushrooms work best in this recipe?
- While the recipe calls for crimini mushrooms, you can use any variety you like. Button mushrooms, portobello, or a mix of wild mushrooms would all work well in this dish.
- → How do I know when the gnocchi is cooked?
- The gnocchi will float to the top of the sauce when they're done cooking. They should be tender but still slightly firm when bitten into. This usually takes about 5 minutes.