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Whip up this quick Creamy Spinach and Mushroom Gnocchi in only 20 minutes. You'll love the soft store-bought gnocchi mixed with fresh spinach and sautéed mushrooms all coated in a smooth garlic cream sauce. It works great as a veggie dinner option or fancy side dish, making it your new busy weeknight favorite.
What Makes This Gnocchi So Special
Busy cooks will fall in love with this time-saving meal that packs tons of flavor without the fuss. Everything cooks in one pan, cutting down on cleanup, while the velvety sauce, earthy mushrooms, and pillowy gnocchi create a cozy, fancy-tasting meal right at home. You can tweak it for different diets and serve it with crisp salads or your top protein picks.
What You'll Need For This Dish
- Gnocchi: Pantry-friendly potato gnocchi works best; try cauliflower gnocchi as an option.
- Spinach: Get baby spinach for bright color and good-for-you stuff; drained frozen works in a pinch.
- Mushrooms: Go for crimini or portobello for their meaty, woodsy taste.
- Heavy cream: This makes your sauce super silky; swap in half-and-half for something lighter.
- Chicken broth: Brings extra flavor to your sauce; grab veggie broth for a meat-free version.
- Garlic: Chopped up small for amazing smell and taste.
- Italian seasoning: A mix of herbs that takes the flavor up a notch.
- Smoked paprika: Gives a hint of smokiness and pretty color.
- Olive oil: Used to cook those tasty mushrooms.
- Red pepper flakes: Toss some in if you want a bit of spice.
Making Your Creamy Mushroom Gnocchi
- Get Your Pan Ready
- Warm up a big, deep skillet over medium-high heat. Pour in 2 tablespoons olive oil and wait till it gets shiny.
- Cook The Mushrooms
- Toss in your sliced mushrooms, making sure they don't stack up. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit untouched for 3-4 minutes until they get nice and golden on one side. Give them a stir and cook another 2-3 minutes until brown all over. Take half out and set them aside for later.
- Start The Flavor Base
- Turn heat down to medium and throw in 3 cloves of chopped garlic 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
- Put 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.
- Let The Gnocchi Soften
- Bring it all to a light boil, then lower to medium-low heat. Let it bubble gently for 5-7 minutes, stirring now and then, until gnocchi gets soft and your sauce is thick enough to stick to a spoon.
- Mix In The Greens
- Add 4 cups fresh spinach bit by bit, stirring after each handful until it shrinks down. This takes about 2-3 minutes total. If the sauce gets too thick, splash in more broth.
- Finish It Off
- Give it a taste and fix the seasonings. Add red pepper flakes if you want some kick. Put those saved mushrooms back in and stir gently. Let it sit for 2-3 minutes before serving so the sauce can thicken up a bit more.
Secrets For Amazing Gnocchi
Always go with store-bought shelf-stable gnocchi as it won't fall apart in your creamy sauce. Skip homemade gnocchi for this dish since it might break up while cooking. Make sure the gnocchi gets fully cooked in the liquid mix for the silkiest sauce. When warming leftovers, add a splash of cream or broth to bring back the creaminess. Need a gluten-free option? Just look for specially marked gluten-free gnocchi packages.
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What To Serve On The Side
Balance this hearty gnocchi with something light and fresh like a salad. Try a simple spinach mix with toasted pine nuts and shaved Parmesan or maybe an arugula blend with apple slices and dried cranberries. Don't forget some warm garlic bread or crusty French bread for soaking up that yummy sauce. Want more protein? A piece of roasted chicken or grilled salmon works wonders alongside.
Keeping And Warming Leftovers
Pop any extras in a sealed container in the fridge and eat within 4 days. When you're ready for round two, warm it slowly on low heat, adding a little splash of cream, milk, or broth to loosen up the sauce. Don't try freezing this dish as the creamy sauce will probably separate when thawed. This comfort food tastes way better fresh anyway!
Frequently Asked Questions
- → Can frozen gnocchi be used?
- Definitely! Just cook it a little longer, and the one-pan method will still deliver great results.
- → What can replace heavy cream?
- For a lighter option, swap heavy cream with half-and-half or whole milk. You might need extra cook time to thicken up the sauce.
- → Can I add some meat?
- Absolutely! Toss in grilled chicken, sautéed shrimp, or browned sausage. Cook it separately, then mix it back in at the end.
- → What mushrooms work best?
- Crimini mushrooms are great, but you can also use portobello, button mushrooms, or even a mix of wild ones for variety.
- → Can frozen spinach work here?
- Frozen spinach is okay if fresh isn't handy. Just thaw and drain it first, then stir it in last to heat up.