Creamy Spinach and Mushroom Gnocchi
The aroma of sautéed mushrooms fills your kitchen as the vibrant green spinach wilts gently beside them, inviting you to indulge in a delightful dish. As you toss the gnocchi into the creamy garlic sauce, you can almost taste the magic that’s about to happen. Each bite promises a perfect balance of earthy mushrooms and fresh greens enveloped in a luscious sauce, beckoning you to experience comfort like never before. This Creamy Spinach and Mushroom Gnocchi is not just a meal—it’s a warm, cozy hug on a plate, perfect for those chilly evenings or whenever you seek a little comfort food solace.
Table of Contents
I fondly remember the first time I made this dish for my family during a gloomy autumn afternoon. The laughter around the kitchen counter, the delightful chaos of my kids sneaking gnocchi before dinner, and the satisfaction of serving a meal everyone loved made it a cherished tradition. This dish has become our go-to for a quick yet satisfying dinner—something I’m sure you’ll adore just as much. So, gather your ingredients and let’s whip up some Creamy Spinach and Mushroom Gnocchi that’s not only easy but oh-so-delicious!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 20 minutes—perfect for busy weeknights!
- Irresistible Flavor: The creamy garlic sauce brings out the natural flavors of the veggies, creating a dish that’s rich and comforting.
- Eye-Catching Appeal: The vibrant colors of green spinach and brown mushrooms make for a playful presentation that’s sure to impress.
- Flexible Serving: Enjoy it as a hearty main dish or a delightful side with your favorite protein.
- Diet-Friendly Options: Perfectly vegetarian, and with easy tweaks, you can make it gluten-free or vegan.
Ingredients You’ll Need
1 tablespoon olive oil
Used for sautéing the mushrooms, it adds a subtle richness. You could substitute it with butter for a different flavor.8 oz mushrooms (crimini)
These earthy mushrooms enhance the umami flavor of the dish. Feel free to use button mushrooms or even shiitake if you prefer.Salt and pepper
Essential for seasoning, adjust both to your taste preferences.16 oz potato gnocchi
Store-bought makes this quick and easy. If you want a lighter meal, try using cauliflower gnocchi as a substitute.½ cup chicken broth
Adds depth to the sauce; vegetable broth can easily replace it for a vegetarian option.1 cup heavy cream
Gives the sauce its creamy texture. For a lighter version, use half-and-half or even coconut cream.4 cloves garlic (minced)
Adds aromatic flavor. You can adjust the amount based on your garlic love.1/2 teaspoon Italian seasoning
A mix of herbs that complements the dish beautifully; feel free to use fresh herbs if available.1/2 teaspoon smoked paprika
Adds a lovely smoky flavor that pairs well with the creamy sauce. You can increase this for more depth.5 oz fresh spinach
Fresh spinach wilts beautifully in the sauce, contributing vibrant color and nutrition. Kale could be a good substitute, just add it earlier since it takes longer to soften.1/4 teaspoon salt (to taste)
Adjust this to enhance the flavors as desired.Coarsely ground black pepper (to taste)
Gives it a bit of a kick!Red pepper flakes (to taste)
For those who like a little heat, sprinkle in some chili flakes to taste.
How to Make Creamy Spinach and Mushroom Gnocchi
Heat and Sauté: Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the sliced crimini mushrooms seasoned with salt and pepper. Cook for about 1 to 2 minutes until they soften and turn lightly golden. This quick sauté brings out their richness. Once perfectly browned, transfer half of the mushrooms to a plate and keep them aside for topping the dish later.
Make Creamy Sauce: In the same skillet, combine the remaining sautéed mushrooms with 16 oz of potato gnocchi, ½ cup of chicken broth, and 1 cup of heavy cream. Add 4 minced garlic cloves, ½ teaspoon Italian seasoning, and ½ teaspoon smoked paprika along with ¼ teaspoon of salt. Stir well to incorporate everything, then bring it to a gentle boil over medium heat.
Cook the Gnocchi: Once boiling, cover the skillet with a lid and let the gnocchi cook for about 5 minutes. The steam helps the gnocchi absorb the flavors while the sauce thickens, so don’t skip this step! Keep an eye on it to ensure everything is bubbling gently, which indicates it’s cooking properly.
Add Spinach: Now, add the 5 oz of fresh spinach to the skillet, stirring frequently for the next 5 minutes. Watch as the spinach wilts beautifully into the creamy sauce, taking care not to overcook it. If you want a thicker sauce, let it cook a little longer while stirring.
Season to Taste: Before serving, taste and adjust the flavors. You might want to add more salt, freshly ground black pepper, or a pinch of red pepper flakes for extra heat. This is your dish, so make it just right for you!
Top and Serve: Finally, top your creamy gnocchi with the reserved mushrooms you set aside earlier. Serve warm, maybe with a sprinkle of extra black pepper or even a twist of fresh lemon juice to brighten those flavors.
Storing & Reheating
To store your Creamy Spinach and Mushroom Gnocchi, let it cool completely before transferring it to an airtight container. It’s best kept in the refrigerator for up to 3 days. For longer storage, you can freeze it in a suitable container for up to 3 months; just be sure to separate layers with parchment paper to prevent sticking. When reheating, microwave it until warmed through or heat gently on the stove over low heat, adding a splash of cream or broth to refresh the sauce, as it can thicken when stored.
Chef’s Helpful Tips
- When sautéing mushrooms, avoid overcrowding the pan; this prevents steaming and achieves better browning.
- Ensure all ingredients, especially the cream, are at room temperature to blend smoothly and prevent curdling.
- If the sauce appears too thin after adding spinach, let it simmer uncovered for a few minutes to thicken naturally.
- Don’t be afraid to experiment with seasonal veggies or add proteins such as shrimp or chicken for variation.
- You can easily prepare the mushrooms ahead of time for a swift weeknight dinner.
By sharing this comforting bowl of Creamy Spinach and Mushroom Gnocchi, you’re hitting all the right notes of cozy, delightful goodness. The velvety sauce dances on your palate, while the earthy mushrooms and fresh spinach create a symphony of flavors. I encourage you to play around with the ingredients, making this dish uniquely yours. Whether you serve it on a cozy Saturday night or as a quick Wednesday dinner, it’s bound to become a favorite in your home.
Recipe FAQs
Can I use frozen gnocchi instead of fresh?
Absolutely! Frozen gnocchi works perfectly in this recipe. Just add them directly to the skillet; there’s no need to thaw beforehand. The cooking time might slightly increase, so aim for a few extra minutes to ensure they’re fully cooked.
Can I make this dish vegan?
Yes, you can easily adapt this recipe to be vegan! Substitute the heavy cream with coconut cream or any non-dairy alternative, and replace chicken broth with vegetable broth. For added creaminess, you might blend some soaked cashews into the sauce.
What if I don’t like mushrooms?
No worries at all! You can replace the mushrooms with any vegetables you love—think zucchini, bell peppers, or even artichokes. Just make sure to adjust the cooking time according to the veggies you choose.
How can I make the sauce spicier?
For those who crave a bit more heat, increase the amount of red pepper flakes or add a splash of your favorite hot sauce. You could also experiment with diced jalapeños for a fresh kick!
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📖 Recipe Card
Creamy Spinach and Mushroom Gnocchi
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Spinach and Mushroom Gnocchi offers irresistible flavors with earthy mushrooms, vibrant spinach, and a luscious garlic cream sauce, making it a perfect comfort food for easy homemade meals.
Ingredients
- 1 tablespoon olive oil
- 8 oz mushrooms (crimini)
- Salt and pepper
- 16 oz potato gnocchi
- ½ cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 5 oz fresh spinach
- ¼ teaspoon salt (to taste)
- Coarsely ground black pepper (to taste)
- Red pepper flakes (to taste)
Instructions
- Heat olive oil in a skillet over medium-high heat and sauté the crimini mushrooms for 1-2 minutes until golden.
- Add gnocchi, chicken broth, heavy cream, garlic, Italian seasoning, smoked paprika, and salt to the skillet. Bring to a gentle boil.
- Cover and cook the gnocchi for about 5 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in fresh spinach and cook for an additional 5 minutes until wilted.
- Adjust seasoning with salt, pepper, and red pepper flakes to taste.
- Top with reserved sautéed mushrooms and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
For a lighter version, substitute heavy cream with half-and-half or coconut cream.
Feel free to use seasonal vegetables instead of mushrooms, like zucchini or bell peppers.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg
