Description
This creamy spinach mushroom gnocchi is a 20-minute, one-pan meal packed with garlic, veggies, and tender gnocchi — comfort food made simple.
Ingredients
- 1 tablespoon olive oil
- 8 oz cremini or baby bella mushrooms, sliced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 16 oz potato gnocchi (shelf-stable or refrigerated)
- 1 cup heavy cream
- 1/2 cup low-sodium vegetable or chicken broth
- 3 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- 5 oz fresh spinach leaves
- Pinch of red pepper flakes (optional for heat)
- Freshly grated Parmesan cheese (for garnish)
- Extra black pepper or paprika (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and black pepper. Sauté for 4–5 minutes until golden brown and softened. Remove half of the mushrooms and set aside for topping.
- To the same pan, add gnocchi, heavy cream, broth, garlic, Italian seasoning, smoked paprika, and remaining salt. Stir to coat evenly.
- Bring the mixture to a gentle boil over medium heat. Cover and cook for 5–6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
- Stir in spinach and cook uncovered for 2–3 minutes until wilted.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes. Top with the reserved mushrooms, sprinkle with Parmesan, and serve warm.
Notes
- This dish thickens as it cools.
- To reheat, add a splash of milk or broth and warm gently on the stove until creamy again.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American