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This DIY Velvety Spinach and Mushroom Gnocchi comes together quickly in only 20 minutes. You'll enjoy soft store-bought gnocchi, leafy spinach, and cooked mushrooms swimming in a smooth, garlicky cream sauce. It works great as either a filling veggie dinner or a rich side dish, making it your best friend on hectic evenings.
What Makes This Gnocchi Special
Busy folks will really dig this dish that packs tons of flavor without much work. Since everything cooks in one pan, you won't face a sink full of dirty dishes later. The smooth sauce combined with earthy mushrooms and soft gnocchi gives you restaurant-quality food right at home. You can tweak it based on your diet needs and it tastes amazing with a simple salad or your choice of meat.
What You'll Need for This Dish
- Gnocchi: Grab the shelf-stable potato kind for best results; you can also try cauliflower gnocchi.
- Spinach: Go with fresh leaves for bright color and health benefits; drained frozen spinach works in a pinch.
- Mushrooms: Pick crimini or portobello for their rich, woodsy taste.
- Heavy cream: This makes your sauce super smooth; try half-and-half if you want something lighter.
- Chicken broth: Gives your sauce extra flavor; swap with veggie broth for a meat-free option.
- Garlic: Chopped up small for amazing smell and taste.
- Italian seasoning: This herb mix takes your flavor up a notch.
- Smoked paprika: Adds a hint of smokiness and pretty color.
- Olive oil: Used to cook your mushrooms.
- Red pepper flakes: Toss some in if you like a bit of spice.
Making Your Spinach Mushroom Gnocchi
- Get Your Skillet Ready
- Warm up a big, deep pan on medium-high flame. Pour in 2 tablespoons olive oil and wait till it gets hot and shiny.
- Cook Your Mushrooms
- Toss sliced mushrooms into the hot oil, spreading them out flat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit for 3-4 minutes until they get golden on one side. Stir them around and cook another 2-3 minutes until they're nicely browned all over. Take half out and set them aside.
- Start Your Flavor Base
- Turn down to medium heat and throw in 3 cloves of chopped garlic with the mushrooms still in the pan. Stir for just 30 seconds until you can smell it, but don't let it burn.
- Whip Up Your Sauce
- Drop 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, plus some salt and pepper to taste. Mix everything together well.
- Get Those Gnocchi Soft
- Let the mix bubble gently, then lower heat to medium-low. Let it cook for 5-7 minutes, stirring now and then, until gnocchi gets soft and your sauce thickens enough to stick to a spoon.
- Mix In Your Greens
- Add 4 cups fresh spinach bit by bit, stirring each time until it wilts down. This should take about 2-3 minutes total. If your sauce gets too thick, add a splash more broth to thin it out.
- Finish It Off
- Taste and add more seasonings if needed. Sprinkle in some red pepper flakes if you want heat. Put those saved mushrooms back in and stir gently. Let everything sit for 2-3 minutes before serving so your sauce can set up a little more.
Tricks for Amazing Gnocchi
Stick with packaged gnocchi from the store as they won't fall apart in your creamy sauce. Don't use homemade ones since they might break down while cooking. Make sure your gnocchi cooks all the way in the liquid for a smooth sauce. When warming up leftovers, add a little cream or broth to bring back the nice texture. If you can't have gluten, just look for gnocchi packages marked gluten-free.
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What Goes Well With This Dish
Since this gnocchi is pretty rich, try eating it with a light salad for balance. Maybe go with a spinach salad topped with pine nuts and Parmesan or mix arugula with apples and cranberries. Some warm garlic bread or a chunk of crusty baguette works great for scooping up that tasty sauce. If you want meat with it, try some baked chicken or grilled salmon on the side.
Keeping Your Leftovers
Put any extra gnocchi in a sealed container in your fridge and eat it within 4 days. When you want to warm it up, do it slowly in a pan on low heat, and splash in some cream, milk, or broth if it's too thick. Don't try to freeze this dish because the cream sauce might get weird when you thaw it out. This comfort food tastes way better when it's fresh anyway.
Frequently Asked Questions
- → Is frozen gnocchi okay to use?
- Sure, frozen gnocchi works fine. It might take a little extra cooking time, but the one-pan method is still great.
- → What can I use instead of heavy cream?
- If you want something lighter, swap heavy cream for whole milk or half-and-half. Just know the sauce might be thinner, so simmer a bit longer.
- → Can I add meat or seafood?
- Definitely! Grilled chicken, shrimp, or even Italian sausage works. Cook it first, set aside, and drop it back in to heat at the end.
- → What mushrooms are best?
- Crimini mushrooms are great, but you can use any kind—button, portobello, or even a mix of wild ones.
- → Can frozen spinach be swapped in?
- Yes, though fresh spinach is ideal. For frozen, thaw and drain it well before adding at the end to warm it up.