Spinach Mushroom Gnocchi (Print Version)
# Ingredients:
01 -
1 cup of heavy cream.
02 -
16 oz of potato gnocchi.
03 -
4 minced garlic cloves.
04 -
1/4 teaspoon of salt or more, as needed.
05 -
Black pepper to your taste.
06 -
1/2 teaspoon of smoked paprika.
07 -
8 oz of crimini mushrooms.
08 -
1 tablespoon of olive oil.
09 -
5 oz of fresh spinach.
10 -
Red pepper flakes (optional).
11 -
1/2 teaspoon of dried Italian herbs or Provence mix.
12 -
1/2 cup chicken broth.
# Instructions:
01 -
Add a tablespoon of olive oil to a wide heavy pan. Toss in the sliced mushrooms, seasoned with salt and pepper, and cook on high for about a minute or two. When they're browned and tender, scoop out half and set aside.
02 -
Using the same pan, add the remaining mushrooms along with the gnocchi (straight from the package), chicken broth, cream, garlic, paprika, Italian spices, and a pinch of salt.
03 -
Let everything bubble on medium heat. Stir it up, give it a lid, and let the gnocchi cook for roughly 5 minutes as the liquid simmers.
04 -
Pop the spinach in and stir over medium heat. After around 5 minutes, it should be softened. Take more time if you want a thicker sauce.
05 -
Sprinkle on more salt, black pepper, smoked paprika, or chili flakes for extra kick if you'd like. Add the set-aside mushrooms on top before serving.
# Notes:
01 -
Works as a main vegetarian meal or a side dish with some protein.
02 -
Let the sauce simmer longer until it thickens as much as you want.