Name: Creamy Spinach and Mushroom Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: Olive Oil; Mushrooms (Crimini); Potato Gnocchi; Chicken Broth; Heavy Cream; Garlic; Italian Seasoning; Smoked Paprika; Fresh Spinach; Salt and Pepper; Red Pepper Flakes

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Imagine walking into your kitchen as the aromas of creamy garlic sauce and sautéed mushrooms fill the air, beckoning you closer. The delightful sight of tender gnocchi, glistening with a rich, velvety sauce, creates a scene that’s both comforting and tantalizing. It’s that warm, cozy feeling after a long day when you crave something hearty yet simple. This dish, Creamy Spinach and Mushroom Gnocchi, takes me back to carefree evenings spent cooking with loved ones, forging connections over a shared meal, laughter ringing through the kitchen. It’s perfect for chilly autumn nights or when you want a quick, satisfying dinner during the busy week. I can’t wait for you to experience the comfort of this dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Spinach and Mushroom Gnocchi
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Spinach and Mushroom Gnocchi

If you’re looking for a quick-meal solution that feels indulgent yet is completely accessible, this is it! Get ready to impress your taste buds (and maybe a few friends) with this incredibly easy dish.

Why You’ll Love This Recipe

Simple & Quick: This creamy gnocchi comes together in just 20 minutes using one pan—perfect for busy nights.
Irresistible Flavor: Rich, creamy sauce meets earthy mushrooms and fresh spinach, resulting in a delightful burst of flavor.
Eye-Catching Appeal: It looks stunning with vibrant green spinach and golden-brown mushrooms—perfect for a dinner party.
Flexible Serving: Enjoy it as a quick dinner or serve as a delightful side alongside grilled chicken or salmon.
Diet-Friendly Options: Quick swaps can make it gluten-free or dairy-free if needed—it’s versatile!

Ingredients You’ll Need

Olive Oil: A splash of good-quality olive oil enhances the flavors of the mushrooms and adds richness to the sauce. You can swap it with butter for a different taste.
Mushrooms (Crimini): These mushrooms offer a hearty, umami flavor that beautifully complements the creaminess. Feel free to use button or shiitake mushrooms as alternatives.
Potato Gnocchi: Store-bought for convenience; it’s light and pillowy. If you’re making your own, aim for a fluffy texture.
Chicken Broth: Adds depth to the sauce. Vegetable broth is a great substitute for a vegetarian option.
Heavy Cream: This makes the sauce luxuriously creamy. For a lighter version, half-and-half or coconut cream works nicely.
Garlic: Freshly minced garlic adds a pungent kick. Adjust according to your love for garlic.
Italian Seasoning: A mix of herbs that enhances the overall flavor. Dried oregano or basil can be used instead.
Smoked Paprika: It introduces a subtle smokiness, elevating the dish. If unavailable, regular paprika is fine, but it won’t have the same depth.
Fresh Spinach: It wilts beautifully and provides a pop of color. Kale can also work here; just chop it smaller.
Salt and Pepper: Adjust to your taste; don’t shy away from freshly ground black pepper for enhanced flavor.
Red Pepper Flakes: Optional for those who like a bit of heat; add as desired.

How to Make Creamy Spinach and Mushroom Gnocchi

Cook Mushrooms: Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add sliced mushrooms that have been seasoned with salt and pepper, and sauté for about 2 minutes, or until they’re lightly browned and softened. The aroma of the sautéing mushrooms is irresistible! Remember to remove half of the cooked mushrooms from the skillet and set them aside for later to maintain that appealing texture.

Make Creamy Sauce: In the same skillet, add the remaining mushrooms back in along with 16 ounces of uncooked potato gnocchi, ½ cup of chicken broth, 1 cup of heavy cream, 4 minced garlic cloves, ½ teaspoon of Italian seasoning, ½ teaspoon of smoked paprika, and a pinch of salt. Stir everything together to ensure it’s well mixed, then bring this delightful concoction to a boil over medium heat, watching it bubble with excitement!

Simmer and Stir: Once boiling, cover with a lid and allow the gnocchi to simmer for about 5 minutes. During this time, the gnocchi will puff up, and the flavors meld together beautifully. Keep an eye on it, stirring occasionally to prevent sticking, and enjoying the fragrant smells wafting through your kitchen.

Add Spinach: After the gnocchi has had a chance to cook, toss in 5 ounces of fresh spinach, stirring frequently over medium heat for about 5 minutes. The spinach wilts down nicely, blending into the creamy sauce. If you prefer a thicker sauce, feel free to cook it a bit longer, allowing all those flavors to deepen!

Season and Serve: It’s time to season! Add more salt and freshly cracked black pepper to taste, along with a sprinkle of red pepper flakes and additional smoked paprika, if you like a little kick. Finally, gently fold in the reserved mushrooms, allowing all the vibrant colors and flavors to come together before serving.

Storing & Reheating

To store your Creamy Spinach and Mushroom Gnocchi, let it cool completely and transfer it to an airtight container where it can be kept in the refrigerator for up to 3 days. If you prefer freezing it, portion it out and place in freezer-safe bags—just be sure to squeeze out as much air as possible. It can last for about 3 months in the freezer, though the texture may change slightly upon reheating. To reheat, simply warm it in a pan over low heat, adding a splash of broth or cream to refresh the sauce, stirring until warmed through.

Chef’s Helpful Tips

Avoid overcrowding the skillet when cooking mushrooms to ensure they brown nicely rather than steam.
Make sure to stir the gnocchi occasionally while it simmers to prevent sticking to the bottom of the pan.
For a lighter sauce, consider using half-and-half instead of heavy cream, but be mindful that the texture will differ.
Fresh spinach can be swapped with kale or even frozen spinach—just thaw and drain well before adding.
Always taste and adjust the seasoning at the end—freshly cracked black pepper can really elevate the dish!
This recipe is fantastic for meal prep—simply double the ingredients for a weeknight lifeline!

The creamy indulgence of Creamy Spinach and Mushroom Gnocchi offers you a simple yet luxurious meal perfect for any day of the week. Each bite is velvety and rich, tempting you to come back for more. Feel free to throw in other seasonal veggies or proteins to make it uniquely yours!

Recipe FAQs

Can I use store-bought gnocchi?

Absolutely! Store-bought gnocchi is convenient and cooks quickly, making it perfect for this recipe. Just watch the cooking time to ensure it doesn’t become mushy. If you’re feeling adventurous, you can always try making fresh gnocchi—it’s worth the effort!

Can I freeze the leftover gnocchi?

Yes, you can freeze this dish! Just allow it to cool completely before placing it in a freezer-safe container. It is best consumed within three months. To reheat, gently warm it up in a skillet, adding a splash of cream or broth for moisture.

Can I add different vegetables?

Definitely! Feel free to include other veggies like bell peppers, zucchini, or even asparagus. Just be sure to adjust cooking times based on the vegetables used for optimal texture.

Is this dish suitable for vegans?

To make this Creamy Spinach and Mushroom Gnocchi vegan-friendly, simply substitute the heavy cream with coconut cream or cashew cream, and use vegetable broth instead of chicken broth. You’ll still get a rich and creamy sauce!