Description
Creamy Spinach and Mushroom Gnocchi is a comforting and indulgent dish that blends potato gnocchi with sautéed mushrooms and fresh spinach in a creamy sauce.
Ingredients
Scale
- 2 tablespoon olive oil
- 2 cup sliced mushrooms
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cup fresh spinach
- 3 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove half of the mushrooms to a plate, leaving the remaining half in the skillet.
- To the skillet with the remaining mushrooms, add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, and smoked paprika. Bring the mixture to a boil, stirring well to combine.
- Cover the skillet and cook the gnocchi on medium heat for about 5 minutes, allowing the sauce to bubble and the gnocchi to become tender.
- Stir in the fresh spinach and continue cooking for 3-5 minutes, stirring frequently, until the spinach has wilted and the gnocchi is cooked through.
- Season the Creamy Spinach and Mushroom Gnocchi with additional salt, pepper, and a sprinkle of red pepper flakes (if desired). Top with the reserved sautéed mushrooms and a generous grating of Parmesan cheese.
Notes
This dish can be prepared ahead of time by cooking the gnocchi and creamy sauce separately. Store in airtight containers in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 470
- Sugar: 3
- Sodium: 630
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 42
- Fiber: 3
- Protein: 15
- Cholesterol: 90