Description
This creamy spinach and mushroom gnocchi is a comforting dish that combines fluffy gnocchi with fresh spinach and earthy mushrooms in a luscious garlic sauce, making it perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 oz crimini mushrooms
- Salt and pepper to taste
- 16 oz potato gnocchi
- ½ cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 5 oz fresh spinach
- Red pepper flakes to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sauté sliced mushrooms with salt and pepper until browned, remove half and set aside.
- Combine remaining mushrooms with gnocchi, chicken broth, heavy cream, garlic, Italian seasoning, smoked paprika, and salt.
- Bring to a gentle boil, cover and simmer for 5 minutes until gnocchi floats.
- Add spinach and cook for another 5 minutes until wilted.
- Adjust seasoning and top with remaining mushrooms.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
For gluten-free, use gluten-free gnocchi.
Reheat with a splash of broth or cream to refresh the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg