Creamy Spinach and Mushroom Gnocchi
This Creamy Spinach and Mushroom Gnocchi recipe delivers pillowy potato dumplings in a rich, decadent sauce, perfect for a comforting and flavorful meal. It's surprisingly easy to make in under 30 minutes and can be customized with different proteins and vegetables, making it a weeknight favorite for everyone.
Equipment
- Large skillet or pot
- Cutting board
- Knife
- Garlic press (optional)
- Measuring cups and spoons
- Colander or strainer
- Wooden spoon or spatula
- Serving bowls
Ingredients
- 1 pound gnocchi
- 8 ounces mixed mushrooms, sliced cremini, shiitake, oyster
- 5 ounces fresh spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: red pepper flakes, to taste
- Optional: drizzle of olive oil for garnish
Instructions
- Clean and slice the mushrooms. Keep different varieties separated if desired.
- In a large skillet or pot, melt butter and olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes. Stir occasionally.
- Add the fresh spinach to the skillet and cook until it wilts down, about 2-3 minutes. Stir occasionally.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until it's melted and the sauce is smooth. The sauce should thicken slightly.
- While the sauce is simmering, cook the gnocchi according to package directions. Typically, you'll boil them in salted water until they float to the surface.
- Drain the gnocchi and add them to the skillet with the creamy spinach and mushroom sauce.
- Toss gently to coat the gnocchi with the sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley, if desired. A little drizzle of olive oil adds a lovely finishing touch.
Notes
For best results, use freshly grated Parmesan cheese as pre-shredded cheese may not melt as smoothly. Avoid overcrowding the pan when cooking mushrooms to ensure proper browning. Taste and adjust seasoning before adding gnocchi. To make ahead, prepare the sauce up to 2 days in advance and store in the refrigerator. Leftovers can be stored in the refrigerator for up to 3 days. To add protein, consider incorporating grilled chicken, sausage, or shrimp.