Creamy Spinach and Mushroom Gnocchi
This is one of those meals that’s perfect for slow, cozy evenings at home—maybe with a glass of wine in hand and a candle flickering nearby.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Sharp Knife and Cutting Board
- Measuring cups and spoons
- Grater (for Parmesan)
Ingredients
For the Gnocchi and Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 oz cremini or white mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 16 oz potato gnocchi shelf-stable or fresh
- 3 cups fresh baby spinach
- Optional: extra Parmesan and red pepper flakes for garnish
Instructions
Heat the Pan and Sauté the Mushrooms
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Once the butter is melted and bubbling slightly, add the sliced mushrooms in a single layer.
- Let them cook undisturbed for 3–4 minutes to get some color, then stir occasionally for another 3–4 minutes until softened and golden.
- Season with a pinch of salt, black pepper, and ½ teaspoon dried thyme.
- Pro Tip: Don’t overcrowd the pan—give the mushrooms space to brown rather than steam.
Add Garlic and Build the Flavor Base
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant (don’t let it burn!).
- Pour in ½ cup broth, scraping up any bits stuck to the bottom of the pan—this adds tons of flavor.
- Let it simmer for 1–2 minutes to reduce slightly.
Stir in the Cream and Cheese
- Reduce heat to low and add 1 cup heavy cream, stirring to combine.
- Mix in ¼ cup grated Parmesan, stirring until it melts smoothly into the sauce.
- Pro Tip: Whisk gently and continuously as the cheese melts to avoid clumps and ensure a silky texture.
Add Gnocchi and Let It Simmer
- Stir in the 16 oz gnocchi, making sure they’re fully submerged in the sauce.
- Cover the pan with a lid and let it simmer gently over low heat for 5–7 minutes, stirring once or twice.
- The gnocchi will soften and cook through while the sauce thickens.
- Pro Tip: Don’t boil the sauce—keep it at a low simmer so the gnocchi cooks without breaking apart.
Fold in the Spinach and Finish
- Once the gnocchi are tender, add the baby spinach a handful at a time.
- Stir gently until wilted and fully incorporated. This should take about 1–2 minutes.
- Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.
Serve and Garnish
- Spoon the gnocchi into bowls and top with extra Parmesan and a sprinkle of red pepper flakes, if you like a little heat.
- Serve immediately while hot and creamy.
Notes
Estimated Nutritional Value Per Serving:
- Calories: ~460–500 kcal
- Protein: ~9–12g
- Fat: ~30–35g
- Carbohydrates: ~40–45g
- Fiber: ~3–4g
- Sugar: ~3g
- Sodium: ~500–600mg