Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes) Recipe
Introduction
This Creamy Spinach and Mushroom Gnocchi is a comforting one-pan meal ready in just 20 minutes. Tender gnocchi cooked in a luscious garlic cream sauce with sautéed mushrooms and fresh spinach makes for a simple yet satisfying dish perfect for busy weeknights.
Ingredients
- 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 (or Herbs from Provence)
- ½ teaspoon smoked paprika (or more, to taste)
- 5 oz fresh spinach
- ¼ teaspoon salt (to taste)
- Coarsely ground black pepper (to taste)
- Red pepper flakes (to taste)
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large, high-sided, heavy-bottomed skillet over high heat. Slice the mushrooms and season them with salt and pepper. Cook the mushrooms for 1–2 minutes until lightly browned and softened. Remove half of the cooked mushrooms to a plate and set aside.
- Step 2: Add the uncooked potato gnocchi to the same skillet along with chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir everything well and bring to a boil over medium heat.
- Step 3: Cover the skillet with a lid and cook the gnocchi in the boiling sauce for about 5 minutes, stirring occasionally to prevent sticking.
- Step 4: Add the fresh spinach to the skillet and cook on medium heat for another 5 minutes, stirring frequently, until the spinach has wilted to your liking. For a thicker sauce, cook a little longer while stirring.
- Step 5: Season the dish with additional salt, coarsely ground black pepper, red pepper flakes, and smoked paprika if desired. Top with the remaining cooked mushrooms before serving.
Tips & Variations
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free version, though the sauce will be less rich.
- Add grated Parmesan cheese on top for extra flavor.
- Try adding chopped sun-dried tomatoes or caramelized onions for added complexity.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi can be used. There’s no need to thaw it first—just add it directly to the skillet and adjust cooking time slightly if needed until the gnocchi is tender.
How can I make this dish vegan?
To make this recipe vegan, use a plant-based cream substitute like cashew cream or coconut milk, replace chicken broth with vegetable broth, and skip any cheese toppings. Also, cook mushrooms in olive oil or vegan butter.
Print
Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy spinach and mushroom gnocchi is a comforting one-pan meal that comes together in just 20 minutes. Featuring sautéed crimini mushrooms, tender potato gnocchi, and a luscious garlic-infused cream sauce with fresh spinach, it’s perfect for a quick yet indulgent dinner. The sauce is seasoned with Italian herbs, smoked paprika, and a touch of heat from red pepper flakes, creating a harmonious blend of flavors in a creamy, satisfying dish.
Ingredients
Vegetables and Herbs
- 8 oz crimini mushrooms, sliced
- 5 oz fresh spinach
- 4 cloves garlic, minced
Dairy and Broth
- 1 cup heavy cream
- ½ cup chicken broth
Pantry Items and Seasonings
- 1 tablespoon olive oil
- 16 oz potato gnocchi
- ½ teaspoon Italian seasoning (or Herbs from Provence)
- ½ teaspoon smoked paprika (plus extra for garnish)
- ¼ teaspoon salt (plus more to taste)
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Cook mushrooms: Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet over high heat. Add sliced mushrooms seasoned with salt and pepper, and cook for 1 to 2 minutes until they are lightly browned and softened. Remove half of the cooked mushrooms to a plate and set aside.
- Make creamy sauce: In the same skillet with the remaining mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir the ingredients well and bring the mixture to a boil over medium heat. Cover with a lid and let the gnocchi cook for about 5 minutes while the sauce boils.
- Add spinach: Stir in fresh spinach and cook on medium heat, stirring frequently, for another 5 minutes or until the spinach has wilted to your liking. If you prefer a thicker sauce, continue cooking a bit longer.
- Season and assemble: Adjust seasoning by adding more salt, freshly ground black pepper, red pepper flakes, and smoked paprika if desired. Finish by topping the dish with the reserved cooked mushrooms before serving.
Notes
- Use fresh potato gnocchi for best texture and flavor; frozen gnocchi can be substituted but may require slightly longer cooking time.
- Adjust the amount of smoked paprika and red pepper flakes to control the heat level.
- If you want a vegetarian version, substitute chicken broth with vegetable broth.
- For a thicker sauce, allow the gnocchi and spinach to cook uncovered a little longer to reduce excess liquid.
- Serve with grated Parmesan cheese or a sprinkle of nutritional yeast for added flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: gnocchi, creamy spinach gnocchi, mushroom gnocchi, one-pan meal, quick dinner, Italian comfort food
