Spinach and Mushroom Gnocchi

Spinach and Mushroom Gnocchi

Table of Contents

This Spinach and Mushroom Gnocchi is a quick, creamy, and comforting dish perfect for busy weeknights. Soft potato gnocchi is tossed in a rich garlic butter sauce with sauteed mushrooms, wilted spinach, and Parmesan. It’s a one-pan meal that delivers bold flavors in under 30 minutes!

Ingredients:

1 lb (16 oz) potato gnocchi (store-bought or homemade)

1 tbsp olive oil

8 oz mushrooms, sliced (cremini, button, or shiitake)

3 garlic cloves, minced

5 oz fresh spinach (about 3 cups)

½ cup heavy cream (or half-and-half)

¼ cup grated Parmesan cheese

½ tsp salt

¼ tsp black pepper

¼ tsp red pepper flakes (optional, for heat)

1 tsp lemon juice (optional, for freshness)

Extra Parmesan & fresh basil for garnish

Instructions:

1. Cook the Gnocchi:

1.Bring a large pot of salted water to a boil.

2.Add the gnocchi and cook according to package instructions (about 2-3 minutes).

3.Once they float to the top, drain and set aside.

2. Saute the Mushrooms:

1.In a large pan, heat butter and olive oil over medium-high heat.

2.Add mushrooms and saute for 5-7 minutes until golden brown.

3.Stir in garlic and cook for 30 seconds until fragrant.

3. Add Spinach & Cream:

1.Lower heat to medium and add spinach, stirring until wilted (about 1-2 minutes).

2.Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes.

3.Stir until the sauce thickens slightly (about 2 minutes).

4. Combine & Serve:

1.Add the drained gnocchi to the pan and toss to coat in the sauce.

See also  Mediterranean Stuffed Mushrooms with Feta & Roasted Peppers

2.Stir in lemon juice for brightness.

3.Serve immediately with extra Parmesan and fresh basil.

Nutritional Information (Per Serving):

Calories: 390

Protein: 9g

Carbohydrates: 50g

Fat: 18g

Saturated Fat: 9g

Cholesterol: 35mg

Sodium: 480mg

Fiber: 3g

Sugar: 3g

Notes & Tips:

For Extra Protein: Add grilled chicken or shrimp.

Make It Vegan: Use plant-based cream, vegan Parmesan, and dairy-free butter.

Want a Lighter Version: Use half-and-half or Greek yogurt instead of heavy cream.

Storage & Reheating: Store in an airtight container for up to 3 days. Reheat gently on low heat with a splash of milk or broth.

Add Crunch: Top with toasted pine nuts or walnuts for extra texture.

Time Breakdown:

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Common Questions & Answers:

Q: Can I use frozen gnocchi?

A: Yes! Cook frozen gnocchi directly in boiling water (they will take an extra minute or two to float).

Q: What’s the best type of mushroom for this recipe?

A: Cremini mushrooms work best for flavor, but you can use button, shiitake, or even a mix.

Q: Can I make this dish gluten-free?

A: Absolutely! Use gluten-free gnocchi, which is available in most stores.

Q: Can I add cheese other than Parmesan?

A: Yes! Pecorino Romano or Asiago cheese work well for a stronger flavor.