Description
Soft, pillowy gnocchi combined with a rich, creamy spinach and mushroom sauce. This indulgent dish is a comforting, vegetarian option that’s perfect for a cozy dinner or special occasion.
Ingredients
For the Creamy Spinach and Mushroom Gnocchi:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 3 cups fresh spinach, chopped
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Once the water is boiling, add the gnocchi and cook according to the package instructions, usually for about 2-3 minutes or until the gnocchi float to the surface. Remove the gnocchi with a slotted spoon and set them aside. Be sure to save some of the cooking water for later use if needed to thin the sauce.
While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the mushrooms have released their moisture and become golden brown. Season with salt, pepper, and dried thyme (if using), then stir in the chopped spinach. Cook for another 2-3 minutes, or until the spinach wilts and softens.
Once the vegetables are cooked, pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese, ensuring it melts into the sauce and creates a creamy, smooth texture. Taste the sauce and adjust the seasoning if necessary, adding more salt and pepper as desired.
Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi with the creamy sauce and vegetables. If the sauce seems too thick, you can add a splash of the reserved gnocchi cooking water to thin it out to your desired consistency.
Continue to cook for another 2-3 minutes, allowing the gnocchi to absorb some of the sauce and become more flavorful. Stir occasionally to ensure the gnocchi don’t stick to the bottom of the pan.
Once everything is well combined and heated through, remove the skillet from the heat. Serve the creamy spinach and mushroom gnocchi in bowls or on plates. Garnish with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 35-40g
- Protein: 8-10g