Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes) Recipe

Introduction

This creamy spinach and mushroom gnocchi is a comforting one-pan dish ready in just 20 minutes. Tender potato gnocchi cooked in a luscious garlic cream sauce with fresh spinach and sautéed mushrooms makes for a quick and satisfying meal 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 (plus more if desired)
• 5 oz fresh spinach
• ¼ teaspoon salt (to taste)
• Coarsely ground black pepper (to taste)
• Red pepper flakes (to taste)

Instructions

1. Step 1: Heat olive oil in a large, heavy-bottomed skillet over high heat. Add sliced mushrooms seasoned with salt and pepper. Cook for 1 to 2 minutes until they are lightly browned and softened. Remove half of the mushrooms and set them aside on a plate.
2. Step 2: To 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 well to combine.
3. Step 3: Bring the mixture to a boil over medium heat. Cover the skillet with a lid and cook the gnocchi for about 5 minutes, allowing the sauce to boil and thicken while the gnocchi cooks through.
4. Step 4: Add the fresh spinach to the skillet and cook over medium heat, stirring frequently, for 5 minutes or until the spinach is wilted to your preference. If you want a thicker sauce, continue cooking a bit longer.
5. Step 5: Season the dish with additional salt, freshly ground black pepper, red pepper flakes, and more smoked paprika if desired. Stir to combine all the flavors.
6. Step 6: Finish by topping the creamy gnocchi with the reserved sautéed mushrooms and serve immediately.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Try adding a handful of grated Parmesan cheese for extra richness.
• If you prefer a vegan dish, use coconut cream and vegan gnocchi, and omit the cheese.
• Use kale instead of spinach for a chewier texture and earthy flavor.
• Watch the cooking time closely to avoid overcooking gnocchi, which can become mushy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce, as it may thicken when chilled.

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. Add a few extra minutes to the cooking time and ensure they are cooked through before serving.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk as a lighter or dairy-free alternative, though the sauce will be less rich and creamy.

Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes) Recipe

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★★★★★

4.5 from 76 reviews

This Creamy Spinach and Mushroom Gnocchi is a quick and delicious one-pan meal that comes together in just 20 minutes. Featuring tender potato gnocchi cooked in a luscious cream sauce with garlic, mushrooms, fresh spinach, and warming Italian spices, this recipe offers a perfect balance of comfort and freshness. Ideal for busy weeknights, it requires minimal cleanup and delivers maximum flavor with simple ingredients.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables

• 8 oz crimini mushrooms, sliced
• 5 oz fresh spinach
• 4 cloves garlic, minced

Pantry Items & Seasonings

• 1 tablespoon olive oil
• ½ cup chicken broth
• 1 cup heavy cream
• ½ teaspoon Italian seasoning (or Herbs from Provence)
• ½ teaspoon smoked paprika (plus more if desired)
• ¼ teaspoon salt (plus more to taste)
• Coarsely ground black pepper, to taste
• Red pepper flakes, to taste

Carbohydrates

• 16 oz potato gnocchi

Instructions

1. 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, cooking for about 1 to 2 minutes until they are lightly browned and softened. Remove half of the cooked mushrooms to a plate and set aside.
2. Make creamy sauce: To the same skillet with the remaining cooked mushrooms, add the uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir well to combine all ingredients.
3. Cook gnocchi: Bring the mixture to a boil over medium heat. Cover the skillet with a lid and let it cook for about 5 minutes, stirring occasionally, until the gnocchi is tender and the sauce is bubbling.
4. Add spinach: Stir in the fresh spinach and continue cooking on medium heat for another 5 minutes, stirring frequently until the spinach wilts to your liking. For a thicker sauce, cook longer as desired.
5. Season to taste: Adjust seasoning with additional salt, freshly ground black pepper, red pepper flakes, and smoked paprika, if you prefer more heat or smoky flavor.
6. Assemble and serve: Top the creamy gnocchi and spinach mixture with the reserved half of cooked mushrooms. Serve immediately while warm.

Notes

• You can substitute heavy cream with half-and-half for a lighter version but expect a slightly less creamy texture.
• For a vegetarian option, replace chicken broth with vegetable broth.
• If you prefer a thicker sauce, cook the gnocchi uncovered for the last few minutes to reduce the liquid.
• Add Parmesan cheese on top for extra richness and flavor.
• Adjust red pepper flakes according to your heat preference.

Keywords: creamy gnocchi, spinach and mushroom recipe, one-pan dinner, quick Italian meal, potato gnocchi, easy weeknight dinner