Description
Creamy spinach and mushroom gnocchi is a comforting dish that marries tender potato dumplings with a rich, velvety sauce. Featuring sautéed mushrooms and fresh spinach, this recipe creates a delightful balance of flavors that will elevate any dinner table. Perfect for cozy nights or impressing guests, it’s sure to become a family favorite.
Ingredients
Scale
- 1 pound store-bought potato gnocchi
- 3 cups fresh baby spinach
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Cook the gnocchi in salted boiling water until they float (about 2-3 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the sliced mushrooms and minced garlic until golden brown (5-7 minutes).
- Add the spinach to the skillet and cook until wilted (2-3 minutes). Season with salt and pepper.
- Pour in the heavy cream and simmer for 3-5 minutes until slightly thickened.
- Add the cooked gnocchi to the sauce, tossing gently to coat. Stir in Parmesan cheese until melted.
- Serve hot, garnished with additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: For a lighter dish, substitute half-and-half for heavy cream. Customize with cooked chicken or shrimp for added protein. Fresh herbs like basil or thyme can enhance flavor; sprinkle them on top before serving.