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Creamy Mushroom and Spinach Gnocchi

A quick, indulgent dish combining pillowy gnocchi with earthy mushrooms and vibrant spinach in a rich, creamy sauce suitable for busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (16 oz) potato gnocchi
  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced your choice: cremini, button, or shiitake
  • 2 cloves garlic, minced
  • 4 cups fresh baby spinach
  • 1 cup heavy cream (or half-and-half) for a slightly lighter twist
  • 1/2 teaspoon Italian seasoning
  • to taste Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese plus more for sprinkling on top
  • Fresh parsley for garnish optional

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the gnocchi according to package instructions (usually just a few minutes until they float!). Once they’re ready, drain them and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Toss in the sliced mushrooms and sauté until they’re golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and sauté for just a minute. Then, add the fresh baby spinach, stirring until wilted.
  4. Pour in the heavy cream and sprinkle in the Italian seasoning. Let it bubble and thicken for about 3-4 minutes, stirring occasionally. Add salt and pepper to taste.
  5. Add the gnocchi to the skillet, tossing everything together until the gnocchi are generously coated in the sauce. Stir in Parmesan cheese for extra creaminess.
  6. Serve immediately and enjoy the reactions from your guests!

Notes

Don’t skimp on the cheese; it adds a lovely nutty flavor. Feel free to add cooked chicken, bacon bits, or roasted vegetables for variations. For easy clean-up, you can cook the gnocchi in the same skillet.