Creamy Spinach and Mushroom Gnocchi

 

Ingredients

Mushrooms

• 1 tablespoon olive oil
• 8 oz mushrooms crimini
• salt and pepper

Gnocchi

• 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 or more
• 5 oz fresh spinach
• ¼ teaspoon salt to taste
• coarsely ground black pepper to taste
• red pepper flakes to taste

Instructions

Cook mushrooms

• Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy sauce

• To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
• Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
• Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.

Assembly

• Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
• Top with the remaining half of the cooked mushrooms