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 swim in a rich, flavorful sauce with sautéed mushrooms and fresh spinach, perfect for a quick weeknight meal.

Ingredients

• 1 tablespoon olive oil
• 8 oz crimini mushrooms, sliced
• 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 de Provence)
• ½ teaspoon smoked paprika (plus more if desired)
• 5 oz fresh spinach
• ¼ teaspoon salt (adjust to taste)
• Coarsely ground black pepper, to taste
• Red pepper flakes, to taste

Instructions

1. Step 1: Heat olive oil in a large, high-sided skillet over high heat. Add the sliced mushrooms seasoned with salt and pepper. Cook for about 1-2 minutes until lightly browned and softened. Remove half of the mushrooms to a plate and set aside.
2. Step 2: To the same skillet with the remaining mushrooms, add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
3. Step 3: Stir well and bring the mixture to a boil over medium heat. Cover the skillet with a lid and cook for about 5 minutes, allowing the gnocchi to cook and the sauce to thicken.
4. Step 4: Add the fresh spinach to the skillet and stir frequently for another 5 minutes, or until the spinach wilts to your preference. For a thicker sauce, cook a bit longer.
5. Step 5: Season with additional salt, freshly ground black pepper, red pepper flakes, and smoked paprika to taste.
6. Step 6: Top the dish with the reserved cooked mushrooms before serving.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Try adding grated Parmesan or Pecorino cheese for extra richness.
• If you prefer a spicier dish, increase the amount of red pepper flakes or smoked paprika.
• Use fresh gnocchi if available for an even softer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a minute or two to the cooking time while covered, ensuring they’re heated through and tender.

Is it possible to make this dish vegan?

Absolutely. Use a plant-based cream and broth alternative, and substitute olive oil for butter if desired. Nutritional yeast can replace cheese if you decide to add it.

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

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★★★★★

4.8 from 87 reviews

This creamy spinach and mushroom gnocchi recipe is a quick and delicious one-pan meal that can be ready in just 20 minutes. Tender potato gnocchi is cooked right in a rich and flavorful sauce made with chicken broth, heavy cream, garlic, and smoked paprika, then combined with sautéed mushrooms and fresh spinach for a hearty, comforting dish perfect for weeknight dinners.

• Author: Ella
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

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

Liquids & Dairy

• 1/2 cup chicken broth
• 1 cup heavy cream

Dry & Seasonings

• 16 oz potato gnocchi (uncooked)
• 1/2 teaspoon Italian seasoning (or Herbs from Provence)
• 1/2 teaspoon smoked paprika (or more to taste)
• 1 tablespoon olive oil
• 1/4 teaspoon salt (to taste)
• Salt and coarsely ground black pepper (to taste)
• Red pepper flakes (to taste)

Instructions

1. Cook mushrooms: Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet over high heat. Add the sliced mushrooms seasoned with salt and pepper. Cook for about 1 to 2 minutes until they are lightly browned and softened. Remove half of the cooked mushrooms to a plate for later use.
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 1/4 teaspoon salt. Stir to combine.
3. Cook gnocchi: Bring the mixture to a boil over medium heat, stirring well. Cover the skillet with a lid and let the gnocchi cook for about 5 minutes on medium heat, allowing the sauce to boil and thicken as the gnocchi softens.
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 a little longer while stirring.
5. Season and assemble: Taste and adjust seasoning by adding more salt, freshly ground black pepper, red pepper flakes, and smoked paprika if desired. Finally, top the dish with the reserved half of the cooked mushrooms and serve immediately.

Notes

• Use fresh potato gnocchi for best texture and quicker cooking.
• If you want a vegetarian version, substitute vegetable broth for chicken broth.
• Adjust the amount of smoked paprika and red pepper flakes based on your spice preference.
• For a thicker sauce, cook uncovered for a few extra minutes after the spinach is added.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

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