Description
Learn how to make creamy spinach and mushroom gnocchi a rich, comforting dish that combines tender gnocchi with a creamy mushroom sauce.
Ingredients
Scale
- 1 lb fresh gnocchi (or 1 package of store-bought gnocchi)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini mushrooms work well)
- 4 cups fresh spinach, washed and chopped
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until they float to the surface of the water. This usually takes about 2-3 minutes for fresh gnocchi. Once cooked, drain and set aside.
- While the gnocchi is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Pour in the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly. Add the grated Parmesan cheese, salt, and pepper, and stir until the cheese melts and the sauce becomes smooth and creamy.
- Add the chopped spinach to the skillet and stir until wilted, about 1-2 minutes. Taste the sauce and adjust the seasoning if needed.
- Gently add the cooked gnocchi to the skillet, tossing them in the creamy sauce until well-coated. If the sauce is too thick, add a splash of pasta water or vegetable broth to reach your desired consistency.
- Serve the gnocchi immediately, garnished with fresh parsley and additional Parmesan cheese if desired.