Creamy Mushroom and Spinach Gnocchi
Craving a comforting and satisfying meal? This creamy mushroom and spinach gnocchi is a perfect filling dinner recipe for busy weeknights. You will love how quickly this hearty dish comes together, offering rich flavors in every bite.
Key Ingredients & Substitutions:
- Gnocchi: Use shelf-stable or fresh potato gnocchi. Sweet potato gnocchi also works well.
- Mushrooms: Cremini or button mushrooms are ideal. You can also use a wild mushroom blend for more flavor.
- Spinach: Fresh spinach is best. If using frozen, thaw and squeeze out excess water.
- Cream: Heavy cream provides the richest texture. For a lighter option, use half-and-half.
Ingredients:
Main:
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 16 ounces potato gnocchi
- 1 cup vegetable broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese (plus more for serving)
Spices:
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools Needed: Large skillet or Dutch oven, slotted spoon
Step-by-Step Instructions:
1. Sauté the Mushrooms
Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until they are golden brown and have released their liquid. This step deepens their flavor for your filling dinner recipe.
2. Add Garlic and Spinach
Stir in minced garlic and cook for 1 minute until fragrant. Add the fresh spinach, stirring until it wilts completely. Remove the mushroom and spinach mixture from the skillet and set it aside.
3. Cook the Gnocchi
Add vegetable broth to the same skillet and bring it to a simmer. Carefully add the gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a bowl.
4. Create the Cream Sauce
Reduce the heat to low. Pour heavy cream into the skillet with the remaining broth. Stir in dried thyme, black pepper, and Parmesan cheese. Cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
5. Combine and Serve
Return the cooked mushrooms, spinach, and gnocchi to the skillet with the cream sauce. Stir gently to combine everything, ensuring the gnocchi is well coated. Taste and add salt as needed before serving this delightful filling dinner recipe.
Variation Ideas:
- Add protein: Stir in cooked, shredded chicken or white beans for extra heartiness.
- Different herbs: Experiment with dried rosemary or a pinch of nutmeg in the sauce.
- Spice it up: Add a pinch of red pepper flakes for a subtle kick.
Storage Instructions:
Store any leftover creamy mushroom and spinach gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of vegetable broth or cream to loosen the sauce if needed. Avoid microwaving for the best texture.
Frequently Asked Questions (FAQ):
- Can you freeze this dish? No, gnocchi can become mushy when frozen and reheated in a cream sauce.
- Do you need to boil the gnocchi separately? No, you cook the gnocchi directly in the skillet with the broth for this recipe.
- What kind of mushrooms work best? Cremini or button mushrooms are most commonly used and provide a great earthy flavor.
- Can you use dried herbs instead of fresh? Yes, use half the amount of dried herbs compared to fresh.
- Is this a vegetarian recipe? Yes, this creamy mushroom and spinach gnocchi is a delicious vegetarian filling dinner recipe.
- How do you make the sauce thicker? Continue simmering gently over low heat, or you can add a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) to the sauce.
