Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes)
This quick and cozy gnocchi dish features tender mushrooms, wilted spinach, and a creamy garlic sauce—all made in one pan in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20 minutes
- Category: Main Course
- Method: One-Pan, Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
For the Mushrooms:
1 tablespoon olive oil
8 oz crimini mushrooms, sliced
Salt and pepper, to taste
For the Gnocchi and Sauce:
16 oz potato gnocchi (store-bought, uncooked)
½ cup chicken broth (or vegetable broth for vegetarian option)
1 cup heavy cream
4 cloves garlic, minced
½ teaspoon Italian seasoning (or Herbs de Provence)
½ teaspoon smoked paprika (plus more to taste)
5 oz fresh spinach
¼ teaspoon salt, or to taste
Coarsely ground black pepper, to taste
Red pepper flakes, to taste (optional)
Instructions
Cook the Mushrooms:
Heat olive oil in a large, deep skillet over high heat.
Add mushrooms, season with salt and pepper, and cook for 1–2 minutes until lightly browned and tender.
Remove half of the cooked mushrooms and set aside for topping.
Make the Creamy Gnocchi:
To the same skillet, add gnocchi, broth, heavy cream, garlic, Italian seasoning, smoked paprika, and salt.
Stir well, bring to a boil, then cover and reduce to medium heat. Cook for about 5 minutes.
Add fresh spinach and stir often for another 5 minutes, until wilted. For thicker sauce, cook a bit longer uncovered.
Finish and Serve:
Season with more salt, pepper, paprika, and red pepper flakes to taste.
Top with the reserved mushrooms and serve warm.
Notes
Use pre-sliced mushrooms for faster prep.
Swap cream for half-and-half for a lighter version.
Make it vegetarian by using veggie broth.
Great as a standalone meal or a decadent side dish for roasted chicken or salmon.
