Description
Creamy and comforting, this Spinach & Mushroom Gnocchi blends earthy mushrooms, tender spinach, and golden gnocchi in a luscious Parmesan cream sauce. A quick, satisfying meal perfect for any night of the week.
Ingredients
Scale
- 500g Potato Gnocchi
- 2 tablespoons Olive Oil
- 3 cloves Garlic, minced
- 250g Mushrooms, sliced
- 150g Baby Spinach
- 200ml Heavy Cream
- 50g Parmesan Cheese, grated
- Salt to taste
- Black Pepper to taste
Instructions
- Set a large skillet over medium heat and add olive oil.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add sliced mushrooms and cook until browned and tender, around 7 minutes.
- While mushrooms cook, boil a pot of salted water. Add gnocchi and cook until they float to the top, about 2–3 minutes. Drain well.
- Add cooked gnocchi to the skillet with mushrooms and stir gently to coat.
- Pour in the heavy cream and bring to a light simmer.
- Let cook for 3–5 minutes, stirring occasionally. Add spinach and cook until just wilted.
- Stir in grated Parmesan, salt, and pepper. Adjust thickness with a splash of water if needed.
- Spoon into bowls, sprinkle extra Parmesan if desired, and serve hot.
Notes
- Use a mix of mushrooms for added depth.
- Let gnocchi brown slightly in the skillet for extra texture.
- Freshly grated Parmesan offers the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
Keywords: spinach gnocchi, mushroom gnocchi, creamy gnocchi recipe, vegetarian gnocchi