Creamy Spinach and Mushroom Gnocchi – Indulge, in the creaminess of our Creamy Spinach and Mushroom Gnocchi, a comforting combination of tender mushrooms, spinach and soft gnocchi bathed in a flavorful and savory sauce.
I can still vividly recall the first time I brought that sizzling skillet of Creamy Spinach and Mushroom Gnocchi to the table. The enticing aroma alone gathered everyone around their eyes filled with anticipation. It was a chilly evening, one that called for something comforting. Soon as my husband and child took their bite the room filled with satisfied sighs and approving nods – those universal signs indicating that this meal truly touched their souls.
What makes this Creamy Spinach and Mushroom Gnocchi truly stand out?
What makes our Creamy Spinach and Mushroom Gnocchi stand out? It’s the harmony of textures and flavors – earthy mushrooms, alongside tender gnocchi drenched in a velvety sauce, complemented by the right amount of seasoning to enhance every mouthful. This dish not only nourishes your body. Also feeds your spirit bringing a taste of Italian comfort to your American kitchen in just 20 minutes.
What You Need To Make This Creamy Spinach and Mushroom Gnocchi Recipe?
Crimini Mushrooms: Often overshadowed by their button counterparts, crimini mushrooms are like the secret agents of flavor in this dish. They pack a meatier texture and a deeper, more savory taste that infuses the gnocchi with an irreplaceable umami touch. When sautéed, crimini mushrooms develop a beautiful, rich brown color that not only adds to the visual appeal of the dish but also hints at the complex flavors they contribute.
Potato Gnocchi: The star of the show, potato gnocchi, should be chosen with care. These Italian dumplings are the perfect canvas for our creamy sauce, with their delicate, pillow-like texture and subtle potato flavor. They’re the comfort food darlings that carry the creamy sauce and meld the flavors of our other key players.
Chicken Broth: The foundation of any good sauce, chicken broth, adds a layer of flavor that water simply can’t match. Opt for a low-sodium variety to control the salt level, allowing the natural flavors of your ingredients to shine through. It’s the silent supporter in the sauce, providing depth without overpowering the other ingredients.
Heavy Cream: This is where the “creamy” in Creamy Spinach and Mushroom Gnocchi comes from. The heavy cream creates a luxurious, velvety texture that drapes over the gnocchi, capturing pockets of sauce in each nook and cranny. It’s the difference between a good dish and a great one.
Aromatic Garlic and Italian Seasoning: Garlic’s pungent, earthy flair married with the rustic charm of Italian seasoning (or Herbs de Provence if you’re feeling French) creates a fragrance that will waft through your kitchen, making your mouth water with anticipation. It’s the romance of Italy in your skillet, bringing a touch of European sophistication to your table.
Smoked Paprika: A whisper of smoked paprika can transform a dish, adding a subtle smokiness that elevates the gnocchi without overwhelming it. It’s the ingredient your guests can’t quite put their finger on, the secret in your culinary arsenal.
Fresh Spinach: This isn’t just a way to sneak greens into your meal—it’s a celebration of texture and color. Fresh spinach wilts down to a tender complement, brightening the dish with pops of color and a slight, welcome bitterness that balances the cream’s richness.
The Final Flourishes: Salt, black pepper, and red pepper flakes are the final artists, adjusting the portrait of flavors to your liking. They’re the difference between a good meal and a personalized culinary experience. Just a pinch of each can tailor the dish from mildly flavored to a robust and zesty creation.
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Steps To Make Creamy Spinach and Mushroom Gnocchi:
Step 1: Warm the olive oil in your coziest skillet and introduce the mushrooms to the dance floor. Sprinkle them with salt and pepper as they waltz on high heat, just for a minute or two, until they’ve taken on a golden tan. Scoop out half to save for the grand finale.
Step 2: Now, in the same pan, lay the gnocchi gently into the mushroom’s leftover warmth. Pour in the chicken broth, heavy cream, and the chorus of spices—each one adding its own note to the melody. Stir with affection as you bring it to a gentle boil, then cover and simmer. This is where the gnocchi will puff up, soaking in the flavors as they soften to perfection.
Step 3: After five minutes, unveil and welcome the spinach to this comforting embrace. Stir tenderly as the leaves wilt into the embrace of the sauce. If your heart desires a thicker sauce, simply let it simmer a touch longer.
Step 4: Call back the reserved mushrooms to join the feast, sprinkle with seasonings, and give it one last loving stir. This is your moment—the dish is ready to console, to delight, to become a part of your family’s story.
Tip:
When sautéing your crimini mushrooms for the Creamy Spinach and Mushroom Gnocchi, the magic lies in the Maillard reaction – that beautiful browning that teases out a nutty, savory depth. To achieve this, start with a hot pan and don’t overcrowd it. Mushrooms are mostly water, and they’ll steam rather than brown if they’re too close together.
Here’s the pro move: Lay your mushrooms out in a single layer and resist the urge to stir immediately. Let them sear undisturbed for a minute or two until they release their water and get a golden crust. Then, give them a stir and let them cook until the other side is just as gloriously caramelized.
This technique not only ensures you’ll get the perfect texture and intensified flavor from the mushrooms, but the fond (the brown bits left in the pan) will serve as a flavor-packed base that infuses the entire dish with a rich, gourmet essence. When you add your liquids, be sure to scrape up all those delicious bits; they’re pure gold for your sauce!
Frequently Asked Questions:
Can I use frozen spinach instead of fresh?
Sure! You can definitely use frozen instead of fresh. Just remember to thaw. Drain it properly before adding it to the skillet to prevent any water.
What if I don’t have heavy cream?
If you don’t have cream no worries! While heavy cream adds richness you can substitute it with and half-and-half or a light cream. The sauce might not be as thick. It will still taste delicious.
What’s the best way to store and reheat leftovers?
When it comes to storing and reheating leftovers of Creamy Spinach and Mushroom Gnocchi here’s what you can do. Store the leftovers in an airtight container, in the refrigerator for up to 3 days. To reheat gently warm the gnocchi on the stove, over medium heat. If needed add a splash of cream or broth to loosen the sauce while maintaining its texture without overcooking the gnocchi.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Spinach and Mushroom Gnocchi
Ingredients
Mushrooms:
- 1 tbsp olive oil
- 8 ounces crimini mushrooms sliced
- Salt and pepper to taste
Gnocchi:
- 16 ounces potato gnocchi
- 1/2 c chicken broth
- 1 c heavy cream
- 4 cloves garlic minced
- 1/2 tsp Italian seasoning or Herbs de Provence
- 1/2 tsp smoked paprika plus more if desired
- 5 ounces fresh spinach
- 1/4 tsp salt or to taste
- Coarsely ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet, over high heat. Add a pinch of salt and pepper to 8 ounces of sliced crimini mushrooms. Sauté them until they turn brown, which should take 1 to 2 minutes. Once done transfer half of the mushrooms to a plate.
- In the skillet combine 16 ounces of gnocchi, 1/2 cup of chicken broth, 1 cup of cream, 4 minced garlic cloves, 1/2 teaspoon of Italian seasoning and 1/2 teaspoon of smoked paprika. Give everything a stir.
- Bring the mixture to a boil over medium heat. Then cover it. Let it simmer for 5 minutes.
- Next, add in 5 ounces of spinach. Continue cooking for another 5 minutes. Stir occasionally until the spinach wilts and the sauce reaches your desired thickness.
- Finally season, with salt (1/4 teaspoon), black pepper and red pepper flakes according to your taste preference. Before serving the dish don't forget to top it off with the reserved sautéed mushrooms.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
