Indulge in Rich & Velvety Mushroom Gnocchi, a creamy, flavor-packed dish perfect for cozy nights! Soft, pillowy gnocchi is tossed in a luscious garlic parmesan mushroom sauce, creating an irresistible Italian-inspired meal. Ready in just 30 minutes, this one-pan dinner is both easy and restaurant-worthy.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
- For the Gnocchi:
- 500g potato gnocchi (fresh or shelf-stable)
- For the Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 300g mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 150g fresh spinach, roughly chopped
Equipment:
- Large pot
- Large skillet or frying pan
- Slotted spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
Step-by-Step Instructions with Pictures:
1. Prepare the Ingredients:
- Gather all your ingredients.
- Mince the garlic.
- Slice the mushrooms.
- Roughly chop the spinach.
2. Cook the Gnocchi:
- Bring a large pot of salted water to a rolling boil.
- Add the gnocchi to the boiling water.
- Cook for 2-4 minutes until they float to the surface. Once they float, cook for another minute.
- Using a slotted spoon, remove the cooked gnocchi from the water and set aside. Reserve about 1/2 cup of the pasta water.
3. Sauté the Mushrooms and Garlic:
- Heat the olive oil and butter in a large skillet or frying pan over medium heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it.
- Add the sliced mushrooms to the skillet.
- Sprinkle with dried thyme, salt, and pepper.
- Cook the mushrooms over medium-high heat, stirring occasionally, until they release their liquid and then turn golden brown and the liquid has evaporated (about 8-10 minutes).
4. Make the Creamy Sauce:
- Pour the heavy cream into the skillet with the mushrooms.
- Bring the cream to a gentle simmer and cook for 2-3 minutes, allowing it to slightly thicken.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the chopped spinach to the sauce and cook until it wilts down (about 1-2 minutes).
- Season the sauce with more salt and pepper to taste, if needed.
5. Combine Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the creamy mushroom and spinach sauce.
- Gently toss everything together to coat the gnocchi evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. Serve:
- Divide the creamy mushroom and spinach gnocchi among bowls.
- Garnish with extra-grated Parmesan cheese and a sprinkle of black pepper, if desired.
- Serve immediately and enjoy your delicious Creamy Mushroom and Spinach Gnocchi!
Pro Tips
- Crispy Gnocchi Hack: Pan-fry boiled gnocchi in butter for 2 mins before saucing.
- Vegan Option: Use coconut cream + nutritional yeast instead of dairy/parmesan.
- Protein Boost: Add crispy pancetta or seared chicken.
Pairing Ideas
- Wine: Chardonnay or Pinot Noir.
- Side: Arugula salad with lemon vinaigrette.
Enjoy your homemade Creamy Mushroom and Spinach Gnocchi!
