Looking for a quick and delicious weeknight dinner? This Creamy Spinach Mushroom Gnocchi is the perfect blend of rich, cheesy comfort and savory veggies. Made in under 30 minutes, this easy one-pan gnocchi recipe is loaded with tender potato gnocchi, sautéed cremini mushrooms, and fresh spinach in a luscious Parmesan cream sauce. Ideal for vegetarians or anyone craving a creamy pasta alternative!
Ingredients:
1 pound potato gnocchi
2 tablespoons olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
8 oz cremini mushrooms, sliced (baby bella mushrooms work great!)
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
Optional: Red pepper flakes for a spicy kick
Optional: Chopped fresh parsley for garnish
Instructions:
- Bring a pot of salted water to a boil and cook the gnocchi according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms and cook for about 5-7 minutes, until they are golden brown and tender.
- Stir in the fresh spinach and cook until wilted.
- Reduce heat to low. Pour in the heavy cream and sprinkle in the grated Parmesan cheese and nutmeg. Stir until the sauce is smooth and creamy.
- Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Season with salt and pepper to taste.
- Serve warm, garnished with red pepper flakes and fresh parsley if desired.
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