Mushroom Gnocchi
CourseMain Course
CuisineAmerican, Italian
Keywordspinach mushroom gnocchi
Prep Time5
minutes
minutes
Cook Time15
minutes
minutes
Total Time20
minutes
minutes
Servings4 people
Calories445kcal
AuthorJulia
Ingredients
Mushrooms
Gnocchi
16 oz potato gnocchi
½ cup chicken broth
1 cup vegan whipping cream (from whole foods)
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste
Instructions
Cook mushrooms
Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper), sprinkled with salt and pepper, on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Pan-fry gnocchi
Try pan frying the gnocchis first so that they crisp on both sides. This will add a crunch texture to the dish.
Make creamy sauce
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Assembly
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.