Creamy Spinach and Mushroom Gnocchi
A comforting and creamy pasta dish featuring gnocchi, earthy mushrooms, and fresh spinach, perfect for cozy fall evenings.
Ingredients
Main Ingredients
- 1 package gnocchi (fresh or frozen) Use your preferred type
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Button, cremini, or shiitake mushrooms work well
- 4 cups fresh spinach
- 1 cup heavy cream or a dairy-free alternative Coconut cream can be used for a dairy-free version
- Salt and pepper to taste
- Grated Parmesan cheese (optional) for serving
Instructions
Cooking the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the top. Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, stirring often until the mushrooms are tender and golden, approximately 5-7 minutes.
Creating the Creamy Sauce
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Reduce the heat to low, then pour in the heavy cream (or its alternative), stirring well to combine. Season with salt and pepper to taste.
- Gently fold in the cooked gnocchi, ensuring they are coated in the creamy sauce. Allow everything to simmer for a few minutes, allowing the flavors to meld together.
Notes
To elevate the flavors, consider adding a dash of nutmeg. For texture, incorporate toasted pine nuts or walnuts. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, cool completely before transferring to a freezer-safe container.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 25gSaturated Fat: 15gSodium: 400mgFiber: 3gSugar: 2g
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