Creamy Mushroom Spinach Gnocchi

$- 500g potato gnocchi - 300g fresh spinach - 250g mushrooms (shiitake or cremini) - 1 medium onion - 2 cloves garlic - 200ml heavy cream - 1 cup vegetable broth - 50g grated Parmesan cheese - Salt, pepper, and fresh parsley for garnish When I make creamy mushroom spinach gnocchi, I gather fresh and quality ingredients. The potato gnocchi is the star here, with its soft and pillowy texture. Fresh spinach adds a bright green color and a healthy touch. I love using shiitake or cremini mushrooms for their rich umami flavor. Next, I chop a medium onion and mince two cloves of garlic. These aromatics build a lovely base for my dish. The heavy cream brings everything together, making the sauce rich and creamy. A cup of vegetable broth adds depth to the flavor, while grated Parmesan cheese gives a salty finish. I always keep salt and pepper handy to season the dish just right. Finally, I add fresh parsley as a garnish. The green color makes the dish pop and adds freshness. Each ingredient plays a key role in creating a delightful comfort dish that warms the soul. {{ingredient_image_1}} To start, you need to boil some salted water. Once it bubbles, add the potato gnocchi. Cook them according to the package instructions. You will know they are done when they float to the surface. After that, drain the gnocchi and set them aside. Next, heat olive oil in a large skillet over medium heat. Add the finely chopped onion. Cook it until it turns translucent, which takes about five minutes. Then, add the minced garlic and sliced mushrooms. Sauté this mix for another five to seven minutes until the mushrooms are soft and golden. Now, it’s time to add the fresh spinach to the skillet. Cook it until it wilts, which takes about two to three minutes. Pour in the vegetable broth and let everything simmer gently. After that, reduce the heat and stir in the heavy cream. Allow the sauce to simmer for about five minutes until it thickens slightly. Then, mix in the grated Parmesan cheese until it melts. Season the sauce with salt and pepper to your taste. Finally, gently fold the cooked gnocchi into the creamy mushroom and spinach sauce. Make sure each piece is well-coated. Serve it warm, and feel free to garnish with fresh parsley and an extra sprinkle of Parmesan if you like. - Alternative vegetables to use: You can swap out spinach for kale or Swiss chard. Both greens add great flavor and nutrition. If you want a crunch, try adding bell peppers or zucchini. They will change the texture but taste amazing in this dish. - Non-dairy cream options: For a dairy-free version, use coconut cream or cashew cream. Both options give a rich texture and creamy taste. Almond milk works too, but it is thinner, so consider adding a bit of cornstarch to thicken it. - Ensuring perfect gnocchi texture: The key to perfect gnocchi is cooking it until it floats. This shows it’s done. Do not overcook it, or it can become mushy. Gnocchi should be soft yet firm when you bite into it. - Tips for sautéing mushrooms for best flavor: Start with a hot skillet. Add olive oil and let it heat up first. This helps the mushrooms to brown nicely. Stir often to cook them evenly. Cook until they are golden and soft for the best flavor. - Recommended side dishes: Pair this dish with a simple green salad. A side of garlic bread also complements it well. If you want more veggies, try roasted asparagus or steamed broccoli. - Presentation ideas for a great meal: For a beautiful plate, use a large bowl. Serve the gnocchi in the center and sprinkle fresh parsley on top. You can add extra Parmesan on the side for guests to sprinkle as they like. Bright colors make the dish pop! Pro Tips Use Fresh Gnocchi: For the best texture and flavor, opt for fresh gnocchi instead of packaged. They cook quickly and absorb the sauce beautifully. Enhance Flavor with Herbs: Consider adding fresh herbs like thyme or oregano to the sauce for an extra layer of flavor that complements the mushrooms and spinach. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or a splash of milk for a creamy yet tangy finish. Garnish for Presentation: Don't skip the fresh parsley garnish! It adds a pop of color and freshness that elevates the dish visually and flavor-wise. {{image_2}} You can change up the greens or veggies in your gnocchi. Try using kale, arugula, or even zucchini. Each adds its own flavor and texture. For mushrooms, switch to portobello or oyster mushrooms. They give a richer taste and a different feel. If you want a vegan dish, use plant-based gnocchi. You can also swap heavy cream for coconut cream or cashew cream. This keeps it creamy without dairy. For gluten-free needs, look for gnocchi made from gluten-free flour. It’s easy to find these options in stores. Adding herbs and spices can boost the flavor of your dish. Basil, thyme, or even a pinch of red pepper flakes work well. If you want protein, add cooked chicken, sausage, or even chickpeas. This makes the dish heartier and more filling. Store any leftover creamy mushroom spinach gnocchi in an airtight container. This keeps the dish fresh and prevents it from drying out. You can keep it in the fridge for up to three days. Make sure to let it cool down before sealing the container. You can freeze cooked gnocchi, but it's best to freeze it before adding the sauce. Place the cooked gnocchi on a baking sheet and freeze until solid. Then, transfer it to a freezer bag. This way, you can enjoy it later. Uncooked gnocchi can also be frozen. Just follow the same process and use it within three months. Thawing is easy! For cooked gnocchi, simply move it from the freezer to the fridge overnight. For uncooked gnocchi, cook it directly from frozen. Just add a few extra minutes to the boiling time. To reheat your gnocchi without losing its texture, the stovetop is best. Heat a little olive oil in a pan over medium heat. Add the gnocchi and sauce, stirring gently until warmed through. If you prefer using a microwave, place the gnocchi in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat it in short intervals, stirring in between, until it’s hot. This method is quick but may not keep the gnocchi as firm. Enjoy your creamy mushroom spinach gnocchi, even as leftovers! The best mushrooms for creamy gnocchi are shiitake and cremini. Shiitake mushrooms add a rich, earthy flavor. Cremini mushrooms have a nice, mild taste that complements the dish well. Both types give a great texture and taste to this creamy delight. Yes, you can use store-bought gnocchi for this dish. Look for fresh or frozen potato gnocchi. They save time and still taste great. Just follow the package instructions for cooking. It is quick and easy, perfect for busy nights. You can use alternatives like coconut cream or cashew cream. Both options give a creamy texture without dairy. If you want a lighter version, use whole milk or a mix of milk and Greek yogurt. These keep the sauce rich while being a bit healthier. The gnocchi is cooked when it floats to the top of the water. This usually takes about 2-3 minutes. If you want to be sure, taste one. It should be soft and tender, not chewy. Perfectly cooked gnocchi makes the dish so much better! This recipe combines rich flavors of spinach and mushrooms in a creamy sauce. You learned to cook gnocchi perfectly and sauté aromatics for a delightful base. We explored tips for ingredient swaps and cooking methods to personalize your dish. Options for dietary needs and flavor boosts make the recipe versatile. Finally, proper storage ensures you can enjoy leftovers. With this guide, you can create a tasty meal that’s easy and fun. Dive into your kitchen and enjoy every bite!$

Creamy Mushroom Spinach Gnocchi

A delicious and creamy dish featuring gnocchi, mushrooms, and spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

500 g potato gnocchi
300 g fresh spinach
250 g mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
200 ml heavy cream
1 cup vegetable broth
50 g grated Parmesan cheese
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

In a large pot of salted water, bring to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms. Sauté for another 5-7 minutes until the mushrooms are soft and golden.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Reduce the heat and add the heavy cream, stirring to combine. Allow the sauce to simmer for about 5 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted, then season the sauce with salt and pepper to taste.
Gently fold the cooked gnocchi into the creamy mushroom and spinach sauce, making sure each piece is well-coated.
Serve warm, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.

Notes

Serve warm with extra Parmesan and fresh parsley.

Keyword creamy, gnocchi, mushrooms, spinach, vegetarian