Creamy Mushroom Gnocchi
This creamy mushroom gnocchi is the ultimate cozy fall comfort meal. Tender potato gnocchi is simmered directly in a rich, creamy sauce with golden-browned mushrooms, garlic, spinach, and a touch of chili flakes for a little heat. Best of all, it comes together in one pan in about 20 minutes.
Ingredients
- 1/2 tbsp butter
- 1 tbsp olive oil divided
- 8 oz mushrooms sliced
- 1/2 tsp salt
- Pinch of black pepper
- 2 to 3 cloves garlic minced
- 8 oz uncooked potato gnocchi
- 1/4 cup chicken or vegetable broth
- 1/2 cup heavy whipping cream
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1 large handful fresh spinach
- 1/4 to 1/2 tsp red chili flakes
Instructions
- Brown the mushrooms: Heat the butter and 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown.
- Add the garlic: Add the remaining 1/2 tablespoon of olive oil to the pan. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the gnocchi and sauce: Add the uncooked gnocchi, broth, heavy cream, oregano, and paprika. Stir until everything is well combined.
- Cook the gnocchi: Cover the pan with a lid and reduce the heat to medium-low. Simmer for about 3 minutes, or until the gnocchi is tender.
- Add the spinach: Remove the lid and add the fresh spinach. Stir for 1 to 2 minutes, until the spinach has completely wilted and is incorporated into the creamy sauce.
- Finish and serve: Remove the pan from the heat and sprinkle with red chili flakes. Serve immediately while hot and creamy.