Spinach and Mushroom Gnocchi

 

Spinach and Mushroom Gnocchi

A quick, creamy one-pan meal perfect for weeknights, ready in under 30 minutes!

Ingredients:

• 1 lb potato gnocchi
• 8 oz mushrooms, sliced (cremini, button, or shiitake)
• 5 oz fresh spinach
• 3 garlic cloves, minced
• ½ cup heavy cream (or half-and-half)
• ¼ cup Parmesan cheese, grated
• 1 tbsp olive oil
• ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes (optional)
• 1 tsp lemon juice (optional)
• Extra Parmesan and fresh basil for garnish

Instructions:

1. Cook Gnocchi: Boil salted water, cook gnocchi until they float (2–3 mins), then drain.
2. Sauté Mushrooms: Heat olive oil in a pan, sauté mushrooms (5–7 mins), add garlic, and cook for 30 seconds.
3. Add Spinach & Cream: Stir in spinach until wilted, then mix in cream, Parmesan, salt, and pepper. Cook until slightly thickened (2 mins).
4. Combine: Toss in gnocchi, add lemon juice if desired, and serve with Parmesan and basil.

Tips:

• Add protein with grilled chicken or shrimp.
• Make vegan with plant-based cream and cheese.
• Store in an airtight container for up to 3 days. Reheat with a splash of milk.

Enjoy this comforting, flavorful dish!