Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce
This creamy spinach and mushroom gnocchi is a delightful dish featuring tender gnocchi enveloped in a rich garlic and smoked paprika cream sauce. It’s a perfect blend of flavors and textures, making it a satisfying meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb (450 g) gnocchi
- 2 cups mushrooms, sliced
- 3 cups fresh spinach leaves
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top. Drain and set aside.
- In a large skillet, melt butter with olive oil over medium heat until hot. Add sliced mushrooms and cook until golden brown and tender, about 5-7 minutes. Stir in minced garlic and cook until fragrant, about 1-2 minutes. Sprinkle smoked paprika and red pepper flakes (if using) over mushrooms and garlic, stirring to combine. Toss in fresh spinach leaves and cook until wilted.
- Slowly add heavy cream and vegetable or chicken broth, stirring to combine. Simmer until slightly thickened, about 3-4 minutes. Stir in grated Parmesan cheese until melted and sauce is creamy.
- Add cooked gnocchi to the skillet, gently stirring to coat in the creamy sauce. Season with salt and pepper to taste.
- Dish out the creamy spinach and mushroom gnocchi hot, garnished with extra Parmesan cheese and a sprinkle of smoked paprika if desired.
Nutrition
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 100mg