Ingredients
1 tbsp olive oil
8 oz crimini mushrooms, sliced
Salt and pepper, to taste
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
½ tsp Italian seasoning or Herbes de Provence
½ tsp smoked paprika (plus more if desired)
5 oz fresh spinach
¼ tsp salt (or more, to taste)
Coarsely ground black pepper, to taste
Red pepper flakes, to taste
Instructions
In a large, high-sided skillet, heat olive oil over high heat. Add mushrooms, season with salt and pepper, and sauté for 1–2 minutes until browned and softened. Remove half and set aside.
To the remaining mushrooms in the skillet, add gnocchi, chicken broth, cream, garlic, seasoning, paprika, and salt. Stir well and bring to a boil over medium heat.
Cover and let the gnocchi cook in the sauce for about 5 minutes.
Add fresh spinach and stir frequently for another 5 minutes, until wilted and sauce thickens to your liking.
Season with additional salt, pepper, red pepper flakes, and more paprika if desired.
Top with the reserved mushrooms and serve hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course
