Spinach and Mushroom Gnocchi

recipe image of gnocchi spinach mushrooms butter garlic cream parmesan cheese salt pepper onion thyme rosemary olive oil heavy cream nutmeg chicken broth white wine bell peppers zucchini cherry tomatoes fresh herbs lemon juice nutritional yeast ricotta almond milk frozen spinach store bought gnocchi

C. Motter Cindy

Spinach and Mushroom Gnocchi

A comforting and easy-to-make Spinach and Mushroom Gnocchi recipe that's perfect for a quick weeknight dinner. This creamy mushroom spinach gnocchi is packed with flavor and is sure to become a family favorite.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb Gnocchi potato gnocchi or whole wheat gnocchi
8 oz Mushrooms cremini or baby bella mushrooms, sliced
4 cups Spinach fresh, organic spinach
3 cloves Garlic minced
1 medium Onion finely diced
2 tbsp Butter
1 cup Heavy Cream
1/2 cup Parmesan Cheese freshly grated
1 tsp Thyme dried
1 tsp Rosemary dried
1/4 tsp Nutmeg
1 tsp Salt
1/2 tsp Pepper
1 tbsp Olive Oil

Equipment

Large skillet,
Large pot
Slotted spoon,

Method

Sauté the Mushrooms

Once the mushrooms are browned, toss in the diced onion and garlic. Stir frequently. Let them toast for 60 seconds until their oils release.

Boil the Gnocchi

Deglaze and Cream

Wilt the Spinach

The Great Merge

Final Touch

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 12gFat: 30g

Notes

For a crispier texture, you can skip the boiling entirely and roast the gnocchi on a baking sheet at 400 degrees for 20 minutes before tossing with the cream and spinach. If you are following a specific lifestyle, consider swapping the butter with extra olive oil, using full-fat coconut milk or cashew cream instead of heavy cream, and using nutritional yeast instead of parmesan for a vegan version.

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