Creamy Spinach and Mushroom Gnocchi

Creamy Spinach & Mushroom Gnocchi

Image courtesy of JuliasAlbum.com

5 minutes

15 minutes

20 minutes

4

1 Tbsp. olive oil
8 oz. crimini mushrooms
salt and pepper
16 oz. gnocchi. You can use any shelf-stable packages gnocchi. We substitute potato gnocchi for cauliflower gnocchi.
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ tsp. Herbs from Provence, or Italian seasonings.
½ tsp. smoked paprika or more
5 oz. fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste (optional)

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
To the same skillet with the half of cooked mushrooms, add uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ tsp. of salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.

Serve with sliced bread or as a side dish with Uncle Frank’s chicken breasts.

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