Ingredients
- 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)
Instructions
- 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.
Comments
Serve with sliced bread or as a side dish with Uncle Frank’s chicken breasts.
Nutrition
Calories 445 | Fat 26 g, 40% | Saturated Fat 15 g, 94% | Polyunsaturated Fat 1 g | Monounsaturated Fat 8 g | Cholesterol 68 mg, 23% | Sodium 686 mg, 30% | Potassium 461 mg, 13% | Carbohydrates 46 g, 15% | Fiber 4 g, 17% | Sugar 3 g, 3% | Protein 9 g, 18% | Vitamin A 4326 IU, 87% | Vitamin C 12 mg, 15% | Calcium 110 mg, 11% | Iron 6 mg, 33%
Prep Time
5 minutes
Cooking Time
15 minutes
Total Time
20 minutes
Serves
4
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