Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes)

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

8 oz mushrooms (crimini) i used shitake and oyster

salt and pepper

16 oz potato gnocchi

½ cup chicken broth i used coconut milk

1 cup heavy cream

4 cloves garlic (minced)

1/2 teaspoon Italian seasoning (or Herbs from Provence)

1/2 teaspoon smoked paprika (or more)

5 oz fresh spinach

1/4 teaspoon salt (to taste)

coarsely ground black pepper (to taste)

red pepper flakes (to taste)

Directions

Cook mushrooms

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.

Make creamy sauce

To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and 1/4 teaspoon 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.

Assembly

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.

Nutrition

• Calories: 445 kcal
• Total Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Cholesterol: 68 mg
• Sodium: 686 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 9 g