Description

This rich, creamy, and comforting dish features pillowy gnocchi tossed in a luscious garlic Parmesan sauce with sautéed mushrooms and spinach. It’s a quick and easy dinner that feels gourmet!

Ingredients

Units Scale

1 (16 oz) package potato gnocchi
2 tablespoons butter
1 tablespoon olive oil
8 oz mushrooms, sliced (cremini or white button)
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/2 teaspoon red pepper flakes (optional, for a slight kick)
1/4 cup chopped fresh parsley (for garnish)

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Instructions

Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (usually 2-3 minutes, until they float). Drain and set aside.
Sauté the Mushrooms:
In a large skillet, heat butter and olive oil over medium heat.
Add mushrooms and cook for 5-7 minutes until golden brown.
Stir in garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute until fragrant.
Make the Sauce:
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and let it melt into the sauce.
Add Spinach & Gnocchi:
Stir in the fresh spinach and cooked gnocchi, tossing to coat everything in the creamy sauce.
Simmer for 1-2 minutes until spinach is wilted and everything is heated through.
Serve & Enjoy:
Sprinkle with red pepper flakes (if using) and garnish with fresh parsley. Serve warm!

Notes

Make it protein-packed: Add grilled chicken, shrimp, or crispy bacon.
Lighter version: Swap heavy cream for milk + 1 teaspoon flour to thicken.
Want extra cheesiness? Add shredded mozzarella or gouda for a gooey texture.
Gluten-free option: Use gluten-free gnocchi.

Nutrition

Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 10g
Cholesterol: 50mg