Ingredients
Equipment
Method
- Heat the olive oil in a large, heavy-bottomed, high-sided skillet over high heat. Add the sliced mushrooms, season with salt and pepper, and cook for 1 to 2 minutes until browned and softened. Transfer half of the mushrooms to a plate and set aside.
- To the skillet with the remaining mushrooms, add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir to combine.
- Bring the mixture to a boil over medium heat, then cover the skillet with a lid. Let the gnocchi cook for about 5 minutes while the sauce simmers.
- Add the fresh spinach to the skillet and cook, stirring often, for about 5 minutes until the spinach wilts to your liking. For a thicker sauce, cook a little longer.
- Season the sauce to taste with more salt, freshly ground coarse black pepper, red pepper flakes, and additional smoked paprika if desired.
- Spoon the reserved mushrooms over the finished dish and serve immediately.
Nutrition
Notes
For best results, use shelf-stable packaged gnocchi, as homemade or refrigerated types may fall apart during cooking. Frozen spinach can be substituted for fresh, but be sure to thaw and squeeze out excess moisture first. Store leftovers in an airtight container in the fridge for up to four days; the sauce will thicken as it cools. Reheat gently on the stove with a splash of cream or broth to restore creaminess, and avoid microwaving to prevent rubbery texture. Serve this as a stand-alone main, or alongside grilled chicken, salmon, or a crisp green salad.