- Gnocchi. I used store-bought potato gnocchi, Delallo brand, made with 85% potatoes.
- Spinach. I use fresh spinach and wilted it right in the sauce. You can also use frozen spinach – thawed and drained of any liquid. Or, use kale instead.
- Mushrooms. I used fresh crimini mushrooms. You can also use portobello mushrooms or shiitake.
- Heavy cream provides the desired creaminess. You can also use half-and-half.
- Olive oil is used for sauteeing mushrooms.
- Chicken broth is combined together with heavy cream to cook the gnocchi. You can also use vegetable or beef broth (or stock). Or, even water if don’t have chicken stock available.
- Italian seasoning adds a ton of flavor to creamy spinach and mushroom gnocchi.
- Smoked paprika is another spice that adds both color and lots of flavor to this dish.
- Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
- Red pepper flakes will add heat. Use these sparingly, to taste, so that they don’t overwhelm the dish.
How to cook one-pan gnocchi
This easy recipe is done in 4 simple steps.
1) Cook mushrooms. Start by cooking the sliced mushrooms seasoned with salt and pepper in olive oil in a large high-sided skillet. Remove half of them to the plate.
2) Make the creamy sauce and cook the gnocchi. Next, to the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, and smoked paprika. Bring to a boil on medium heat and cook for about 5 minutes on medium heat, while the sauce boils.
3) Add fresh spinach, and cook on medium heat until the spinach wilts to your liking.
4) Assembly. Finally, assemble the dish by seasoning the creamy gnocchi with salt and pepper, as well as red pepper flakes and more smoked paprika. Top with the remaining half of the cooked mushrooms. Your dinner is ready!
Cooking tips
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