Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes)
Creamy Spinach and Mushroom Gnocchi is the ultimate comfort food made in just 20 minutes entirely in one pan! Store-bought gnocchi is dressed up with lots of veggies and creamy garlic sauce. It's a perfect meatless meal on its own or a nice side dish to go along with your favorite protein.
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 ¼ 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.