Introduction:
Spinach and mushroom gnocchi is a delightful and comforting dish that brings together two earthy, flavorful ingredients—spinach and mushrooms—served with soft, pillowy potato gnocchi.
This dish is perfect for vegetarians or anyone craving a savory, satisfying meal.
The combination of fresh spinach, sautéed mushrooms, and gnocchi creates a delicious harmony of textures and flavors, making it a great choice for a cozy dinner.
Ingredients:
For the Gnocchi:
2 cups mashed potatoes (about 2 medium potatoes)
1 ½ cups all-purpose flour (plus extra for dusting)
1 egg
¼ teaspoon salt
¼ teaspoon nutmeg
For the Sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 ½ cups mushrooms, sliced (any variety of your choice)
½ cup heavy cream (or vegetable broth for a lighter version)
Salt and pepper to taste
2 tablespoons grated Parmesan (optional, for serving)
Instructions:
Make the gnocchi:
Boil the potatoes in salted water until tender (about 20 minutes). Peel and mash them while still warm.
In a large bowl, combine the mashed potatoes, egg, flour, salt, and nutmeg. Mix until a dough forms.
Roll the dough into logs about 1-inch thick and cut them into 1-inch pieces.
Use a fork to gently press down on each piece to create the signature gnocchi grooves.
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water.
When they float to the surface, they’re ready to be removed with a slotted spoon. Set aside.
Make the sauce:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
Add the mushrooms and cook for another 5-6 minutes until tender and browned.
Stir in the chopped spinach and cook for 2 minutes until wilted.
Pour in the heavy cream (or vegetable broth) and stir to combine. Let it simmer for another 3-4 minutes to thicken. Season with salt and pepper.
Combine and serve:
Gently add the cooked gnocchi into the sauce, tossing to coat them well. Cook for an additional 1-2 minutes to let the flavors meld together.
Serve hot, topped with grated Parmesan (optional).
Description: This spinach and mushroom gnocchi is a hearty yet light meal that’s perfect for a weeknight dinner or special occasion. The gnocchi itself is soft and fluffy, providing the perfect texture to absorb the rich, creamy sauce made with fresh mushrooms and spinach. It’s a wholesome, satisfying dish that balances the earthiness of mushrooms with the freshness of spinach.
Tips:
Use day-old potatoes: For the fluffiest gnocchi, use potatoes that have been cooked and cooled. They will release less moisture when mashed, leading to a better texture.
Flour your hands and surfaces: When handling the gnocchi dough, dust your hands and the work surface with flour to prevent sticking.
Make ahead: You can prepare the gnocchi in advance and freeze them before boiling. Just boil from frozen when ready to serve.
Add herbs: Fresh or dried herbs such as thyme, rosemary, or basil can be added to the sauce for an extra layer of flavor.
For a lighter version: Use vegetable broth instead of cream in the sauce for a lighter, dairy-free version.
Variations:
Add cheese: For a richer flavor, you can mix some ricotta or grated Parmesan into the gnocchi dough.
Try other greens: Swap spinach for other greens like kale or Swiss chard for a different flavor profile.
Use different mushrooms: Experiment with various types of mushrooms like cremini, portobello, or shiitake for different textures and tastes.
Corrections:
If the gnocchi dough is too sticky, add a little more flour until it reaches a workable consistency.
If the sauce is too thick, you can thin it with a bit of pasta cooking water or more cream.
Enjoy: Once everything is combined, serve the gnocchi hot with a sprinkle of Parmesan cheese, and enjoy this comforting, creamy, and flavorful dish! Perfect for any occasion!