Creamy Gnocchi with Mushrooms and Spinach

Ingredients

1 lb potato gnocchi

2 tablespoons olive oil

8 oz mushrooms (cremini or button), sliced

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup heavy cream

1/2 cup grated Parmesan cheese, plus more for serving

4 cups fresh baby spinach

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions

Cook the gnocchi according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the sliced mushrooms and sauté for 5-7 minutes until they start to brown and release their moisture.

Add the minced garlic and cook for 1 minute until fragrant.

If using white wine, pour it into the skillet and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the pan.

Reduce the heat to medium-low and pour in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally, until slightly thickened.

Stir in the grated Parmesan cheese until melted and combined.

Add the cooked gnocchi and fresh spinach to the skillet. Gently toss everything together until the spinach is wilted.

Season with salt and pepper to taste.

Serve the creamy gnocchi hot, garnished with chopped fresh parsley and extra Parmesan cheese, if desired.

Enjoy this comforting and indulgent yet nutritious creamy gnocchi dish as a satisfying vegetarian main course or side dish!

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Creamy Gnocchi with Mushrooms and Spinach

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