Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

ByDeShawn Ellis
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why make this recipe

Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce is a delicious and comforting dish. It’s easy to make and packed with flavor. The combination of soft gnocchi, tender spinach, and savory mushrooms creates a wonderful meal that is perfect for any night. Plus, the creamy garlic sauce is rich and satisfying, making it a great choice for dinner with family or friends.

how to make Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

Ingredients:

  • 1 package gnocchi
  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Parmesan cheese for serving (optional)

Directions:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are soft.
  3. Cook the gnocchi according to package instructions and drain.
  4. Add the cooked gnocchi to the skillet with mushrooms.
  5. Stir in fresh spinach and cook until wilted.
  6. Pour in heavy cream and add smoked paprika; stir to combine.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with Parmesan cheese if desired.

how to serve Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

Serve this dish hot for the best flavor. You can enjoy it on its own or pair it with a side salad for a complete meal. A sprinkle of Parmesan cheese adds a nice touch, but it’s optional based on your preference.

how to store Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 2-3 days. To reheat, simply warm it up in a skillet over low heat or in the microwave until heated through.

tips to make Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

  • Make sure to sauté the garlic until fragrant but not burned, as burnt garlic can taste bitter.
  • You can use any type of mushroom you like, such as button, shiitake, or cremini.
  • Adjust the amount of smoked paprika based on your taste preference; add more for a smokier flavor.

variation

For a twist, you can add cooked chicken or shrimp to the dish for extra protein. You can also try adding other vegetables like cherry tomatoes or zucchini for added texture and flavor.

FAQs

Can I use frozen gnocchi for this recipe?
Yes, you can use frozen gnocchi. Just cook them according to package instructions directly from the freezer.

What if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute it with half-and-half or a mix of milk and butter for a lighter option.

Is this recipe vegetarian?
Yes, this recipe is vegetarian. It contains no meat, but you can easily make it vegan by using plant-based cream and omitting the cheese.

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Creamy Spinach and Mushroom Gnocchi with Garlic and Smoked Paprika Cream Sauce

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and comforting dish featuring soft gnocchi, tender spinach, and savory mushrooms in a creamy garlic sauce.

Ingredients

Scale
  • 1 package gnocchi
  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Parmesan cheese for serving (optional)

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are soft.
  3. Cook the gnocchi according to package instructions and drain.
  4. Add the cooked gnocchi to the skillet with mushrooms.
  5. Stir in fresh spinach and cook until wilted.
  6. Pour in heavy cream and add smoked paprika; stir to combine.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with Parmesan cheese if desired.

Notes

Make sure to sauté the garlic until fragrant but not burned, as burnt garlic can taste bitter. Adjust the amount of smoked paprika based on your taste preference.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: gnocchi, spinach, mushrooms, creamy sauce, vegetarian

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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