Creamy Garlic Gnocchi with Mushrooms and Smoky Paprika Sauce
Pillowy potato gnocchi tossed with earthy mushrooms and vibrant spinach, all enveloped in a velvety garlic cream sauce infused with smoky paprika. This cozy yet sophisticated dish delivers restaurant-quality flavors in just 30 minutes.
Ingredients
- 1 pound 500g potato gnocchi (fresh or shelf-stable)
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 8 ounces 250g mushrooms (cremini or button), sliced
- 4 cloves garlic minced
- 1 small shallot finely diced (about 1/4 cup)
- 1 teaspoon smoked paprika pimentón, plus more for garnish
- 1/4 teaspoon red pepper flakes optional, for heat
- 3/4 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 4 cups fresh spinach roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme for garnish optional
Instructions
- Prepare the gnocchi according to package instructions. Usually, this means boiling in salted water for 2-3 minutes until they float to the surface. Drain and set aside, reserving 1/4 cup of the cooking water.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the mushrooms and let them cook undisturbed for 3-4 minutes until they begin to brown. Season with a pinch of salt and pepper.
- Stir the mushrooms and continue cooking for another 2-3 minutes until golden brown all over. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons of butter to the same pan. Add the shallots and cook for 2 minutes until softened and translucent.
- Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or burn.
- Sprinkle in the smoked paprika and red pepper flakes (if using), stirring quickly to toast the spices for about 15-20 seconds, releasing their aromatic oils.
- Pour in the broth and use a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let it reduce slightly for about 1 minute.
- Add the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until it starts to thicken slightly.
- Stir in the Parmesan cheese until completely melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved gnocchi cooking water.
- Return the mushrooms to the pan and add the drained gnocchi, gently tossing to coat everything in the sauce.
- Add the spinach in batches, stirring until it just wilts into the sauce, about 1-2 minutes.
- Taste and adjust seasonings with salt and pepper as needed. The sauce should coat the back of a spoon but still be loose enough to envelope the gnocchi.
- Serve immediately in warmed bowls, topped with additional grated Parmesan, a light sprinkle of smoked paprika, and fresh herbs if desired.
Notes
- For a deeper mushroom flavor, use a mix of mushroom varieties like cremini, shiitake, and oyster.
- The sauce will thicken as it sits. If reheating leftovers, add a splash of cream or broth to loosen.
- This dish comes together quickly, so have all ingredients prepped and ready before you start cooking.
- For a lighter version, substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich.
- Shelf-stable gnocchi works perfectly for this recipe and doesn’t require refrigeration, making it a great pantry meal.