Introduction

Craving a restaurant-quality meal without the wait? This Creamy Spinach Mushroom Gnocchi in 20 Minutes is your perfect weeknight solution. Tender potato gnocchi, earthy mushrooms, and fresh spinach are enveloped in a rich, garlicky sauce for a dish that feels indulgent yet is incredibly simple. For another quick gnocchi idea, try this Easy One Pot Gnocchi Chicken Pot Pie Recipe.

Ingredients

This comforting dish comes together with simple ingredients that create a rich, smoky, and velvety sauce coating every tender gnocchi.

• 1 tablespoon olive oil
• 8 oz crimini mushrooms, sliced
• 16 oz potato gnocchi
• ½ cup chicken broth (or vegetable broth)
• 1 cup heavy cream
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika, or more to taste
• 5 oz fresh spinach
• ¼ teaspoon salt, or to taste
• Coarsely ground black pepper, to taste
• Red pepper flakes, to taste

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Spinach and Mushroom Gnocchi in a Creamy Garlic and Smoked Paprika Sauce comes together in about 25 minutes, making it roughly 30% faster than many traditional gnocchi recipes that require a longer simmer.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all your ingredients: gnocchi, fresh spinach, sliced mushrooms, minced garlic, heavy cream, grated Parmesan, and smoked paprika. Having everything measured and ready (mise en place) makes the cooking process for this Spinach and Mushroom Gnocchi smooth and fast.

Step 2 — Cook the Mushrooms

Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil or butter. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes to get a good sear. Stir and continue cooking until they are deeply browned and have released their moisture, about 5-7 minutes total. This builds a rich, savory base for your creamy sauce.

Step 3 — Sauté the Aromatics

Reduce the heat to medium. Push the mushrooms to the side and add the minced garlic to the center of the pan. Cook for just 30-60 seconds until fragrant, stirring constantly to prevent burning. Then, stir in 1-2 teaspoons of smoked paprika and cook for another 30 seconds to toast the spice and unlock its flavor.

Step 4 — Build the Creamy Sauce

Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until it melts completely into a smooth, luxurious sauce. Season with salt and pepper to taste.

Step 5 — Cook the Gnocchi

While the sauce simmers, cook the gnocchi according to package directions in a separate pot of well-salted boiling water. Fresh gnocchi cooks very quickly, usually in 2-3 minutes when they float to the surface. For extra flavor, you can also pan-fry the boiled gnocchi in a separate skillet until golden before adding to the sauce.

Step 6 — Combine and Wilt the Spinach

Drain the cooked gnocchi and add it directly to the creamy garlic and smoked paprika sauce. Add the fresh spinach in handfuls, folding it into the hot sauce and gnocchi. The residual heat will wilt the spinach perfectly in about 1-2 minutes. Stir until everything is evenly coated and the spinach is tender.

Step 7 — Final Seasoning and Serve

Give your Spinach and Mushroom Gnocchi one final taste and adjust seasoning if needed. For a bright finish, add a squeeze of fresh lemon juice or a pinch of lemon zest. Serve immediately while hot, garnished with extra Parmesan and a sprinkle of smoked paprika.

Nutritional Information

Calories	Approx. 420 kcal
Protein	14g
Carbohydrates	52g
Fat	18g
Fiber	5g
Sodium	680mg

This Spinach and Mushroom Gnocchi in a Creamy Garlic and Smoked Paprika Sauce is a good source of Vitamin A from the spinach and Vitamin D from the mushrooms. The values are per serving and are estimates based on typical ingredients and serving size; actual values may vary depending on specific brands and preparation methods.

Healthier Alternatives

This versatile Spinach and Mushroom Gnocchi in a Creamy Garlic and Smoked Paprika Sauce can be easily adapted to fit different dietary needs and preferences. Here are some practical ingredient swaps.

• Protein Alternative — Replace the mushrooms with shredded cooked chicken, Italian sausage, or chickpeas for a different protein profile and heartier texture.
• Lower-Carb Option — Swap potato gnocchi for cauliflower gnocchi or spiralized zucchini to significantly reduce the carbohydrate content.
• Dairy-Free Version — Use a rich, unsweetened cashew cream or full-fat coconut milk instead of heavy cream for a luscious, plant-based sauce.
• Gluten-Free Adaptation — Ensure your gnocchi is certified gluten-free, or use a gluten-free pasta like penne or shells as the base.
• Low-Sodium Variation — Opt for low-sodium vegetable broth, use fresh garlic instead of garlic powder, and rely more on the smoked paprika and fresh herbs for flavor.
• Lighter Sauce — For a lighter cream sauce, blend soaked raw cashews with broth and nutritional yeast, or use a half-and-half mix of broth and Greek yogurt.
• Extra Greens — Add a handful of fresh kale or arugula along with the spinach to boost the nutrient density and add a peppery note.
• Herb Boost — Stir in fresh thyme or a tablespoon of pesto at the end for a vibrant, aromatic lift to the creamy garlic and smoked paprika sauce.

Serving Suggestions

• Pair this rich Spinach and Mushroom Gnocchi with a simple, crisp side salad dressed in a lemon vinaigrette to cut through the creamy garlic sauce.
• For a heartier meal, serve alongside grilled chicken or pan-seared Italian sausage, which complements the smoked paprika beautifully.
• This dish is perfect for a cozy date night in or as an impressive, comforting centerpiece for a casual dinner party.
• For plating, use a shallow bowl to showcase the sauce. Garnish with extra grated Parmesan, a sprinkle of smoked paprika, and fresh parsley for color.
• Serve immediately while hot and creamy, as the sauce will thicken upon standing. A crusty baguette is essential for soaking up every last bit of the delicious sauce.
• Consider a light, acidic white wine like a Pinot Grigio or Sauvignon Blanc to balance the richness of the creamy garlic and smoked paprika sauce.

Common Mistakes to Avoid

• Mistake: Using watery mushrooms that steam instead of sear. Fix: Pat them dry and cook in a single layer without overcrowding to get a proper golden-brown sear.
• Mistake: Adding raw garlic to hot oil, which burns in seconds. Fix: Sauté the garlic for just 30-60 seconds until fragrant, or add it with the cream to infuse gently.
• Mistake: Overcooking the gnocchi until it becomes mushy. Fix: Cook store-bought gnocchi just until it floats, then finish it in the sauce to absorb flavor.
• Mistake: Adding spinach too early, causing it to wilt into a slimy, discolored mess. Fix: Stir fresh spinach in at the very end, just until wilted, to preserve color and texture.
• Mistake: Using pre-ground smoked paprika that’s lost its potency. Fix: Use a fresh, high-quality smoked paprika and add it off-heat to prevent bitterness.
• Mistake: Letting the cream sauce boil vigorously, which can cause it to separate or become greasy. Fix: Keep the sauce at a gentle simmer after adding the cream to maintain a silky texture.
• Mistake: Underseasoning the sauce, as gnocchi and cream both need ample seasoning. Fix: Season in layers and always do a final taste test, remembering the salt will mellow slightly with the cream.
• Mistake: Skipping the fond (browned bits) left from sautéing the mushrooms. Fix: Deglaze the pan with a splash of white wine or broth to incorporate that deep, savory flavor into your sauce.
• Mistake: Serving the dish immediately without letting it rest. Fix: Let the Spinach and Mushroom Gnocchi sit for 2-3 minutes off the heat so the sauce can properly cling to the gnocchi.

Storing Tips

• Fridge: Cool the Spinach and Mushroom Gnocchi completely, then store in an airtight container for 3-4 days.
• Freezer: Portion the cooled gnocchi into freezer-safe bags or containers, removing excess air. Freeze for up to 2 months for best quality.
• Reheat: For best results, reheat gently in a skillet with a splash of water or broth over medium-low heat, stirring until hot throughout. Alternatively, microwave in a covered dish, stirring occasionally. Ensure the internal temperature reaches 165°F (74°C) for food safety.

The creamy sauce may separate slightly upon reheating; a vigorous stir will usually bring it back together. For frozen gnocchi, thaw overnight in the refrigerator before reheating using the methods above.

Conclusion

This Spinach and Mushroom Gnocchi is a comforting, restaurant-quality meal that’s surprisingly simple to make at home. The creamy garlic and smoked paprika sauce is truly unforgettable. We hope you love it! Give it a try and let us know what you think in the comments. For another delicious gnocchi idea, check out our Chicken Bacon Ranch Gnocchi Recipe or our Easy Crispy Air Fryer Gnocchi Recipe.

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FAQs

Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi works wonderfully. It often cooks faster than the shelf-stable kind, so add it to the pan just a minute or two before the sauce is finished to avoid overcooking. This ensures your Spinach and Mushroom Gnocchi in a Creamy Garlic and Smoked Paprika Sauce has the perfect, tender texture.

What can I substitute for smoked paprika?

If you don’t have smoked paprika, you can use regular sweet paprika. You will lose the smoky flavor, so consider adding a tiny pinch of chipotle powder or a splash of liquid smoke to mimic it. The creamy garlic sauce will still be delicious, anchoring the flavor of this Spinach and Mushroom Gnocchi.

How can I make this dish ahead of time?

You can prepare the creamy garlic and smoked paprika sauce with the mushrooms and spinach a day in advance. Store it separately from the cooked gnocchi. Reheat the sauce gently, then combine with the gnocchi just before serving to maintain the best texture and freshness.