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–+ servings
gray plate with creamy mushroom gnocchi and breadstick on the plate
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5 from 1 vote

Creamy Mushroom Gnocchi

Eays, one pan Creamy Mushroom Gnocchi packed with vegetables in a silky parmesan cream sauce - cooks in under 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: creamy mushroom gnocchi, mushroom gnocchi, mushroom recipes, gnocchi,
Servings: 4
Calories:

Equipment

  • large skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces baby bella mushrooms sliced
  • 1 1/2 cups fresh cauliflower florets diced
  • 1 tablespoon worcestershire sauce
  • salt and pepper to taste
  • 1 pound packed gnocchi
  • 3/4 cup beef stock
  • 3/4 cup half and half
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme removed from stem and minced
  • 4 ounces fresh spinach stems removed, rough chopped
  • 1/3 cup freshly grated parmesan cheese + more for serving

Instructions

  • Add olive oil and butter to a large skillet over medium heat.
  • When the butter melts, add sliced mushrooms and diced cauliflower. Season with salt and pepper and cook 3-4 minutes over medium to medium-high heat until golden.
  • Add minced garlic and Worcestershire sauce. Cook 1 minute then remove mushroom mixture from the skillet and set aside.
  • To the same skillet, pour in stock scraping any browned bits from the bottom.
  • Pour in half and half, thyme and uncooked gnocchi then season lightly with salt and pepper.
  • Cover and bring to a boil over medium heat then reduce heat to low and simmer 3 minutes stirring occasionally.
  • Remove stems from the spinach, give it a rough chop then add to the skillet. Simmer 2-3 minutes or until it’s wilted.
  • Stir in parmesan cheese and return mushroom mixture to the skillet. Stir well. Simmer 1-2 minutes to warm the mushrooms. Taste and adjust salt and pepper then eat right away.