Spinach Mushroom Gnocchi

Ingredients

• 1 lb potato gnocchi (store-bought or homemade)

• 2 tbsp olive oil or butter

• 10 oz mushrooms (cremini or button), sliced

• 3 cloves garlic, minced

• 2 cups fresh spinach

• 1 cup heavy cream (or half-and-half)

• ½ cup grated Parmesan cheese

• ½ tsp dried thyme (or Italian seasoning)

• Salt & black pepper, to taste

• Red pepper flakes (optional, for heat)

Instructions

1. Cook the gnocchi:

   • Bring a pot of salted water to boil.

   • Add gnocchi and cook until they float to the top (about 2–3 minutes).

   • Drain and set aside.

2. Sauté mushrooms & garlic:

   • In a large skillet, heat olive oil or butter over medium-high.

   • Add mushrooms and cook until golden brown, about 5–7 minutes.

   • Stir in garlic and thyme, cooking another 1–2 minutes.

3. Make the sauce:

   • Lower heat to medium. Pour in heavy cream and bring to a gentle simmer.

   • Stir in Parmesan until melted into the sauce.

   • Add spinach and cook until just wilted.

4. Combine:

   • Add cooked gnocchi to the skillet. Toss to coat in the creamy mushroom spinach sauce.

   • Season with salt, pepper, and red pepper flakes (if using).

5. Serve:

   • Garnish with extra Parmesan and a drizzle of olive oil.