Gnocchis crémeux aux épinards et aux champignons

Ingrédients

• 1 tablespoon olive oil
• 8 oz cremini mushrooms
• Salt and pepper, to taste
• 16 oz potato gnocchi
• 1/2 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1/2 teaspoon Italian seasoning or Herbs de Provence
• 1/2 teaspoon smoked paprika (or more to taste)
• 5 oz fresh spinach
• 1/4 teaspoon salt (adjust to taste)
• Coarsely ground black pepper (to taste)
• Red pepper flakes (to taste)

Préparation

1. 1

   Cook Mushrooms: Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet over high heat. Add sliced cremini mushrooms seasoned with salt and pepper. Sauté for 1 to 2 minutes until they are lightly browned and softened. Remove half of the cooked mushrooms onto a plate and set aside.

2. 2

   Make Creamy Sauce: In the same skillet with the remaining mushrooms, add the uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir well to combine.

3. 3

   Cook Gnocchi: Bring the mixture to a boil over medium heat. Once boiling, cover the skillet with a lid and let the gnocchi cook for about 5 minutes, stirring occasionally, allowing the sauce to thicken and the gnocchi to become tender.

4. 4

   Add Spinach: Stir in the fresh spinach and continue to cook over medium heat for another 5 minutes, stirring frequently, until the spinach wilts and the sauce reaches your desired thickness. For a thicker sauce, cook a bit longer.

5. 5

   Season and Assemble: Taste the sauce and adjust seasonings with additional salt, freshly ground black pepper, red pepper flakes, and smoked paprika as desired. Finally, top the dish with the reserved cooked mushrooms.