Creamy Spicy Mushroom Gnocchi Skillet
Description:
A rich and velvety one-skillet dish made with pillowy gnocchi, sautéed mushrooms, and a spicy creamy garlic sauce. It’s quick, indulgent, and totally satisfying for weeknight dinners or a fancy meatless main
Ingredients
500g (1 lb) potato gnocchi (store-bought or homemade)
2 tbsp olive oil or unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced
250g (9 oz) cremini or button mushrooms, sliced
1 tsp red pepper flakes (adjust to taste)
1 tsp smoked paprika
Salt & black pepper, to taste
1/2 cup vegetable broth or water
1 cup heavy cream or half-and-half
1/2 cup grated parmesan (optional for extra richness)
1 cup fresh baby spinach (optional for color and nutrition)
Fresh parsley, for garnish
Instructions
Cook the gnocchi (optional if skillet-ready):
If not skillet-ready, boil gnocchi in salted water until they float (about 2–3 minutes). Drain and set aside.
Sauté the mushrooms:
In a large skillet, heat olive oil over medium-high. Add onions and cook 2–3 minutes until soft. Add mushrooms and sauté until golden brown (about 5–7 minutes). Don’t overcrowd the pan — let them sear.
Add garlic and spices:
Stir in garlic, red pepper flakes, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Deglaze and simmer:
Pour in vegetable broth and let it simmer for 2 minutes, scraping up the bits from the bottom.
Make it creamy:
Reduce heat to medium-low. Stir in cream and parmesan. Let the sauce thicken for 2–3 minutes.
Combine gnocchi:
Add cooked gnocchi and toss to coat well in the sauce. Stir in baby spinach and cook for 1–2 minutes until wilted.
Finish & serve:
Garnish with fresh parsley and extra parmesan. Serve hot, straight from the skillet.
Total Time
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minute
Nutritional Info (Per Serving, Approx. 1 of 4 servings)
Calories: ~420
Protein: 9g
Carbs: 45g
Fat: 22g
Fiber: 3
Sugar: 3g
Sodium: 450mg
Note: Using light cream and skipping cheese will lower the calories.
FAQs
Q: Can I make it vegan?
Yes! Use vegan gnocchi, coconut milk or cashew cream, and skip parmesan or use a vegan substitute.
Q: Can I use other veggies?
Absolutely. Add kale, zucchini, or sun-dried tomatoes for variety.
Q: Can it be made ahead?
Yes, but gnocchi can get softer on reheating. Store in an airtight container and reheat gently with a splash of broth or cream.
Q: Is it freezer-friendly?
Not recommended due to cream content. Better to enjoy fresh or refrigerated for up to 3 days