Creamy Spinach and Mushroom Gnocchi with Garlic, Smoked Paprika Cream Sauce serves up velvety comfort with minimal fuss. I pull this out on weeknights when I want creamy pasta vibes without boiling six different pots. The gnocchi turns pillowy and saucy, the mushrooms bring savory depth, and the smoked paprika ties it all together with a cozy, smoky finish. If you love restaurant-quality richness in under 30 minutes, you just found dinner.
Tasty Creamy Spinach and Mushroom Gnocchi Recipe
I built this recipe for speed, big flavor, and weeknight sanity. The smoked paprika gives the cream sauce backbone and warmth, so the dish tastes slow-simmered even when you sprint to the finish. Mushrooms add umami, spinach adds color and freshness, and gnocchi drinks up the sauce like a tiny potato sponge. I call it Tuesday-night fancy because it tastes special, but you still make it in one pan.
I also love how flexible this gnocchi feels. You can use shelf-stable or fresh gnocchi and still get a silky, glossy finish. You can lean vegetarian or add your favorite protein without throwing off the balance. You’ll cook once, eat well, and feel like you cheated the system.
Ingredients You’ll Need
I keep these staples around because they turn into a creamy gnocchi dinner on autopilot. The smoked paprika and garlic do heavy flavor lifting, and a little lemon at the end brightens everything. Use good parmesan and taste as you go for the best finish. You’ll get a balanced sauce that coats without glopping.
- 1 lb (450–500 g) potato gnocchi, fresh or shelf-stable
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 10 oz (285 g) cremini or baby bella mushrooms, sliced
- 3 cups (90 g) baby spinach, packed
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream, or half-and-half for lighter
- 1/2 cup (120 ml) low-sodium vegetable broth or chicken broth
- 3/4 tsp smoked paprika
- 1/4 tsp red pepper flakes, to taste
- 1/2 cup (45 g) freshly grated Parmesan or Pecorino Romano, plus more for serving
- Zest of 1/2 lemon and 1–2 tsp juice, to taste
- Kosher salt and freshly ground black pepper
- Chopped parsley, for garnish
How to Make Creamy Spinach and Mushroom Gnocchi
I cook the gnocchi while the sauce builds flavor, so everything finishes together. The mushrooms need space and heat for browning, and the smoked paprika blooms best in fat. A splash of starchy water at the end gives silky cling. You finish with lemon to wake the sauce up.
- Boil the gnocchi: Salt a pot of water generously. Boil the gnocchi until they float, then cook 30–60 seconds more. Reserve 1/2 cup pasta water and drain.
- Brown the mushrooms: Heat olive oil in a large skillet over medium-high. Add mushrooms in an even layer and don’t stir for 2–3 minutes. Stir and cook until deeply browned, 5–7 minutes total.
- Build the base: Reduce heat to medium. Add butter and onion and cook until translucent, 3 minutes. Stir in garlic for 30 seconds until fragrant.
- Bloom spices and simmer: Sprinkle smoked paprika and red pepper flakes into the pan and stir for 20–30 seconds. Pour in broth and cream. Bring to a gentle simmer and cook until slightly thickened, 3–4 minutes.
- Add greens and cheese: Stir in spinach and cook until wilted, 1–2 minutes. Fold in Parmesan until it melts and the sauce turns glossy.
- Combine: Add drained gnocchi to the skillet and toss. Use splashes of reserved pasta water to loosen and coat as needed. Season with salt, black pepper, lemon zest, and lemon juice.
- Finish and serve: Taste and adjust seasoning. Garnish with parsley and extra Parmesan. Serve hot and bask in creamy comfort.
Pro Tips
I focus on heat control and texture to keep this gnocchi silky, not heavy. Small adjustments make the sauce glossy and stable. Use fresh garlic and a good smoked paprika for clean flavor. Keep tasting as you go and trust your spoon.
- Space the mushrooms and use higher heat to drive off moisture and build deep browning.
- Bloom smoked paprika in fat for 20–30 seconds to unleash aroma without scorching.
- Keep the simmer gentle so the cream stays smooth and doesn’t separate.
- Pan-crisp the cooked gnocchi in 1 tbsp butter for 2–3 minutes if you crave golden edges.
- Add lemon at the end to balance richness without turning the sauce thin.
- Save a little pasta water, then use it like a sauce adjustment knob for perfect cling.
Serving Ideas
I keep sides simple so the sauce takes center stage. A bright salad or a crunch factor helps cut through the cream. If you want a bigger spread, add one protein or one veg side and call it a night. You’ll get balance without extra work.
- Pair with a crisp arugula salad with lemon vinaigrette and shaved Parmesan.
- Serve garlicky roasted broccoli or green beans for texture and color.
- Add warm crusty bread or garlic bread for swiping the sauce.
- Pour a light to medium red like Pinot Noir or a chilled, minerally white like Sauvignon Blanc.
- Finish with a peppery sprinkle and extra cheese at the table for last-minute lift.
Substitutions & Variations
You can tailor this Creamy Spinach and Mushroom Gnocchi with Garlic, Smoked Paprika Cream Sauce to match your mood and your pantry. I swap greens, change the heat level, or crisp the gnocchi when I want extra texture. You can keep it vegetarian or make it heartier without complicating anything. Pick what suits you and roll with it.
- Greens: Swap spinach with chopped baby kale or Swiss chard. Wilt sturdy greens a minute longer.
- Mushrooms: Use cremini, baby bella, shiitake, or a mix for deeper flavor.
- Dairy tweaks: Use half-and-half for a lighter sauce or full heavy cream for extra luxurious body.
- Dairy-free: Use cashew cream and a dairy-free parmesan-style cheese. Choose olive oil instead of butter.
- Heat level: Add more red pepper flakes or a pinch of chipotle powder to echo the smoky paprika.
- Protein add-ins: Fold in crispy pancetta, seared Italian sausage, rotisserie chicken, or butter-seared shrimp.
- Texture boost: Pan-crisp the boiled gnocchi in a little butter before saucing for golden edges.
Make-Ahead and Storage Tips
This creamy spinach and mushroom gnocchi reheats beautifully, so I count on it for fast lunches and cozy leftovers.
Make-Ahead: Cook the sauce and store it separately from the boiled gnocchi for up to 2 days, or assemble fully and hold with a splash of pasta water. For longer prep, brown mushrooms and onions in advance and refrigerate for up to 3 days to speed things up later.
To Refrigerate: Store cooled gnocchi in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the sauce on its own for up to 3 months; freeze fully cooked gnocchi for up to 1 month. Thaw in the fridge overnight.
To Reheat: Warm gently in a skillet over medium-low with a splash of broth, cream, or water. You can also microwave in 30-second bursts, stirring between intervals, until hot and silky.
Creamy Spinach and Mushroom Gnocchi with Garlic, Smoked Paprika Cream Sauce
Ingredients
Instructions
- Cook gnocchi according to package instructions, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until they soften and release their juices.
- Stir in fresh spinach and cook until wilted.
- Pour in heavy cream and add smoked paprika. Stir to combine and let simmer for 3-5 minutes until slightly thickened.
- Add cooked gnocchi to the skillet, toss to coat with the sauce.
- Season with salt and pepper to taste.
- Sprinkle with grated Parmesan cheese if using, and serve warm.