| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 40g | 20g | 60g |
| sugars | fibre | protein | salt |
| 4g | 6g | 20g | 1g |
Why I Love French Creamy Mushroom-Spinach Gnocchi with Parmesan & Herbs
Growing up in the vibrant food culture of Texas, my culinary journey has taken me from the smoky barbecues and chilled margaritas of my hometown to a fascinating exploration of world cuisines. One of my favorite dishes to prepare, and undoubtedly a crowd-pleaser, is the French-inspired Creamy Mushroom-Spinach Gnocchi with Parmesan & Herbs.
The beauty of this dish lies in its simplicity and versatility. Rich and hearty, a plateful of these tender, pillowy gnocchi smothered in creamy sauce offers ultimate comfort, be it an overcast weekday or a cozy Sunday brunch.
A Journey to France
This recipe was inspired by my journey through French cuisine, specifically my fascination with sauces. French cuisine bestows great importance on sauces, and the creamy mushroom and spinach sauce in this gnocchi recipe is, in a way, my tribute to this tradition.
Inspired by chefs like Julia Child, who introduced French cuisine to the American audience, I wanted to create a dish that embodies the French ethos of using simple ingredients to create complex flavors.
Flavors & Textures
The ingredients, including store-bought gnocchi, olive oil, heavy cream, fresh spinach, white mushrooms, Parmesan cheese, minced garlic, and fresh basil and parsley, come together to create an absolute symphony of flavors in this Creamy Mushroom-Spinach Gnocchi with Parmesan & Herbs. I particularly love the earthy flavors of the mushrooms, which are beautifully balanced by the fresh, peppery spinach and the creaminess of Parmesan. The hint of garlic, basil, and parsley adds a beautiful aromatic quotient, rounding off the flavor profile perfectly.
This recipe is not just about flavors though. It’s equally about textures. The rich and creamy sauce clings to the gnocchi, making every bite a celebration of creamy goodness. The crunchiness of the finely chopped mushrooms contrasts beautifully with the soft gnocchi, making this dish an absolute joy to eat.
Whether you are in love with French food, or just discovering it, I am certain that this Creamy Mushroom-Spinach Gnocchi with Parmesan & Herbs recipe will charm you as much as it has charmed me. After all, nothing beats the joy of sharing good food with loved ones, and this dish is one such recipe that brings people together.
What You’ll Need
- 2 pounds of store-bought gnocchi
- 2 tablespoons of olive oil
- 1 cup of heavy cream
- 3 cups of fresh spinach leaves
- 2 cups of finely chopped white mushrooms
- 1 cup of freshly grated Parmesan cheese
- 1 tablespoon of minced garlic
- Salt and pepper to taste
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of chopped fresh parsley
Method
Step One
Start by bringing a large pot of salted water to a boil. Once boiling, carefully add the gnocchi and cook according to the package instructions until they float to the top of the water. Drain the gnocchi well and set aside.
Step Two
While the gnocchi cook, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the mushrooms and cook for 5-7 minutes, or until they have softened and started to brown.
Step Three
Add the minced garlic to the skillet with the mushrooms and continue to cook for another minute, stirring constantly to prevent the garlic from burning.
Step Four
Reduce the heat and pour the heavy cream into the skillet. Stir well to combine the cream with the mushrooms and garlic. Allow this mixture to simmer for a few minutes until the cream starts to thicken slightly.
Step Five
Add the spinach leaves to the skillet and cook until they have wilted. This should only take a minute or two. Once the spinach has wilted, stir in the drained gnocchi and toss to coat in the creamy sauce.
Step Six
Remove the skillet from the heat and stir in the freshly grated Parmesan cheese. Add salt and pepper to taste and then sprinkle over the chopped fresh basil and parsley. Serve your creamy mushroom-spinach gnocchi hot.
