Mushrooms

1 tablespoon olive oil

8 oz mushrooms crimini

salt and pepper

Gnocchi

16 oz potato gnocchi

½ cup chicken broth

1 cup heavy cream

4 cloves garlic minced

½ teaspoon Italian seasoning or Herbs from Provence

½ teaspoon smoked paprika or more

5 oz fresh spinach

¼ teaspoon salt to taste

coarsely ground black pepper to taste

red pepper flakes to taste

Cook mushrooms

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy sauce

To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.

Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.

Assembly

Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.

Top with the remaining half of the cooked mushrooms.

*adapted from https://juliasalbum.com/