Easy and delicious one-pan gnocchi, with mushrooms and spinach in a creamy sauce. Ready in about 30 minutes!
1sprigfresh thyme or pinch of dried thyme leaves
2tspbrown sugaroptional *see Note 1
2tspred wine vinegaroptional *see Note 1
Salt and freshly ground pepper
1/2 - 3/4cupschicken broth
12-17ozpotato gnocchifresh or shelf stable (350-500g)
1/2cupheavy whipping creamsee Note 1
Grated Parmesanfor serving
Melt butter in skillet over medium-high heat. Add garlic, mushrooms, onion and thyme. Add a sprinkling of salt to the skillet and cook, stirring regularly, until onion softens and mushrooms are browned. Add brown sugar and vinegar to the skillet and stir to combine. Add 1/2 cup chicken broth and gnocchi. Add cream. Stir to combine and add a bit more salt and pepper. Cover skillet with lid (if your skillet doesn't have a lid, you can use a lay a large baking sheet over the top or even cover tightly with aluminum foil. Reduce heat to medium-low and simmer for 10 minutes, checking half-way through to stir and if needed, add additional 1/4 cup of chicken broth, if it seems the skillet is lacking liquid.
After simmering 10 minutes, remove lid. Remove thyme sprig, if using and you can also remove and discard the large pieces of garlic at this point, too, if you like. Add spinach and stir in until wilted. Taste sauce and season dish with additional salt and freshly ground pepper, as needed. Serve topped with some grated Parmesan cheese.
*If you'd like a thicker sauce, stir together 2 Tbsp cornstarch with 2 Tbsp cold water and add in small increments to the hot sauce, as needed, until the sauce is thickened to desired level.
1. If using a lower fat cream, the cream may split with the added vinegar in the skillet. You may wish to omit the brown sugar/vinegar in this case.Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips and suggestions for making this recipe.