Shelf-stable gnocchi can go straight into a skillet. Browning it first gives the edges a little chew and keeps the dish from tasting like boiled pasta. Mushrooms need their own turn in the hot pan to get color.
Give mushrooms room
Cook mushrooms in a wide pan without stirring every few seconds. Once their moisture cooks off, they brown and become savory. Add the broth only after both mushrooms and gnocchi have color.
Serving and storage
Spinach wilts at the end and keeps the dish from feeling too heavy. Reheat leftovers gently with a splash of broth; a hard boil can make the sauce separate.
Brown mushrooms before adding the cream
Mushrooms release moisture as they cook. Give them room and allow that liquid to evaporate before adding the broth and cream. Adding the sauce too early makes it harder to build browned flavor.
Check whether your gnocchi are shelf-stable, refrigerated, or frozen. Their cooking requirements can differ; the recipe specifies shelf-stable potato gnocchi. Use the package directions as a cross-check instead of assuming every product needs the same time.
What if the sauce becomes too thick?
Add broth in small amounts and stir gently. Gnocchi can absorb liquid as the dish stands, so judge the sauce just before serving. Keep the heat gentle once the dairy is in the pan.
More recipes to try
- Lemon Garlic Chicken Orzo Skillet with Spinach
- Roasted Butternut Squash and Feta Salad with Pomegranate
Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.