Loving this recipe! It tastes way better the following day... if you can hold off!

This recipe for Creamy Garlic Spinach and Mushroom Gnocchi is a delightful nod to the hearty, comforting meals that have always graced my Midwestern table. It combines the earthiness of mushrooms and the leafy goodness of spinach with the pillowy softness of gnocchi, all enveloped in a rich, velvety garlic sauce. It's a blend of old-world charm and rustic simplicity, perfect for a family dinner or a special occasion. This dish brings back memories of my grandmother’s farmhouse kitchen, where simple ingredients were magically transformed into unforgettable meals.

This Spinach and Mushroom Gnocchi pairs beautifully with a crisp, green salad drizzled with a light vinaigrette, balancing the richness of the dish. A loaf of crusty, homemade bread is perfect for sopping up the creamy garlic goodness. And for a sweet finish, consider a classic Midwestern apple pie or a bowl of fresh berries with a dollop of whipped cream.

Servings: 4

1 lb gnocchi
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach, roughly chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Fresh parsley for garnish

1. In a large pot, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.

2. In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, about 5-7 minutes.

4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

5. Pour in the heavy cream, reduce heat to low, and simmer for about 5 minutes until the sauce begins to thicken.

6. Stir in the grated Parmesan cheese until melted and well combined. Season the sauce with salt, pepper, and a pinch of nutmeg, if using.

7. Add the cooked gnocchi to the skillet, tossing gently to coat them in the creamy sauce. Cook for an additional 2-3 minutes until the gnocchi are heated through.

8. Serve the gnocchi hot, garnished with fresh parsley.

For a touch of meatiness, you can add cooked chicken or crispy bacon to the dish. If you prefer a lighter version, substitute half-and-half for the heavy cream. For a burst of color and flavor, throw in some sun-dried tomatoes along with the spinach. And for those who like a little heat, a pinch of red pepper flakes does wonders.