Creamy Mushroom and Spinach Gnocchi (Printable)

A comforting blend of mushrooms, spinach, and gnocchi in a rich, creamy sauce made in one pan.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 9 ounces sliced cremini or button mushrooms
05 - 4 cups fresh baby spinach

→ Gnocchi and Dairy

06 - 1 pound potato gnocchi (fresh or shelf-stable)
07 - 3/4 cup plus 2 tablespoons heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 1/4 cup vegetable broth or water

→ Seasonings

10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - Pinch of grated nutmeg (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté for 5 to 7 minutes until mushrooms are browned and tender.
03 - Stir in potato gnocchi and pour in vegetable broth. Cook for 2 minutes, stirring gently.
04 - Lower heat to low. Add heavy cream, dried thyme, salt, black pepper, and nutmeg if using. Stir well to evenly coat the gnocchi.
05 - Add fresh baby spinach and cook, stirring occasionally, until wilted, approximately 2 minutes.
06 - Stir in grated Parmesan until melted and sauce becomes creamy. Adjust seasoning as desired.
07 - Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper if preferred.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is as quick as dinner itself.
  • The gnocchi turn pillowy and tender while soaking up all that garlicky, creamy sauce.
  • Its flexible enough to handle whatever vegetables or add-ins you have on hand.
  • It feels like a restaurant dish but takes less than half an hour from start to finish.
02 -
  • Dont skip browning the mushrooms, if you stir them too much theyll steam instead of caramelize.
  • Keep the heat low once you add the cream or it can break and turn grainy instead of silky.
  • Taste before serving, the Parmesan adds saltiness so you might not need as much salt as you think.
03 -
  • Let the mushrooms sit undisturbed in the pan for a minute or two at a time so they develop a deep golden crust.
  • Grate your own Parmesan fresh, the pre-grated stuff has anti-caking agents that can make the sauce gritty.
  • If the sauce gets too thick, thin it out with a tablespoon of pasta water or broth instead of more cream.
Go Back