Pin it I threw this together on a rainy Wednesday when the fridge was nearly bare but somehow still held gnocchi, mushrooms, and a bag of wilting spinach. What started as a scavenger hunt turned into the creamiest, most satisfying dinner I'd made in weeks. My partner walked in just as I stirred in the Parmesan, and the smell alone made them forget they'd planned to order takeout. We ate straight from the pan with oversized spoons, laughing at how something so simple could feel this indulgent.
The first time I served this to friends, I wasn't sure it would be enough for four people. But after the first bite, conversation paused, forks moved faster, and the skillet was scraped clean in minutes. One friend texted me the next morning asking for the recipe, and I realized I'd accidentally created something that stuck with people long after the plates were cleared.
Ingredients
- Olive oil: Use a good quality one since it's the foundation of flavor here, coating the mushrooms and onions as they soften and caramelize.
- Yellow onion: Finely chopped onion melts into the sauce and adds sweetness that balances the earthy mushrooms without overpowering them.
- Garlic: Fresh garlic makes all the difference, releasing its fragrance the moment it hits the warm oil and filling your kitchen with that unmistakable aroma.
- Cremini or button mushrooms: Sliced thin, they brown beautifully and add a meaty texture that makes this dish feel hearty even without meat.
- Fresh baby spinach: It wilts down to almost nothing but delivers color, nutrients, and a slight earthiness that ties everything together.
- Potato gnocchi: The star of the show, these little pillows soak up the cream and become impossibly tender in just a few minutes.
- Heavy cream: This is what turns a simple skillet into something luxurious, coating every bite in silky richness.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds salty, nutty depth that makes you want to lick the spoon.
- Vegetable broth or water: Just a splash helps the gnocchi cook through without drying out before the cream goes in.
- Dried thyme: A pinch brings subtle herbal warmth that feels like you've been simmering this for hours.
- Black pepper and salt: Season as you go, tasting along the way, because the Parmesan adds saltiness too.
- Nutmeg: Optional, but a tiny grate transforms the cream sauce into something you can't quite put your finger on but can't stop eating.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the chopped onion and let it cook for about 3 minutes, stirring occasionally, until it turns soft and translucent. The kitchen will start to smell warm and inviting.
- Brown the mushrooms:
- Toss in the garlic and sliced mushrooms, then let them sauté for 5 to 7 minutes without stirring too much so they can brown and develop deep, savory flavor. You'll know they're ready when they've released their moisture and the edges turn golden.
- Cook the gnocchi:
- Add the gnocchi and pour in the vegetable broth, stirring gently so they don't stick to the bottom of the pan. Let them cook for about 2 minutes until they start to soften and plump up.
- Make it creamy:
- Lower the heat and pour in the heavy cream, then sprinkle in the thyme, salt, pepper, and a pinch of nutmeg if you're using it. Stir everything together so the gnocchi are coated in the silky sauce.
- Wilt the spinach:
- Toss in the fresh spinach and keep stirring until it wilts down into the cream, which takes just a couple of minutes. The bright green against the creamy sauce looks as good as it tastes.
- Finish with Parmesan:
- Stir in the grated Parmesan until it melts completely and the sauce turns glossy and thick. Taste and adjust the seasoning, then serve it hot with extra cheese and cracked pepper on top if you like.
Pin it One evening, I made this for my mom after a long day, and she sat at the table in her sweater with a glass of wine, twirling her fork through the gnocchi like she had nowhere else to be. She told me it reminded her of a little trattoria we'd visited years ago, and for a moment, my tiny kitchen felt like somewhere far away and much more magical.
Swaps and Substitutions
If you don't have heavy cream, half and half works in a pinch, though the sauce will be a bit thinner. For a dairy free version, use a good quality plant based cream and swap the Parmesan for nutritional yeast or vegan cheese. You can also use gluten free gnocchi if you need to, just check the package instructions since cooking times can vary slightly.
Storage and Reheating
Leftovers keep in the fridge for up to 3 days in an airtight container, though the gnocchi may absorb some of the sauce as it sits. When you reheat it, add a splash of cream or broth to loosen things up and warm it gently on the stovetop over low heat, stirring often. I don't recommend freezing this one because the cream and gnocchi don't hold up well after thawing.
Make It Your Own
This recipe is a blank canvas for whatever you have on hand or whatever sounds good. Toss in cooked chicken, crumbled sausage, or white beans if you want more protein. A handful of toasted pine nuts or walnuts adds crunch, and a squeeze of lemon at the end brightens everything up in the best way.
- Try adding sun dried tomatoes for a sweet, tangy burst of flavor.
- Stir in a spoonful of pesto right before serving for an herby twist.
- Top with crispy fried sage leaves if you're feeling fancy and have an extra minute.
Pin it This dish has become my go to when I want comfort without the fuss, and it never lets me down. I hope it finds a spot in your weeknight rotation too.
Recipe FAQ
- → Can I use fresh or shelf-stable gnocchi?
Both fresh and shelf-stable gnocchi work well in this dish. Adjust cooking times slightly for fresh gnocchi to avoid overcooking.
- → What can I use to make a dairy-free version?
Swap heavy cream for plant-based cream alternatives and use vegan Parmesan-style cheese to keep the creamy texture without dairy.
- → How can I add protein to this dish?
Incorporate cooked shredded chicken or white beans to increase protein content while maintaining the creamy consistency.
- → Is it possible to make it gluten-free?
Choose certified gluten-free gnocchi to accommodate gluten sensitivities without compromising flavor.
- → What wine pairs best with this creamy gnocchi?
A crisp Pinot Grigio or a light Chardonnay complements the creamy and savory notes beautifully.
- → Can I add nuts for texture?
Toasted pine nuts or chopped walnuts add a pleasant crunch and enhance the overall flavor profile.