Creamy Mushroom Spinach Gnocchi (Printable)

A comforting one-pan dish blending mushrooms, spinach, and soft gnocchi in a creamy sauce.

# What You Need:

→ Vegetables

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

→ Gnocchi and Dairy

06 - 1 pound potato gnocchi (shelf-stable or fresh)
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)

# How To Make It:

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 thoroughly to coat the gnocchi evenly.
05 - Add fresh baby spinach and cook while stirring until wilted, about 2 minutes.
06 - Stir in grated Parmesan cheese until melted and sauce becomes creamy. Adjust seasoning to taste.
07 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes less time than the actual cooking.
  • The gnocchi turns pillowy and tender while soaking up every bit of the garlicky cream sauce.
  • It feels like a fancy Italian restaurant dish but requires zero fancy techniques or hard to find ingredients.
02 -
  • Don't skip browning the mushrooms properly, if you stir them too much they'll steam instead of caramelize and you'll lose that deep, savory flavor.
  • Add the cream on low heat or it might break and turn grainy instead of silky, patience here makes all the difference.
03 -
  • Use a wide skillet instead of a deep pot so the gnocchi cook evenly and the sauce reduces to the perfect creamy consistency.
  • Grate your own Parmesan from a block instead of using the pre grated stuff, it melts smoother and tastes infinitely better.
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