Creamy Mushroom and Spinach Gnocchi (Printable)

Tender mushrooms, fresh spinach, and soft gnocchi in a creamy Italian-inspired one-pan dish.

# 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 Steps:

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 the potato gnocchi and pour in the vegetable broth. Cook for 2 minutes, stirring gently to combine.
04 - Reduce heat to low. Add heavy cream, dried thyme, salt, black pepper, and nutmeg if using. Stir to coat the gnocchi evenly.
05 - Add fresh spinach and cook, stirring continuously, until wilted, approximately 2 minutes.
06 - Stir grated Parmesan cheese into the mixture until melted and sauce is creamy. Adjust seasoning as desired.
07 - Serve immediately, garnished with additional Parmesan and freshly cracked black pepper if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is just a quick rinse and youre done.
  • The gnocchi gets perfectly tender without boiling a separate pot of water.
  • It tastes like something youd order at a cozy Italian restaurant but takes less than half an hour.
  • The creamy sauce clings to every pillow of gnocchi and bite of mushroom.
02 -
  • Dont boil the gnocchi separately, cooking them right in the sauce makes them tender and helps them soak up all the flavor.
  • If the sauce gets too thick, add a splash of broth or pasta water to loosen it up before serving.
  • Let the mushrooms sit undisturbed for a minute or two at a time so they actually brown instead of just steaming in their own moisture.
03 -
  • Use a wide skillet instead of a deep pot so the gnocchi have room to brown slightly on the bottom for extra texture.
  • Grate your own Parmesan instead of using the pre shredded stuff, it melts smoother and tastes so much better.
  • Taste the sauce before serving and dont be afraid to add a little more salt or a grind of fresh pepper, it makes all the difference.
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