Creamy Mushroom Spinach Gnocchi (Printable)

Tender gnocchi with sautéed mushrooms, spinach, and a creamy sauce, all cooked in a single pan.

# 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 (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)

# How-To:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Add minced garlic and sliced mushrooms. Sauté for 5 to 7 minutes until mushrooms are browned and tender.
03 - Stir in gnocchi and pour in 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 thoroughly to coat gnocchi evenly.
05 - Add fresh spinach and cook, stirring occasionally, until wilted, about 2 minutes.
06 - Stir in grated Parmesan until melted and sauce is creamy. Adjust seasoning as needed.
07 - Serve immediately, garnished with extra Parmesan cheese and cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you can be done with dishes before you even finish eating.
  • The gnocchi come out soft and golden without any boiling or draining required.
  • It tastes like restaurant comfort food but takes less time than ordering takeout.
  • You can throw in whatever greens or mushrooms are sitting in your fridge and it still works.
02 -
  • Don't skip the step of letting the mushrooms brown undisturbed, or they'll turn rubbery and grey instead of golden and meaty.
  • If your sauce looks too thick, add a splash of pasta water or broth instead of more cream, or it'll get heavy and greasy.
  • Always add the spinach at the end so it stays bright green and doesn't turn into sad, olive-colored mush.
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 Parmesan fresh and stir it in off the heat so it melts smoothly instead of clumping into strings.
  • If you want a golden, crispy top, transfer everything to a baking dish and broil it for two minutes before serving.
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