Creamy Mushroom Spinach Gnocchi (Printable)

Tender mushrooms and fresh spinach combined with soft gnocchi in a creamy one-pan dish.

# What You'll Need:

→ Vegetables

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

→ Gnocchi and Dairy

06 - 1 lb 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 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 baby spinach and cook, stirring continuously, until wilted, approximately 2 minutes.
06 - Stir in grated Parmesan cheese until melted and sauce is creamy. Adjust seasoning as needed.
07 - Serve immediately, garnished with additional Parmesan and cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking.
  • The gnocchi get tender and silky without boiling a separate pot of water.
  • It feels like a cozy Italian trattoria meal but takes less than half an hour.
  • The creamy sauce clings to every pillow of gnocchi in the most satisfying way.
02 -
  • Dont overcrowd the mushrooms or theyll steam instead of brown, so give them space in the pan.
  • If the sauce looks too thick, add a splash of broth or pasta water to loosen it up.
  • Fresh gnocchi cooks faster than shelf-stable, so keep an eye on the texture and reduce the time if needed.
03 -
  • Use a wide skillet instead of a deep pot so the gnocchi have room to cook evenly and get a little golden on the edges.
  • Grate the Parmesan yourself right before adding it, the pre-shredded kind has anti-caking agents that can make the sauce grainy.
  • Taste the dish before serving and add a squeeze of lemon juice if it needs brightness.
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