Creamy Mushroom Spinach Gnocchi (Printable)

A comforting dish featuring creamy gnocchi, mushrooms, and spinach simmered in a flavorful sauce.

# What You’ll 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 more 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, to taste
13 - Pinch of grated nutmeg (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
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 optional nutmeg. Stir thoroughly to coat the gnocchi evenly.
05 - Incorporate fresh baby spinach and cook, stirring, until wilted, approximately 2 minutes.
06 - Stir in grated Parmesan cheese until melted and the sauce becomes creamy. Taste and adjust seasoning as needed.
07 - Serve the dish hot, garnished with additional Parmesan and freshly cracked black pepper if desired.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so cleanup is just a quick rinse and youre done.
  • The gnocchi get tender and creamy without needing to boil them separately first.
  • Its rich enough to feel indulgent but light enough that you wont feel heavy afterward.
  • You can pull it off on a weeknight with ingredients you probably already have around.
02 -
  • Dont skip browning the mushrooms, if you rush this step they release too much water and the dish turns soupy instead of creamy.
  • Use low heat once you add the cream or it can break and turn grainy, patience here makes all the difference.
  • If the sauce feels too thick, add a splash more broth or even pasta water if you have it, it loosens everything up without diluting the flavor.
03 -
  • If your gnocchi are fresh instead of shelf-stable, add them a minute or two later so they dont fall apart from overcooking.
  • Let the mushrooms sit undisturbed in the pan for a minute at a time, thats how you get those caramelized edges that make the whole dish taste deeper.
  • Always grate your own Parmesan, the pre-shredded kind has coatings that keep it from melting smoothly into the sauce.
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