Creamy Mushroom Spinach Gnocchi (Printable Version)

A creamy blend of mushrooms, spinach, and gnocchi cooked together for a rich, comforting meal.

# 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, adjust to taste
13 - Pinch of grated nutmeg, optional

# Step-by-Step:

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 vegetable broth into the pan. Cook for 2 minutes, stirring gently to heat through.
04 - Reduce heat to low. Add heavy cream, dried thyme, salt, pepper, and nutmeg if using. Stir well to coat the gnocchi evenly.
05 - Add fresh spinach and cook, stirring occasionally, until wilted, approximately 2 minutes.
06 - Mix in grated Parmesan cheese until melted and sauce becomes creamy. Adjust seasoning as needed.
07 - Plate immediately, garnished with additional Parmesan and freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • It tastes like something from a cozy Italian trattoria but takes less than half an hour.
  • The creamy sauce clings to each gnocchi in a way that feels indulgent without being heavy.
  • You can swap ingredients based on what you have, and it still turns out delicious every time.
02 -
  • Do not overcrowd the mushrooms or they will steam instead of browning, so give them space in the pan.
  • Add the spinach at the very end so it stays bright green and does not turn muddy.
  • If the sauce looks too thick, splash in a little more broth or pasta water to loosen it up.
03 -
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes sharper.
  • If you want a lighter version, swap half the cream for milk or use half-and-half without losing too much richness.
  • For a vegan take, use plant-based cream and vegan Parmesan, and it still turns out silky and satisfying.
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