Pin It I was craving something warm and filling on a chilly Wednesday night, staring into the fridge with zero energy for anything complicated. A package of gnocchi sat next to some mushrooms and wilted spinach that needed using up. I tossed everything into one pan, added cream and Parmesan, and twenty minutes later I was scraping the bottom of the skillet wondering why I hadn't been making this all along.
The first time I made this for my roommate, she walked into the kitchen following the smell of browning garlic and mushrooms. She stood there watching me stir spinach into the bubbling cream sauce, and before I could plate it she grabbed a fork and ate straight from the pan. We ended up sitting on the counter sharing it, laughing about how something this easy had no business tasting this good.
Ingredients
- Olive oil: Use a good quality one, it coats the mushrooms and helps them brown instead of steam.
- Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunky bits.
- Garlic: Fresh cloves make all the difference, the aroma fills the whole kitchen as they sizzle.
- Cremini or button mushrooms: Slice them evenly so they cook at the same rate and get those golden edges.
- Baby spinach: It wilts down to almost nothing, so do not be shy with the handful.
- Potato gnocchi: Shelf stable or fresh both work, just make sure they are not frozen or they will turn gummy.
- Heavy cream: This is what makes the sauce luxurious and clings to every pillow of gnocchi.
- Parmesan cheese: Freshly grated melts smoothly, the pre shredded stuff can clump.
- Vegetable broth or water: Just enough liquid to help the gnocchi cook through without drying out.
- Dried thyme: A little goes a long way, it adds an earthy note that ties everything together.
- Black pepper and salt: Season as you go, taste before serving and adjust.
- Nutmeg: Optional but magical, a tiny pinch makes the cream taste richer.
Instructions
- Start with the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the onion and let it soften for about 3 minutes until it smells sweet and turns translucent. You will know it is ready when the edges start to curl.
- Brown the mushrooms:
- Toss in the garlic and sliced mushrooms, then let them cook undisturbed for a couple of minutes before stirring. They will release water first, then start to brown and shrink, getting tender and golden after 5 to 7 minutes.
- Cook the gnocchi:
- Add the gnocchi straight to the pan and pour in the vegetable broth, stirring gently so they do not stick. Let them simmer for about 2 minutes until they puff up slightly and absorb some of the liquid.
- Make it creamy:
- Lower the heat and pour in the heavy cream, then sprinkle in the thyme, salt, pepper, and nutmeg if using. Stir everything together until the gnocchi are coated in a silky sauce.
- Wilt the spinach:
- Add the spinach in handfuls, stirring as it collapses into the sauce. It only takes about 2 minutes for it to wilt completely and turn bright green.
- Finish with Parmesan:
- Stir in the grated Parmesan and watch it melt into the cream, making everything glossy and rich. Taste and add more salt or pepper if needed, then serve hot with extra cheese on top.
Pin It One rainy Sunday I made this for lunch and ate it curled up on the couch with a book. The creamy, garlicky warmth of it felt like a hug from the inside, and I realized some dishes do not need a special occasion, they just need to be exactly what you are craving in that moment.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. The gnocchi will soak up more sauce as they sit, so when you reheat them in a skillet over low heat, add a splash of cream or broth to bring back that silky texture. I have also microwaved it in a pinch, stirring halfway through, and it still tastes comforting even if the gnocchi are a bit softer.
Ways to Make It Your Own
I have stirred in toasted pine nuts for crunch, swapped the spinach for kale when that is what I had, and even added a handful of sun dried tomatoes for a tangy kick. A friend of mine throws in cooked chicken for extra protein, and another uses white beans to make it heartier. The base is forgiving, so if you have vegetables that need using or a different cheese in the fridge, go ahead and experiment.
Pairing and Serving Ideas
This dish is rich enough to stand on its own, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A glass of chilled Pinot Grigio or a light Chardonnay pairs beautifully, though honestly a sparkling water with lemon works just as well on a weeknight.
- Serve with crusty bread to soak up every bit of sauce left in the bowl.
- Top with fresh cracked black pepper and a drizzle of good olive oil right before eating.
- If you want more greens, stir in arugula at the end instead of spinach for a peppery bite.
Pin It This is the kind of recipe I turn to when I want something cozy without the fuss, and it never lets me down. I hope it becomes one of those easy favorites in your kitchen too.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works great and tends to cook faster, so adjust cooking time accordingly to prevent overcooking.
- → What can I substitute for heavy cream in this dish?
You can use half-and-half or plant-based cream alternatives to achieve a lighter or dairy-free version with similar creaminess.
- → How do I prevent the spinach from overcooking?
Add the spinach at the last step and cook just until wilted, usually about 1-2 minutes, to retain its vibrant color and texture.
- → Is it possible to add protein to this dish?
Yes, incorporate cooked shredded chicken or white beans for extra protein without altering the dish's overall flavor.
- → What wines pair well with this creamy mushroom gnocchi?
Light white wines like Pinot Grigio or Chardonnay complement the creamy, earthy flavors perfectly.