Creamy Mushroom Spinach Gnocchi (Printable)

A creamy blend of mushrooms, spinach, and gnocchi cooked together for an easy, satisfying meal.

# 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, 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 chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté until mushrooms are browned and tender, approximately 5 to 7 minutes.
03 - Stir in potato gnocchi and pour in vegetable broth. Cook while stirring gently for 2 minutes.
04 - Lower heat to low. Mix in heavy cream, dried thyme, salt, pepper, and nutmeg if using. Stir thoroughly to coat gnocchi evenly.
05 - Add fresh spinach and cook while stirring until wilted, about 2 minutes.
06 - Incorporate grated Parmesan cheese and stir until melted and sauce is creamy. Adjust seasoning to taste.
07 - Serve immediately, garnished with additional Parmesan and cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent.
  • The gnocchi turn silky and plump as they soak up all that garlicky cream.
  • You can toss in whatever greens or mushrooms you have on hand and it still works beautifully.
02 -
  • Do not boil the gnocchi separately, they cook perfectly right in the pan with the sauce.
  • If the sauce looks too thick, add a splash of broth or pasta water to loosen it up.
  • Taste before serving, the Parmesan adds salt so you might need less than you think.
03 -
  • Let the mushrooms brown without stirring too much, that caramelization is where the flavor lives.
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes sharper.
  • If you are making this for someone dairy free, cashew cream and nutritional yeast work surprisingly well as substitutes.
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