Creamy Mushroom Spinach Gnocchi (Printable)

Tender mushrooms and fresh spinach in a creamy sauce with pillowy gnocchi, all cooked in one pan.

# 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 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)

# Directions:

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 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 - Lower heat to low. Add heavy cream, thyme, salt, pepper, and nutmeg if using. Stir well to evenly coat the gnocchi.
05 - Add fresh spinach and cook, stirring occasionally, until completely wilted, about 2 minutes.
06 - Mix in grated Parmesan cheese until melted and sauce is creamy. Adjust seasoning to taste.
07 - Serve immediately, garnished with extra Parmesan and cracked black pepper if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is just a quick rinse and you're done.
  • The gnocchi gets creamy without any fuss, no boiling water or draining required.
  • It tastes like you spent an hour on it but you're sitting down in less than thirty minutes.
  • Mushrooms and spinach make it feel wholesome even though it's rich and comforting.
02 -
  • Don't skip browning the mushrooms properly, if you crowd the pan or stir too often they'll steam instead of caramelize and you'll lose all that deep flavor.
  • Add the spinach at the very end or it turns army green and slimy, fresh and bright is what you're after.
  • If the sauce looks too thick, splash in a little more broth or pasta water, it tightens up as it sits so err on the side of loose.
03 -
  • Let the pan get hot enough before adding the mushrooms, a sizzle when they hit the oil means you'll get that caramelized edge.
  • Grate the nutmeg fresh if you have a whole one, the pre-ground stuff loses its magic fast and won't give you the same warmth.
  • Taste the gnocchi before you take it off the heat, they should be pillowy and tender, not chalky in the center.
Go Back