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This 30-minute creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan! White wine and parmesan cheese make the sauce extra amazing.
You may also enjoy my Creamy Spinach Mushroom Pork Chops or Creamy Tortellini with Spinach and Mushrooms.
Why you’ll love it
This mushroom gnocchi recipe is meatless comfort food at its best. It’s easy and elegant with pillowy gnocchi and a garlicky white wine parmesan cream sauce. This is something I would totally serve company. It’s also quick enough to make on a weeknight and doesn’t require any fancy ingredients!
Magic happens when you add the gnocchi to the pan, and the cream sauce thickens up and turns into this velvety deliciousness. You don’t need to mess around with cooking the gnocchi in a separate pot of water. This is the one pan gnocchi recipe that started it all here at S&L.
What you’ll need
- Olive oil – for sautéing
- Onion and garlic – I like sweet (Vidalia) onions here
- Mushrooms – we’re using cremini mushrooms, aka baby bellas
- Italian seasoning – it’s a blend of flavorful dried herbs that comes in a single convenient jar
- Dijon mustard – it’s a tasty flavor enhancer
- White wine – use a dry white wine you’d enjoy drinking (not cooking wine), e.g. sauvignon blanc or pinot grigio
- Heavy cream – for that luxurious quality
- Gnocchi – I used your standard grocery store shelf-stable gnocchi found in the pasta aisle. It holds up well to the one-pan method of cooking.
- Spinach – for a pop of freshness
- Parmesan – always grate your own for better taste and texture
Pro tip
The gnocchi will release starch as it cooks right in the sauce to thicken it up. Homemade gnocchi is generally too delicate for the one pot method.
How to make creamy mushroom gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onions in a skillet until softened, giving it a stir every so often. Add the mushrooms, garlic, and Italian seasoning. Cook for about 5 minutes.
Stir in the Dijon and white wine. Let it cook for a minute, then add the gnocchi and cream. Once it starts to bubble, reduce the heat, and then cover and simmer for a few minutes.
Add in the spinach, cover the pan again, and cook for a few minutes longer until the gnocchi is soft. Stir in the fresh parm, season with salt & pepper, and top with chopped parsley if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a block of parmesan, and freshly grate it yourself versus using the pre-grated kind. I like using a Microplane zester to grate it.
- Keep the rest of your garlic in this garlic saver for easy storage. I mince it with a garlic press.
- This is my go-to measuring cup set.
Substitutions and variations
- You should be ok to substitute in white mushrooms if you prefer them to cremini.
- I don’t recommend substituting the heavy cream for something with a lower fat content like half-and-half or milk. The sauce won’t thicken up as intended, and it will not taste as rich and could even curdle.
- For some protein, try my similar Italian Sausage and Mushroom Gnocchi.
What to serve with creamy spinach gnocchi
- To balance out this meal, pair it with a salad. Try my homemade Italian Dressing, this easy Ranch Dressing, or my Honey Mustard Dressing for something a little different. For a creative pairing, try this Beet and Spinach Salad.
- Or simply serve with a slice of fresh crusty bread, and enjoy this gnocchi all on its own! Garlic Bread is always a good idea, though.
Leftovers and storage
- Store leftovers for 3-4 days in the fridge in an airtight container.
- I can confirm that this dish reheats well. Reheat slowly in a saucepan over a low heat. Add a splash of broth or cream if desired.
- Freezing this creamy mushroom gnocchi recipe isn’t recommended.
I hope you make this creamy mushroom and spinach gnocchi! Please leave a star rating and review below, or ask me any questions. Tag me #saltandlavender on Instagram with your creations.
Creamy Mushroom and Spinach Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 12 ounces cremini mushrooms sliced
- 2-3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh parsley chopped, to taste
Instructions
- Add the olive oil to a skillet over medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it lightly browns.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
- Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
- Stir in the spinach, cover the pan again, and cook for 3 minutes.
- Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.
Notes
- Cremini mushrooms (sometimes labeled as ‘baby bellas’) or white mushrooms will work great.
- This makes 4 reasonably sized portions. If you’re feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else.
- The gnocchi will cook right in the sauce – there’s no need to pre-cook it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on April 27, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
This was so good and came together really easily. It’s a fast, flavorful dish that is easy enough to make on a weeknight but nice enough you can serve it to guests. I will be adding this to our rotation.
So happy you enjoyed it, Kristin! 😀
Wow this was amazing. So quick and so delicious!!
So happy you liked it, Amanda! Thank you!
I really want to try this recipe but the ads on your site are so aggressive that I actually can’t even read the recipe.
I’m not really sure how that’s possible. I get that no one enjoys ads, but I actually run fewer ads and pop-ups than many websites. It’s a balance between user experience and earning my living, and I just made some changes to make the ad experience even better. Was there a particular ad that was giving you trouble so I can report it to my ad company? Are you on your phone or computer?
I have had this issue a lot on other sites…the ads just keep it reloading the page. I am not sure if it just overwhelms the server or what. I have not yet had issues on your site. It also could be the internet browser. Hard to tell but I definitely have experienced what she is saying on other sites.
Let me know if you do experience it on my site, please. 🙂 I definitely try to make the ad experience as good as it can be.
This dish is fantastic!! This recipe has found a place in our dinner rotations. Our three teenagers LOVE the dish, even with the spinach, and we never have leftovers (even when I have doubled the recipe). It is also a dish that looks super fancy, but is easy enough for any of my teenagers to make (great for when they go to move out) and it still looks like your photos and tastes great! Thank you!
Well that’s just awesome!! 🙂 I’m so glad it goes over so well in your home. Definitely good to prep the kids with a few recipes before they move out!
My husband is crazy about this recipe. I had to make a few substitutions for things I didn’t have on hand, (milk and flour in place of the cream), but it was still delicious. Thank you
I’m so happy it worked out and you guys enjoyed it!! 😀
OMG this was incredible!!!!! We ate hours ago and I’m still thinking about this dish!!!
Aww that’s awesome! Thanks! 🙂
Great recipe!! It is definitely very rich… I decided it needed a little acidity so I added a TB of tomato paste at the end and some red pepper flakes. TRY with tomato paste – it’ll change your life 😂🤣😂🤪
I’m glad you liked it! Yup, definitely rich hahaha.
Recipe was very good. I would say it is very rich with the cream and cheese. Will lighten it up next time as it was to heavy for my taste. Also added a pinch of nutmeg since it was a cream sauce.
I’m glad you liked it! Yup, it’s definitely a rich one. Love the nutmeg idea!
Excellent recipe. However could you please include metric measurements? After all there are 6.7 billion people who dont use the american imperial measurements!
I’m glad you liked the recipe! If all those people read my website then I would. 😉 The recipes here are very much written for an American audience (I’m Canadian), and most of my readers are American. It is a lot of extra work for me to do both for every single recipe, and I also don’t really feel confident including both tbh. Math really isn’t my thing. I could see if my recipe card is able to do automatic conversions, but I am a bit reluctant since I don’t particularly want people’s recipes messed up due to software glitches that I’m not even aware of. With that said, I may do some tests w. the recipe card software if there’s more interest. It would be so much easier if everyone in the world was on the same system… that’s for sure.
Delicious! Didn’t have any dry white wine so looked up and substituted with 50:50 water:rice vinegar. Also ran out of Italian seasoning and substituted with bouquet garni and added leftover roast chicken. A great and easy meal to prepare. Thanks!
I’m glad it worked out!