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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!
Please tell me what kind of gnocchi you use ? I’ve only had it home made and I haven’t found a pre made gnocchi that isn’t disappointing.
Hi! DeLallo is my fav. You’re correct, though, that homemade can’t be beat. The pre-made ones that I have tried have all been fairly similar (fairly dense etc.). I do enjoy them dressed up in a creamy sauce like in this recipe, but on their own they’re not my favorite.
I was looking for recipe other than gnocchi with tomatoes. And I had chestnut mushrooms, white wine and 1/3 bag of spinach. Just bought cream. Your recipe fit in perfectly to my needs! I am so happy I made it, it was so delicious! Didn’t change a thing! Definitely saving it and will make it again and again. Thank you so much!
That’s awesome!! So happy you enjoyed it! 😀
What could I use if I don’t have any wine?
Chicken broth could work.
Looks lovely and will make. But why can’t you just write instruction and guidance without all the unnecessary fluff. 70% of your written words do nothing but prolong the useful information.
I’m going to humor you and explain. There’s actually a few reasons for it. First off, useful info is woven into the narrative. Next, if we (bloggers) write nothing, there’s not a hope in heck that Google will index the recipes because it has nothing to go off, and little food bloggers like me are competing with the big guys like Food Network and Martha Stewart. We simply cannot get away with writing nothing but the recipe unless we are blogging for a hobby (this is my full-time job and a business that doesn’t just employ me). This post was written back in 2017 when food bloggers did talk more about their lives and/or have more of a fun narrative. That’s how most blogs were up until recently… regular readers enjoyed the narrative, but somewhere along the line, some people got impatient and felt it was their right to criticize. You’ll find my newer posts are filled with more straight-up info to help ensure recipe success. Seriously, though, do you feel good about yourself telling a complete stranger who is giving you a FREE recipe that her words are “unnecessary” and “fluff”? I am a real person. Would YOU like that if someone said that about your hard work? It takes about 3 seconds to scroll down to the recipe if you don’t want to read the blog post.
Well said!! First time checking out one of your recipes, and I enjoyed reading all the fluff! Thank you for what you do, if someone just wants a recipe, go buy a cookbook!
🙂
Hi Natasha! This recipe sounds so yummy…actually, every recipe of yours I’ve seen, sounds delicious! I have some frozen Cauliflower Gnocchi, might that work for this recipe? Thank you 🙂
Thank you!! 🙂 So… I know readers have made my gnocchi recipes with the cauliflower gnocchi, but I have not tested it myself (I live in Canada and we don’t have Trader Joe’s here). My only concern is that the cauliflower gnocchi likely doesn’t actually release starch to thicken the sauce, so you may need to do a little experimenting if the sauce turns out too thin.
Thanks so much for getting back to me so quickly!! I appreciate the tip about maybe needing to thicken the sauce 🙂 Looking forward to fixing this & I will be back!
Can other kinds of mushrooms be used in this recipe. Specifically, fresh picked chanterelle or porcini?
Sure! I think that would be great.
Great recipe! Flavorful and filling. I added pancetta for some savory saltiness. So good.
Thank you!! Glad you liked it. Can’t go wrong with pancetta!
Loved this, I added bacon only because it was in the fridge, sauce was divine
Fabulous!! Bacon makes everything better! 😉
I’m thinking of making my own gnocchi. Are there any substitutions I need to make?
Hi! Yes, I would not do this with the one pan method since homemade gnocchi is much more delicate and can fall apart easily. To make the sauce separately should be easy enough, but you’ll need to reduce it for a bit longer since there won’t be starch released from gnocchi to thicken it up.
This was delicious! Followed the recipe closely except for the cream. I used half cream and half 1/2 and 1/2. We will definitely make this again!
Fantastic!!
This is superb! I added roasted pecans as garnish for texture. Definitely will make this for guests. Thanks for sharing.
I’m so pleased to hear that!! You’re very welcome.