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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!
I made gnocchi from scratch for the first time last night and decided to use this sauce recipe to go with it and was not disappointed! I substituted the white wine with chicken broth but that was the only difference and the whole family loved it, especially my 5 year old! Thank you for the recipe and easy to follow instructions. My husband said this should definitely become one of our new staple foods!
You’re very welcome, Sarah! So glad it’s become a new family favorite. 😀 Thanks for your review!
This is one of my favorite recipe! I make it all the time and want to cook it for my boyfriend. The only issue is that he’s lactose intolerant. Do you know of any decent lactose free substitutes for the heavy whipping cream that would be good to use for this recipe?
Hi Alyssa! So, I’ve heard some readers use Silk brand dairy-free whipping cream in some of my recipes, but I have not tested it out myself.
We made a double batch of this for dinner last night and it was delicious! We had leftover grilled steak, so we sliced that on top as well. Lots of leftovers for lunch! Thanks for the recipe!
Awesome!! I love the steak idea… mmm. Thanks for your 5-star review, Mandy!
Can I sub the cream? Also are calories per serving?
Hi! The nutritional info is per serving, yes. I recommend making the recipe as-is for best results, but you could probably try half-and-half (but there is potential the sauce won’t thicken as well and it may curdle).
This is a great recipe. Have made it many times. Works great with Coles branded gnocchi in Australia.
That’s so nice to hear! Thanks, Kris!
Lovely recipe packed full of flavour. Tasted just like the restaurant 🙂
As noted below, you don’t really taste the mustard so safe to use if you’re not a fan.
Next time I’ll put more spinach in as I don’t think my handful was generous enough and it wilts down. I used less Parmesan than the recipe (in a futile attempt to be healthy) and the base sauce really had enough flavours to compensate.
The hardest thing about the recipe was converting US measures to UK measures 🙂
Can’t wait to try another recipe.
I’m so glad you enjoyed it!! 🙂 Thanks for your review, Carl!
Does the mustard have a lot of taste in the final dish? My husband hates mustard but if you can’t taste it in end product, then he’ll never know! 😉
Hi Amber! Using Dijon mustard in sauces is a trick of ours to add more savory depth of flavor. You don’t taste the mustard itself. I think you’ll be fine with the amount as written, or you could use a bit less if you like. Enjoy!!
absolutely LOVE this! All my favorites, garlic, spinach, mushroom, cheese!!! Just finished making it for the 2nd time. Its 9pm, had to run out to get garlic, but I was craving this so much. Thank you, such a simple recipe. Of course I added larger amounts of everything…the best!
I’m so happy to hear that!! 😀
I have made this recipe several times now, with both traditional potato gnocchi and cauliflower gnocchi. Delicious every time! Thanks for sharing.
Wonderful!! 😀 You’re very welcome. Appreciate your review!
This was AMAZING! Subbed kale because my spinach was bad and added bacon but otherwise followed recipe. Will definitely add to our dinner rotation. ( And I love reading your blog— ignore the haters!)
Wonderful!! 🙂 And thank you so much… I try not to let people get me down, but sometimes it’s hard.
I have not prepared this yet, it looks amazing I have everything but the fresh mushrooms! Looks like I’ll be making a trip to the store! Again! This is the first time I read your blog, you are very entertaining, and I will be following you, and trying many of your recipes. Thank you!
I appreciate it, thank you Leda. 🙂 Hope you enjoy the recipe. Let me know how it goes!
It turned out amazing, I shared it with a couple people, who gave it high ratings also.. The flavor was savory, the sauce was a perfect blend of flavors! At the time of this rating I just finished making it for the 2nd time…my new favorite. Thank You!!
🙂
Just made this for dinner and it was easy and so, so good! I added some toasted pine nuts and it was a nice addition. Next time, I think I will add some vegetarian chicken to get some more protein. It was so yummy, I will definitely make this again! Thank you for sharing.
Fantastic!! I’m so pleased you enjoyed it. Appreciate you taking the time to write me a review! XO