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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!
If I wanted to mix in homemade ricotta gnocchi, should I just add a little starch or flour to thicken up sauce and then mix in the gnocchi once all done?
Yes I would do that. 🙂 Hope it works out! Let me know.
Excellent, easy to make, restaurant quality meal! Would definitely impress company! Good on its own with a salad, or fantastic side dish next to filet mignon. Might have leftovers with a salmon filet later this week. I will definitely make this again! Might be my New Year’s Eve side dish from now on. Can’t believe how easy this is to make in 20 minutes! Wow.
Thanks so much, Renee! 😀 Glad it was a hit. I need to try it with salmon… mmmm.
I’ve made this b4 and it’s a winner, anybody swap cauliflower gnocchi? I’m guessing would need to adjust for the difference of starch and potential water increase?
I’m so glad you enjoyed it! And that’s exactly right re: the cauliflower gnocchi.
This was easy and quick to make and very good.
I’m thrilled you enjoyed it, Erin!! 😀 Appreciate your review!
This is one of my favourite recipes! Making it for my son who’s away at college, want to bring him some home cooked meals but he’s not a big gnocchi fan, think it would be ok to substitute the gnocchi for linguine?
Hi Diana! So, the way this recipe works is because the starch from the potato gnocchi thickens the sauce as it cooks. Using regular uncooked pasta would definitely change liquid measurements and cooking time and turn it into a different recipe. You could make the sauce separately and find another way to thicken it… perhaps with a roux or a cornstarch slurry, and then toss it with the cooked pasta.
Delicious! Made this for supper and it was fabulous! Definitely will be keeping this on a regular rotation. The recipe was perfect, did not make any changes! Thanks for the great recipe!
Yay!! You’re very welcome, Karen!
Can you leave the wine out or is there a substitution for this? I cannot afford to be buying alcohol.
Yes. Try chicken broth.
Just made this for dinner and it’s just a knockout! We only had gluten free gnocchi and half and half but both worked well! We will be making this again for guests! I took a picture but don’t know how to attach/insert it.
Thank you !
I’m thrilled you enjoyed it, Marcia!! 😀 There’s no way to attach photos to a blog comment on my website – sorry! But if you’re on Instagram and tag me, I will see it. 🙂
We have never had gnoochi. We love spinach and Mushroom. This dish was delicious 😋 thank you will make again.
You’re very welcome! Happy gnocchi is a new favorite for you!
This was a very good meal. Hubby gave it a thumbs up and said it should be in our meal rotation!
Excellent!! Thanks, Stacy!
Can I use frozen gnocchi?
Sure thing! It’ll thaw quickly. Just add on a bit of extra time if needed. Enjoy!