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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!
The flavors are great but it needs a different texture. I plan to add toasted walnuts if I make it again
Yupyupyup another one of my favs! Canโt frickin wait to buy your cook book; BIG FAN! So iโve made this recipe several times, a few times adding in shredded or diced chicken breast. Also recently bought truff olive oil, so ive used that instead of regular olive oil- not like this dish needs it, but i always like using any opportunity i can to put in some truffle.
Aww thank you, Kylie!! ๐ That’s so nice to hear. I agree – love me some truffle oil haha. Hope you enjoy the cookbook as well!
Delicious! I did add two cut up boneless chicken thighs, sautรฉed with the mushrooms. A perfect spring dinner with roasted asparagus. Thanks!
You’re very welcome!
This is my all time favorite one-pan meal, it is amazing every time!
Aww thank you, Alexis!
Iโve made many of your recipes, but this one blew my mind. Absolute perfection Natasha. Cut the ingredients in half because I was only cooking for one and it still turned out phenomenal!
Yay!!! That makes me so happy!! ๐ Thanks for taking the time to write me a review, Jordann!
Hi can I replace heavy cream with coconut milk or cream without changing the taste too much? What would you recommend?
Hi Nadine! Honestly, I am one of those people who can always tell the difference and would just make a different dish, but I am quite picky lol. With that said, readers have done that in my recipes plenty of times (you may want to read thru the comments on this one to see what others have done) or used Silk’s dairy-free whipping cream with some success. Let me know how it goes if you try!
Amazing!! I make this at least once a week!
I’m thrilled to hear that, Samantha!! ๐ Thank you!
This turned out amazing. I did not use wine I substituted with the same amount of water. It’s still very flavorful are Dijon mustard had white wine in it so it didn’t take any flavors away. I will be making this again ๐
So glad you enjoyed it, Kim!! ๐ Thank you for your review!
The sauce is wonderful. It would be great on pork chops. I found that cooking the gnocchi in the sauce made it too mushy, so I would recommend cooking it separately that way you can control it better.
Hi Shir! You could make the sauce separately, but you may need to adjust liquid measurements as the sauce is designed to thicken based on the starch released by the gnocchi. You may like my mushroom and spinach pork chops, though: https://bit.ly/3HH8N5n
Amazing!! Will def make this again!!
Thank you so much!
I made this twice in 1 week a few weeks back. It is my new absolute favorite way to have Gnocchi. I got a craving for it again this week but instead of adding the Gnocchi, I just made the sauce and serves it over polenta. It was absolutely delicious, both ways. Thank you!!
Yay!! I’m so happy to hear that, Clare!
I made this with cheese tortellini instead of gnocchi and it was fantastic. I cooked the tortellini about half way before draining and adding to the one pot. Very good and will make this again!
Fabulous!! So glad you enjoyed it, Lynn!
This dish was the bomb! So easy and delish. I did have to substitute a combo of butter and milk this time because of no heavy cream, but itโs turned out fine! Next time I will have the right ingredients!๐๐I will definitely recommend this recipe to anyone and everyone.
So happy it worked out!! Thank you!!