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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!
Question please. Could you make this and then freezer it for an easy mid week meal. Thank you
Hi Wendy! I’m not sure how well it would freeze. I generally find creamy sauces don’t always thaw/reheat well, and the spinach may get more watery.
Made it again tonight..awesome…added extra cream because I needed to use up more fresh baby spinach…so tastey….
Yay! I’m so happy you made it again. 💛
Added bacon. Game changer. Awesome dish.
Oh yeah!! So glad you liked it. 😉
Hi there! I tried your other gnocchi recipe with the tomatoes and it was good except for the Dijon mustard. That ruined it for us. 🙁 Overall, it’s a great recipe though! I’m giving this one a try tonight, but omitting the Dijon mustard. I think this one’s gonna be a winner! Thanks for sharing!
I’m sorry to hear that, Liz! Yes, the recipe will definitely be fine without it. I hope this one works out better for you. 🙂
This was absolutely incredible! I can’t wait to try more of your recipes. I made this for my folks as a “thanks for letting me live here” thing and my mother licked the bowl!
Aww thank you!! So happy to hear that. 🙂
I have frozen Gorgonzola gnocchi fromTrader Joe’s. Do you think that will work for this recipe? Should I thaw or cook it first?
I’m really excited to try this!
Hi Emilie! I just looked up that product, and it sounds like it comes with its own sauce, so I think it would just be best to buy a package of plain gnocchi since I can’t predict how mixing two creamy sauces would turn out. I mean you could give it a try if you’re feeling adventurous, but I have no idea if it’ll work or not. If you’re adding frozen gnocchi, I would let it cook in the sauce for a bit longer, but again, I’m just speculating here.
Oh duh! I guess I didn’t read the packaging when I bought them, but that totally makes sense. Thanks for your response!
No worries!! 🙂
Hello from sunny Singapore! Thanks for this recipe-I was definitely skeptical about the uncooked gnocchi, but you’re right it’s amazing!!
Hello! Thanks! ☺️ I’m very happy you liked the recipe.
Just finished this, it was amazing! I used veggie broth instead of wine. Definitely will make this again! Thanks for the great recipe!
Yay! So happy you liked it, Cathy! 🙂
Omg yum! This was so easy to make and soooo delicious!
Excellent!! Thanks for leaving a comment. 🙂
made this last night, loved it so much! 🙂 I used chicken broth instead of white wine and still tasted delicious 🙂
I was unsure of putting uncooked gnocchi because mine was the dried one from store…. is it okay to put dried ones right away too? it would definitely save some time!
thank you for sharing the recipe!
Yay! So glad you enjoyed the recipe. Do you have a link to the specific gnocchi you’re talking about? I’m wondering because the only “dried” potato gnocchi I’ve seen is the uncooked variety that I used… so it would definitely be fine. I know gnocchi isn’t always made of potato, though, so I am curious if you’re talking about something different. The kind I buy is found on the same shelves as the pasta, and it’s in a see-thru plastic container, and not refrigerated. It looks like this: http://bit.ly/2wzoEg0 To cook it you just put it in boiling water for a few minutes, but I skip that step in this recipe since it just cooks in the sauce… and it does double duty of thickening the sauce when it cooks. I think we are probably talking about the same thing. 🙂