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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!
Hello! I am very excited that I found this recipe on pinterest, and I’m planning on making it ASAP.
My question is, can I use frozen portobello mushrooms instead? I have a ton in my freezer
Hi Katia! I haven’t tried it with frozen mushrooms and usually don’t cook with frozen mushrooms, so I can’t say for sure. I’d definitely give it a try, though and see if you like it.
This is such a yummy and easy recipe!
Thank you for sharing! It was my first time on your page and I am looking forward to using more of your recipes! 🙂
I’m so glad you liked it!! 🙂 Also happy you’re going to try more of my recipes!
I’m an idiot and forgot to put the parmesan cheese in it….and it was still delicious!!
Haha happy to hear that, Jordan! 🙂 Next time you can add the cheese. 😛
Added it. Nailed it. So good!
Great! 😁
I just finished cooking this and while it’s TOTALLY AMAZING I found it to be really really rich (perhaps, dare I say it, too much cheese?!?)
Just wondering what you think the best troubleshoot for this would be? More cream? Less cheese? Who knows?
Anyway, amazing recipe!
Thanks!!
Hi Liz! So glad you liked it! It definitely is a rich dish. You could try adding less cheese, but I find the cream is usually what does it. I haven’t tried this myself, but subbing the cream for half-and-half would give it a lighter taste (but it may have more watery sauce). Or just eat less of it and serve it with a salad like I do haha.
Um – this is easy and rich and AMAZING! Plus, I love when I have an excuse to drink wine while I cook 😉
Half-and-half totally works – I made it that way and it was still creamy and delicious!
Haha love your comment! Thanks, Alyssa!
Hello! I am excited to try this recipe for my in laws on Wednesday night. I have a quick question, do you think I could double this recipe (my husband usually likes bigger portions). Also, I have frozen potato ghnocchi from the local Italian market. Do you think I should defrost the ghnocchi or would frozen work ok?
Thanks so much for your help!
Hi Michele! I think doubling the recipe should work just fine. I’d try the frozen gnocchi, just cook it for a bit longer prior to adding the spinach to the pan. Hope everyone loves it! 🙂
I have NEVER commented on a recipe I have tried. This one was incredible! I used refrigerated gnocchi I had to hunt down in the grocery store, and it was PERFECT. My son does not like mushrooms, even though I love them, and he ate most of it! I think the sauce was spot on. I cook a LOT; and this is one I will use again! Thank you for sharing this!
That’s so great to hear, Danielle! Thanks for taking the time to leave a comment. 🙂 Happy holidays!
Hey Natasha. I wanted to make fresh homemade gnocchi and I was looking for a recipe for a sauce to go with it and stubbled on yours. Would you still suggest cooking the gnocchi in the sauce since I’m making it homemade or cooking it separately then adding to the sauce?
Hi Anthony! I think it should still work the way the recipe is written. The starch in the gnocchi helps thicken the sauce too, so that’s the main reason why I like cooking it in there. Enjoy! 🙂
This looks wonderful! Are there any suggestions for sustitutes to the 1 cup of heavy cream?
Thanks, Sharon! You could try something lighter like half-and-half or milk, but honestly there’s nothing that quite compares to heavy cream in here. I understand wanting to lighten up dishes, but this is a definite treat haha.
i am looking for a recipe that i can make one day ahead, put in a casserole dish and bake in the oven. Do you think this recipe would work for this? I have seen baked gnocchi recipes before. Thanks, looks so good!!
Thanks, Sue! I’m hesitant to tell you that it will work since I have not tried it before. I’m concerned that the spinach may majorly wilt and get watery and that the mushrooms may get tough, and the cream sauce may separate and/or reduce too much depending on what temperature the oven is. I’ve had this as leftovers the next day, but since it’s pre-cooked, all I do is pop it in the microwave to warm it through. I mean you could give it a try, but I would definitely do a test first before you plan on bringing it to a Xmas party or something. If you’re just re-warming it in the oven (like you do all the cooking the day before), then it probably isn’t too risky, but if you alter any of the steps to have it cook in the oven then I can’t really advise without testing first. Let me & the other readers know how it goes if you do try this route. 🙂
I just made this right now, using your exact recipe. I then put it in a casserole dish and put the parmesan on top. I put it in the oven at 375 for 12 min. It is so, so good.
I think I will try making it tomorrow, covering it well and baking it on Saturday. I always do that with macaroni and cheese but a little nervous given this is a cream sauce.
Wish me luck!!
Thanks for the update!! Love the cheese on top idea. Good luck and let me how it goes. 😄
Thank you so much for sharing this recipe. It was delicious and so easy to make! I am making this again as a Thanksgiving side dish.
I’m so glad you liked it! So glad my recipe will make it to your Thanksgiving table too. 🙂