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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 absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Thank you! And sure, roundups are fine as long as you link to the full recipe. ☺️
This recipe is sooo good! I just added cooked chicken and ugh I could eat this everyday! Thanks for posting 🙂
I’m so pleased you liked it, Alyssa! 🙂
I came across this recipe on Pinterest and knew I had to make it. Natasha, this one didn’t stay on my Recipes To Try board long! Made it this evening, and we are thrilled! So much flavor, so incredibly filling and, seriously, one of the fastest meals I have ever put together. We keep gnocchi in the pantry because it is great in soups so this is a new way to use them. Many thanks for providing me another dish for my Recipes I Love board!
I’m so happy you liked it!! Thanks for letting me know! 🙂
Thank you for the recipe, delicious!! I improvised with frozen assorted mushrooms; I’m sure the portabello would have been yummy. I also was out of white wine, (I did a lot of cooking this weekend), so I used dry marsala wine. I also chopped pancetta into the oil first then the onion, etc. because I love the flavor it adds to onions, garlic and mushrooms. One more thing… I only had the Parmesano Reggiano to crumble not the older one used to grate so I used Locatelli Picorino Romano and some Asiago. It’s a meal that can be served to guests or a quick delicious weeknight meal. Thank you again!
So happy you liked it, Dee!! 🙂
I eat gluten-free and no dairy but wanted to try this recipe because it looks so good. Went with a store bought gluten-free gnocchi, homemade almond milk instead of cream, and a homemade nut and nutritional yeast based vegan parmesan. The sauce thicken up beautifully. Next time I’ll take inspiration from some of the other commenters and add grape tomatoes or sun-dried tomatoes. Thank you for sharing your recipes!
I’m so glad it worked out, Mary!! Thanks for your tips on making this gluten-free. 🙂
We adapted a little to cut some calories. Used milk i stead of cream and added a few spoonfuls of pasta sauce tomake a light tomato cresm. It was really delicious
So glad it worked out for you, Donna!
This recipe is great. I added sun dried tomatoes to mine but only because I put them in everything.
So glad you liked it, Kenny! And sun-dried tomatoes sound like an excellent addition.
This is absolutely delicious! My first time using gnocchi and I was so impressed how perfectly this recipe cooked it! Definitely one of my favourite vegetarian meals.
Yay!! I am so happy to hear that. Thanks for letting me know, Rose!
So good!! The family loved it! I added sliced Italian sausage and my hubby said he would order this in a restaurant! 😁 Thanks for sharing such a wonderful recipe!
Yay!! so happy to hear everyone loved it!
This was so, so, so good! I made exactly as written tonight. My husband topped his with some red pepper flakes in addition to the fresly grated parmesan and freshly chopped flat leaf parsley, but he does that with most pasta-type dishes. Total time was less than half an hour from start to finish. My husband loved this so much. He normally needs a protein in his meals, but he didn’t even ask with this dish. He’s so excited about the leftovers for his work lunch tomorrow and said this one should definitely go into our regular meal rotation. I’ve already recommended it to my sisters and my mom. Natasha, thank you for such a delicious and ridiculously easy recipe. I can’t wait to try more of your recipes. If anyone is wondering whether to make this, it’s a definite YES!!!
Aww your comment made my day! I’m so happy you guys liked it. 🙂