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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!
Very tasty and very easy! I really liked it! I added some chicken and it worked well with the rest of the ingredients! Thank you! 🙂
I am so happy you liked it, Lucy!
Wow, this was fantastic! How do you think it would do if I froze it? I’ve been looking for good post partum freezer meals and I’d love for this to be in the rotation! Although it’s easy enough, I’m sure hubby could manage making it 😉
So happy you liked it, Jessica! Hmmm… to be honest, I haven’t tried freezing this recipe before. The sauce can separate when re-heating, so it may not be as good when re-heated is all. I think hubby should definitely make it for you haha. 😉
This recipe is delicious the way it is, but tonight I cut the parmesan in half and added about 2 oz of gorgonzola cheese (or blue cheese would work too). Then when served on the plate I do a drizzle of balsamic glaze. OH….so good!!!!
Ooh good idea!! Sounds delicious!!
This was SOOOO tasty, and so simple. Love that’s it’s one pan. Felt like a gourmet meal. I used mini gnocchi!
So happy you liked it, Kerry!
I used cashew cream instead of the heavy cream to make it dairy free and it turned out amazing!!! I also used the cauliflower gnocchi from trader joes…I just cooked them first in a saute pan.
That’s awesome! So glad it worked out!
I never comment on recipe blogs BUT this is amazing. One of the best recipes I’ve tried in a very long time. Thank you for sharing!
Aww thank you! I appreciate you leaving a comment. So happy you enjoyed it, Angie!
Kudos, kudos, kudos—on both taste and prep. Got RAVES from my husband. He said it was the best dish I ever made, and we’ve been married 19 years! It was so easy to make and sooo good. Used vegetable stock instead of wine as that’s what I had and it was still way awesome. Forgiving recipe as I loved how I didn’t have to measure the fresh spinach either, just threw a couple handfuls in on top and may have used a bit more garlic. Also love that you can cook it in one pot and not have to cook the gnocchi first–elevated this recipe way high for me as far as prep goes. I am making it again tonight, at my husband’s request. This is the first time I have ever bothered to leave a recipe comment. Thanks again for an incredible recipe that is also vegetarian. Happy New Year!
That’s awesome! Thanks so much for your thoughtful comment. ❤️
Thank you so much for posting this recipe! I made it a few weeks ago and put way more spinach than the recipe called for….liked it better tonight when I followed your recipe with the smaller amount of spinach. The flavors are nice together. This is the first time I have ever made one pan gnocchi. Super easy! Thanks again
I’m so happy you liked it, Theresa! 🙂 Happy new year!
So I’m vegan but knew this recipe was one worth ‘veganizing’ as all walks of life should try your deliciousness. How I make this into a vegan hot no one guessed was vegan? Exchanging coconut cream for heavy cream, a few extra cloves of garlic to cut some coconut taste to more creamy garlicky sauce, I did add more spinach as ‘tis makes loads of sauce. Absolutely A Devine experience got the taste buds. Thank you!
Yay! That’s awesome, Amber. So glad it worked to “veganize” it. 🙂
I made this dish tonight, and it was delicious!!!
I did have to make a substitution though. I thought I had gnocchi already in the fridge, wasn’t the case. I had roasted chicken tortellini, so I figured why not still give it a try.
I made it the exact same way as the recipe, and it was amazing! It was nice having a bit of protein too, and the sauce really complimented the chicken. I cooked the tortellini in the sauce, just like how it says to cook the gnocchi.
My husband said it was some of the best pasta I’ve ever cooked.
I would highly recommend, and also can’t wait to try this with actual gnocchi next time!
Yay!! Thanks for the thoughtful comment, Kristen! So happy it worked out.