This post may contain affiliate links. Please read our disclosure policy.
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!
This recipe should come with a warning that it is dangerously delicious. I loved it so much i combined it with the sausage and gnocchi recipe and I am in love! Thank you so easy. So good!
Haha awesome… I’m so glad you enjoyed it, Shirley! 🙂
I just love your recipes!! I just made this for lunch and it turned out delicious. My 6 year old loved it as well. The only thing I had to substitute was chicken broth for the white wine. Still so yummy:)
I’m so glad you two enjoyed it!! 🙂 Thanks for letting me know. XO
Cant wait to try this -however i wanted to add Chicken for some extra protein. How would you recommend i do this and what what stage of the process should i add the chicken in! |
Thank you
Hi Kathy, it’s a one pan meal so without testing I would err on the side of caution. I’d probably cut the chicken up and cook it in the same pan but then take it out and stir it in right at the end.
love your recipe, and family devoured it.
I used brocalini instead of spinach, because that what I had.
I’d use less parmesan next time, and more cream.
Wonderful! So glad they enjoyed it. 🙂
Any chance this will freeze?
Thanks,
Hi! I haven’t tried freezing it. I’m always hesitant to freeze cream sauces, and mushrooms can thaw a bit weird as well. Maybe look thru the comments to see if anyone else has frozen it since this is quite a popular recipe so it’s possible.
Would love to make this but not sure what to use. What exactly are Italian spices? I buy individual spices not sure what blend is considered Italian
Hi! Italian seasoning is simply a blend of herbs that’s packaged together in one jar/bottle. A lot of people buy it instead of the individual herbs. Basil, oregano, marjoram, thyme, and oregano are often included. It can vary by brand. I typically buy McCormick. It’s a good all purpose seasoning that I always keep in my pantry. Many recipes call for it, and it’s just an easy way to add some balanced herby flavor. It’s really up to you which herbs to add… I would simply add a small amount of your favorites. Dried basil would for sure work in this one. ♥️
My entire family loved this meal. I served it with a salad and pan seared chicken to feed 4 of us. I substituted vegetable broth for the wine because I forgot to get the wine at the store. It turned out great!
I’m so happy to hear that!! 🙂 Thanks for commenting!
Hi Natasha,
This looks great and I’m eager to try it, but my wife is health-conscious and won’t like me using heavy cream. Is there a substitute that will work? I’m worried that whole milk, for example, will be too runny.
Thank you.
Hi Scott! You’re right… I think that not using cream may end up too runny. I’m reluctant to suggest anything else because I haven’t tested it. Maybe someone else in the comments tried something? 😬
Probably a bit late for you but I used what I had in the fridge, which ended up being half 15% cream and half 3.25% milk, and it was just fine! I’m sure it’s delicious with all heavy cream but I can’t imagine how I would feel afterwards!
So glad it worked out for you! 🙂
I used a can of full fat coconut milk and it was perfect!
Excellent!
I just made this for my boyfriend who’s never had gnocchi before and he’s a total convert! Used veg stock similarly to another commenter instead of wine and turned out spectacularly, with a large enough portion he could save some for lunch today with a side salad (not that he’s super keen on having the side salad with it XD!). Wonderfully filling recipe using some cheap ingredients!
Yay I’m so happy he liked it!!
This is one of the most delicious recipes I have ever made! I have already shared it with my mom and sister and I cannot wait to make it again. I added 1 tbls. capers to cut the richness and topped with pan seared chicken for a little protein but the original recipe is wonderful on it’s own as well. Worth every calorie!
I am so happy to hear that! 🙂 Thanks for sharing it! Adding capers sounds like a great idea… I love them too.