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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!
This was so good … beyond the beyond. I can’t thank you enough. I used a mix of shiitakes and button mushrooms and a Sauvignon blanc. We could eagerly eat,it every single day. Big thanks, celesta
Awww I’m so happy to hear that!! 🙂 XO
Love the creaminess of this recipe. I made it with light cream and chicken broth to save calories, and also added 3/4 cup of roasted tomatoes. And because I like soft gnocchi, I boiled it for 2 minutes before adding to the skillet. Loved the subtle hint of mustard and wine. I will definitely make again.
I’m so glad you enjoyed it! 🙂
Where is the nutrition facts for this recipe?
Hi! I just added them. Keep in mind that it’s just an estimate. I plug the info into a program and it gives me info, but brands vary, and so on. If you need exact calories for health reasons, you need to weigh it out and calculate based on the exact products you’re using. Hope you enjoy the recipe!
We are vegans, and I substituted Yoconut yoghurt for the cream, and home-made vegan “parmesan”. We loved so much, we are having it again tonight! Thank you from Down Under.
That’s awesome! You’re welcome! 🙂
I made this and substituted wine for chicken broth and it came out a bit salty but still good (I added salt at the end too). Next time I would use less whipping cream, maybe a quarter next time (it came out VERY thick and creamy) and 1/4 almond milk. Overall delicious dish! How many calories in the recipe?
I’m glad you liked it! Yup, it’s definitely a creamy sauce, but you can definitely play with it. Sorry – I don’t have nutritional info on this recipe at this time. You could plug the actual ingredients you’re using into My Fitness Pal for an estimate.
So delicious and very simple to make. I loved it!
I’m so happy to hear that!!
Made this last night! First time making gnocchi. I enjoyed it and filled up on it fast! Boyfriend was not a huge fan of the texture, but 🤷🏼♀️ How are we reheating this dish so that the cheese and oil don’t separate? Thanks!
It is definitely filling! I’m glad you liked it. I would reheat it on a very low heat. Cream sauces can definitely be finicky when you reheat, but that usually helps. I sometimes add a little more liquid if needed as well (maybe a little more broth/stock and/or cream).
I made this and it was delicious! Very simple and quick recipe.
Awesome!! So glad to hear that. Thanks for commenting!
I’m not biggest fan of gnocchi as I find it quite heavy but I had a pack of fresh gnocchi in the fridge that I bought on a “let’s give it one last try” whim.
Oh my god, this was DELICIOUS. Like “this is the only way I’m ever going to eat gnocchi again” delicious. Mine turned out a tad bit salty but that’s probably from the chicken stock/wine substitution (I don’t drink) and I accidentally added a bit too much salt at the end. But even then, I’m still going at the pan with a spoon.
Thank you for this! It’s the first ever recipe I’ve ever wanted to leave a comment on!
Oooh that makes me so happy!! 🙂 Thank you for letting me know!
I absolutely love this recipe. I’ve been making it for over two years. It’s comfort food at it’s finest. Thank you so much.
Aww I’m so happy to hear that, Heather! Thanks for letting me know!