This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extra amazing.
If you looked up "comfort food" in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce... omg. It's not like I post things on this blog that I don't recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.
It was all I could do to stop myself from eating a regrettable amount of this before I even took photos. Luckily my "hey, you're full, stop shoveling it down your gob already!" warning kicked in while I was taking the photos, so I was able to pack the rest for work lunches.
I can confirm that this dish reheats well (some creamy dishes really don't). Just another perk really.
Love spinach? Give my easy creamed spinach recipe a try.
I'd say the magic happens here when you add the gnocchi to the pan and the cream sauce thickens up and turns into this velvety deliciousness. That potato starch does good things. You don't need to mess around with cooking the gnocchi in a separate pot of boiling water. Bonus!
This is something I would totally serve company if I wasn't a recluse and did that sorta thing. It's also fast enough to make on a weeknight and doesn't require any fancy ingredients.
I used your standard grocery store pre-packed shelf-stable gnocchi and thoroughly enjoyed this dish. It holds up well to the one-pan method of cooking.
I used portobello mushrooms (baby bellas), but I would say that you should be ok to sub in white mushrooms if you prefer. This creamy mushroom gnocchi recipe is the first gnocchi recipe I've posted here on S&L. I debated whether to include it in the "pasta" category or not. The answer is harder to find than you may think.
How are potato dumplings considered pasta? I know gnocchi can be made with other ingredients too, but I'm still iffy about all this. I'm probably overthinking this as usual, though. And yes, it sits in the pasta category now. Someone please shed some light on this!
More tasty gnocchi recipes to try:
- Spinach and Artichoke Gnocchi
- Creamy Tomato Gnocchi
- Creamy Pesto Gnocchi
- One Pan Creamy Gnocchi with Sausage
I hope you make this creamy mushroom and spinach gnocchi! 🙂
Questions? Ask me in the comments below!
Creamy Mushroom and Spinach Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 12 ounces portobello mushrooms chopped
- 2-3 cloves garlic minced
- 3 dashes Italian seasoning
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1 generous handful 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 on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
- 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
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Barbara says
I keep on coming back to this recipe because it trully is delish. And because of your highly memorable name, I often remember and can check back on the recipe to make sure I haven't forgotten any ingredients. We omit the mustard but it still tastes amazing. We add chicken strips for protein. Love it. We all do in our household, specially my kiddo who would otherwise turn up his nose to mushrooms. We are not wine drinkers but often buy it just for this recipe. A must try and a staple in our household thanks to you. Thank you for sharing it!
Miranda @ Salt & Lavender says
You're very welcome, Barbara! We're thrilled it's on repeat in your home and that everyone enjoys it!! Thanks so much for your review.
Darlene C says
I've made this now 3 times and will be making again very soon. I use Trader Joe’s cauliflower gnocchi and there is simply no difference than the potato version. I have been serving it with lamb chops and it really pairs well. Simply delicious
Natasha says
I'm so pleased you enjoy this one, Darlene!
Lynn says
Made this for last nights meal and it was so good and surprisingly
filling, and had a salad to accompany it. Thank you so much for sharing this recipe.
Miranda @ Salt & Lavender says
You're very welcome, Lynn. We're so pleased you enjoyed it!
Ashley says
This but added Chicken and sun dried tomatoes 👌🏾
Gloria says
I’ll bet you could substitute cashew cream for the dairy; I just came across the recipe so haven’t tried it yet, but cashew cream is wonderful.
Nancy says
This is really good.
Natasha says
So happy you liked it!
Sarah says
I made gnocchi from scratch for the first time last night and decided to use this sauce recipe to go with it and was not disappointed! I substituted the white wine with chicken broth but that was the only difference and the whole family loved it, especially my 5 year old! Thank you for the recipe and easy to follow instructions. My husband said this should definitely become one of our new staple foods!
Natasha says
You're very welcome, Sarah! So glad it's become a new family favorite. 😀 Thanks for your review!
Alyssa says
This is one of my favorite recipe! I make it all the time and want to cook it for my boyfriend. The only issue is that he’s lactose intolerant. Do you know of any decent lactose free substitutes for the heavy whipping cream that would be good to use for this recipe?
Natasha says
Hi Alyssa! So, I've heard some readers use Silk brand dairy-free whipping cream in some of my recipes, but I have not tested it out myself.
Mandy Atkins says
We made a double batch of this for dinner last night and it was delicious! We had leftover grilled steak, so we sliced that on top as well. Lots of leftovers for lunch! Thanks for the recipe!
Natasha says
Awesome!! I love the steak idea... mmm. Thanks for your 5-star review, Mandy!
Jo says
Can I sub the cream? Also are calories per serving?
Natasha says
Hi! The nutritional info is per serving, yes. I recommend making the recipe as-is for best results, but you could probably try half-and-half (but there is potential the sauce won't thicken as well and it may curdle).
Kris says
This is a great recipe. Have made it many times. Works great with Coles branded gnocchi in Australia.
Natasha says
That's so nice to hear! Thanks, Kris!
Carl says
Lovely recipe packed full of flavour. Tasted just like the restaurant 🙂
As noted below, you don’t really taste the mustard so safe to use if you’re not a fan.
Next time I’ll put more spinach in as I don’t think my handful was generous enough and it wilts down. I used less Parmesan than the recipe (in a futile attempt to be healthy) and the base sauce really had enough flavours to compensate.
The hardest thing about the recipe was converting US measures to UK measures 🙂
Can’t wait to try another recipe.
Natasha says
I'm so glad you enjoyed it!! 🙂 Thanks for your review, Carl!
Amber says
Does the mustard have a lot of taste in the final dish? My husband hates mustard but if you can’t taste it in end product, then he’ll never know! 😉
Miranda @ Salt & Lavender says
Hi Amber! Using Dijon mustard in sauces is a trick of ours to add more savory depth of flavor. You don't taste the mustard itself. I think you'll be fine with the amount as written, or you could use a bit less if you like. Enjoy!!
Leda says
absolutely LOVE this! All my favorites, garlic, spinach, mushroom, cheese!!! Just finished making it for the 2nd time. Its 9pm, had to run out to get garlic, but I was craving this so much. Thank you, such a simple recipe. Of course I added larger amounts of everything...the best!
Natasha says
I'm so happy to hear that!! 😀
Melissa says
I have made this recipe several times now, with both traditional potato gnocchi and cauliflower gnocchi. Delicious every time! Thanks for sharing.
Natasha says
Wonderful!! 😀 You're very welcome. Appreciate your review!
Jennifer Brandeis says
This was AMAZING! Subbed kale because my spinach was bad and added bacon but otherwise followed recipe. Will definitely add to our dinner rotation. ( And I love reading your blog— ignore the haters!)
Natasha says
Wonderful!! 🙂 And thank you so much... I try not to let people get me down, but sometimes it's hard.
Leda says
I have not prepared this yet, it looks amazing I have everything but the fresh mushrooms! Looks like I'll be making a trip to the store! Again! This is the first time I read your blog, you are very entertaining, and I will be following you, and trying many of your recipes. Thank you!
Natasha says
I appreciate it, thank you Leda. 🙂 Hope you enjoy the recipe. Let me know how it goes!
leda says
It turned out amazing, I shared it with a couple people, who gave it high ratings also.. The flavor was savory, the sauce was a perfect blend of flavors! At the time of this rating I just finished making it for the 2nd time...my new favorite. Thank You!!
Natasha says
🙂
Kristina says
Just made this for dinner and it was easy and so, so good! I added some toasted pine nuts and it was a nice addition. Next time, I think I will add some vegetarian chicken to get some more protein. It was so yummy, I will definitely make this again! Thank you for sharing.
Natasha says
Fantastic!! I'm so pleased you enjoyed it. Appreciate you taking the time to write me a review! XO
Amy Ebel says
Please tell me what kind of gnocchi you use ? I’ve only had it home made and I haven’t found a pre made gnocchi that isn’t disappointing.
Natasha says
Hi! DeLallo is my fav. You're correct, though, that homemade can't be beat. The pre-made ones that I have tried have all been fairly similar (fairly dense etc.). I do enjoy them dressed up in a creamy sauce like in this recipe, but on their own they're not my favorite.
Olga says
I was looking for recipe other than gnocchi with tomatoes. And I had chestnut mushrooms, white wine and 1/3 bag of spinach. Just bought cream. Your recipe fit in perfectly to my needs! I am so happy I made it, it was so delicious! Didn't change a thing! Definitely saving it and will make it again and again. Thank you so much!
Natasha says
That's awesome!! So happy you enjoyed it! 😀
Virginia says
What could I use if I don’t have any wine?
Natasha says
Chicken broth could work.
Cheryl Gilbert says
Looks lovely and will make. But why can’t you just write instruction and guidance without all the unnecessary fluff. 70% of your written words do nothing but prolong the useful information.
Natasha says
I'm going to humor you and explain. There's actually a few reasons for it. First off, useful info is woven into the narrative. Next, if we (bloggers) write nothing, there's not a hope in heck that Google will index the recipes because it has nothing to go off, and little food bloggers like me are competing with the big guys like Food Network and Martha Stewart. We simply cannot get away with writing nothing but the recipe unless we are blogging for a hobby (this is my full-time job and a business that doesn't just employ me). This post was written back in 2017 when food bloggers did talk more about their lives and/or have more of a fun narrative. That's how most blogs were up until recently... regular readers enjoyed the narrative, but somewhere along the line, some people got impatient and felt it was their right to criticize. You'll find my newer posts are filled with more straight-up info to help ensure recipe success. Seriously, though, do you feel good about yourself telling a complete stranger who is giving you a FREE recipe that her words are "unnecessary" and "fluff"? I am a real person. Would YOU like that if someone said that about your hard work? It takes about 3 seconds to scroll down to the recipe if you don't want to read the blog post.
Leda says
Well said!! First time checking out one of your recipes, and I enjoyed reading all the fluff! Thank you for what you do, if someone just wants a recipe, go buy a cookbook!
Natasha says
🙂
Elizabeth says
Hi Natasha! This recipe sounds so yummy...actually, every recipe of yours I've seen, sounds delicious! I have some frozen Cauliflower Gnocchi, might that work for this recipe? Thank you 🙂
Natasha says
Thank you!! 🙂 So... I know readers have made my gnocchi recipes with the cauliflower gnocchi, but I have not tested it myself (I live in Canada and we don't have Trader Joe's here). My only concern is that the cauliflower gnocchi likely doesn't actually release starch to thicken the sauce, so you may need to do a little experimenting if the sauce turns out too thin.
Elizabeth says
Thanks so much for getting back to me so quickly!! I appreciate the tip about maybe needing to thicken the sauce 🙂 Looking forward to fixing this & I will be back!
Kim Baccus says
Can other kinds of mushrooms be used in this recipe. Specifically, fresh picked chanterelle or porcini?
Natasha says
Sure! I think that would be great.
Hannah Berisford says
Great recipe! Flavorful and filling. I added pancetta for some savory saltiness. So good.
Natasha says
Thank you!! Glad you liked it. Can't go wrong with pancetta!
Sally Conrad says
Loved this, I added bacon only because it was in the fridge, sauce was divine
Natasha says
Fabulous!! Bacon makes everything better! 😉
Julie says
I’m thinking of making my own gnocchi. Are there any substitutions I need to make?
Natasha says
Hi! Yes, I would not do this with the one pan method since homemade gnocchi is much more delicate and can fall apart easily. To make the sauce separately should be easy enough, but you'll need to reduce it for a bit longer since there won't be starch released from gnocchi to thicken it up.
Jeanne says
This was delicious! Followed the recipe closely except for the cream. I used half cream and half 1/2 and 1/2. We will definitely make this again!
Natasha says
Fantastic!!
SCDreamin says
This is superb! I added roasted pecans as garnish for texture. Definitely will make this for guests. Thanks for sharing.
Natasha says
I'm so pleased to hear that!! You're very welcome.