Creamy Mushroom and Spinach Gnocchi

Name: Creamy Mushroom and Spinach Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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)

April 27, 2017 160 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

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.

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 cheated and used your standard grocery store pre-packed shelf-stable gnocchi and thoroughly enjoyed this dish. I can only imagine how amazing this would be with fresh and/or homemade gnocchi!

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!

You may also like my creamy spinach and artichoke gnocchi – it’s like the dip except better. 😉

I hope you make this creamy mushroom and spinach gnocchi! 🙂

Questions? Ask me in the comments below!

4.9 from 38 votes