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!
Creamy Mushroom and Spinach Gnocchi
Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.
- 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
- 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.
- 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.