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.
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.
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.