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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.
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!
My 15 year old son picked out this recipe. He wanted to try a new recipe with gnocchi so we’re going to try it this weekend!🤗
Great! I hope you guys love it! 🙂
I am not eating dairy fat at the moment. Do you have any recommendations for a cream substitute?
Hi Kristen! Honestly, I haven’t tested out any variations, and the cream is what makes this recipe what it is. With that said, I just did a little research… Google says “Blend 2/3 cup of soy or rice milk with 1/3 cup melted dairy free margarine or oil (we like extra light olive oil for cooking). This will equal 1 cup of heavy cream for your recipes, but it will not whip.”, so you may want to try that. Let me know if you do try some variation! Have a good weekend. 🙂
Cashew cream every time. Easy to make. Soak cashews then rinse. Blend with water. Easy and more delish than dairy ever could be.
That is an option, but I’m not sure how it would taste or behave (texture-wise) in this recipe tbh. I’ve used cashew cream to make vegan cheesecake.
Kristen, I used Trader Joe’s frozen cauliflower gnocchi into almond milk (I’m sure cashew would be amazing! I also used a little Not Chik’n bouillon. Tastes great- might have a little bit to do with all fresh herbs—-
Does it reheat well? I just made it it’s delicious. Too much for two people
So glad you liked it! 🙂 Yes, the leftovers are really good!
What is dry white wine?
Dry white wine is white wine that isn’t sweet. E.g. Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay. Hope this helps!
Instead of gnocchi can I use a different type of pasta
Hi Bella, you would have to cook the pasta separately then add it to the sauce at the end. I wrote the recipe for the gnocchi to cook right in the sauce (it’s potato-based), and coventional pasta takes longer to cook, and would need more water. Without testing it, I can’t say how the one pot method would work for normal pasta.
Gnocchi taste the best when it is fresh and “home-made”. Preferably in Italy. They have the know-how. You agree ?
Sure. But not everyone has time to make gnocchi from scratch or to visit Italy to taste authentic Italian gnocchi. 😉
What do you think about adding some sort of shrimp or protein to this recipe? I’m scared my husband will want a meat or something more to it. Sounds super tasty !!!
Hi Jen, I found it really filling and satisfying on its own, but I definitely understand the need for meat! 😉 I’d throw in the shrimp at the same time as the spinach since they cook quite fast (maybe give it an extra couple of minutes or so to be safe). You could probably add in some shredded chicken that’s already been cooked quite easily as well. Just add it in towards the end. Let me know how it goes!
I cooked some Italian sausage first and then removed it from the pan and re-added it at the end. It was great in this dish!
Great idea!!
Do we need to cook the gnocchi before placing in the pan?
Nope. It cooks right in the sauce. Hope you like the recipe!
If you are making gnocchi from scratch, cook it before throwing it into this recipe!!!!
I made the mistake of not boiling the fresh homemade gnocchi I had made and the gnocchi turned out way undercooked. I’m assuming she means storebought uncooked gnocchi, not homemade.
Hi Chris, yes, I mention in the post that I used uncooked store-bought gnocchi. I’m sorry it didn’t turn out. For other readers, I would give it a few more minutes in the sauce if it’s still not cooked.
This looks delicious, if I don’t have wine in the house what can I substitute for it?
I would just use water or veg broth (or chicken broth if you’re not vegetarian). Hope you enjoy the recipe! 💜
I used vegetable broth instead, it came out excellent.
Awesome!
Holy gorgeous. And delicious, obviously. I am totally in love with all of this– perfect for the next at-home date night!
Thanks so much, Karly!!
Who cares if it’s pasta or not? Just make it for me already.
No.
I absolutely love this dish!! I have made it a few times and I’m hooked. I was just going to make this and totally forgot the cheese. I have sharp and Monterey Jack Cheese. I assume neither of those would work??
So glad you like it!! Well, I personally wouldn’t use those cheeses, but if you like them I am sure they would be ok… they will just change the dish a bit. They do have a different texture than parmesan, though.
That cheese would make is like Mac n cheese.
Any advice on the measurements of ‘cups’ in Ireland we use ounces or grams- internet gives different advice on conversions of cups to ounces or grams. Really want to try your gnocchi recipe!!
Hi Linda! Hmmm… it should be 8 ounces/240ml for 1 cup I believe. I know – it’s so confusing. Not sure why everyone’s not on the same system tbh. Most of my readers are American so that’s why I write recipes in that way. Hope you enjoy the recipe!
Can I use chanterelles mushrooms?
Sure!
This is a fantastic entrée. I just made it for the fourth time, and we love it even more!
Wonderful! Thanks for letting me know!