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Creamy Mushroom and Spinach Gnocchi

April 27, 2017 168 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.

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes!

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.

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes!

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!

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes!

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. 😉

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes!

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

Questions? Ask me in the comments below!

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes!
4.91 from 42 votes
Print

Creamy Mushroom and Spinach Gnocchi

Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

Course Entree
Cuisine American
Keyword mushroom gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. 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.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. 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.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. 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.

Recipe 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. 

Love easy gnocchi recipes? You may also like my creamy gnocchi with sausage or my vegetarian creamy tomato gnocchi recipe.

Filed Under: Mains, Pasta, Quick & Easy, Recipes, Vegetarian

Reader Interactions

Comments

  1. Caroline says

    September 18, 2019 at 11:42 AM

    5 stars
    This is one of the most delicious recipes I have ever made! I have already shared it with my mom and sister and I cannot wait to make it again. I added 1 tbls. capers to cut the richness and topped with pan seared chicken for a little protein but the original recipe is wonderful on it’s own as well. Worth every calorie!

    Reply
    • Natasha says

      September 20, 2019 at 10:21 AM

      I am so happy to hear that! 🙂 Thanks for sharing it! Adding capers sounds like a great idea… I love them too.

      Reply
  2. Kimberly says

    September 10, 2019 at 2:54 AM

    5 stars
    This recipe was awesome! My first experience with gnocchi! I ate half the recipe on my own so I’m making more today!

    Reply
    • Natasha says

      September 10, 2019 at 10:33 AM

      I am so pleased to hear it, Kimberly 😀

      Reply
  3. Sophia says

    August 4, 2019 at 6:31 PM

    5 stars
    This was DELICIOUS! Such a good sauce. Will definitely make again!

    Reply
    • Natasha says

      August 6, 2019 at 8:59 AM

      Excellent! Thanks for letting me know, Sophia!

      Reply
  4. Emily says

    May 20, 2019 at 6:10 PM

    5 stars
    Followed the recipe almost to a tee. It was delightful. Decadent if you want to brag about your skill but since it’s gnocchi it doesn’t take too much to fill up a crowd. Bravo. Can’t wait to try more of your recipes. If it’s for 2 people a nice baguette sops up the sauce deliciously

    Reply
    • Natasha says

      May 22, 2019 at 10:09 AM

      I am so happy you liked it, Emily! 🙂

      Reply
  5. Rachel says

    April 29, 2019 at 3:15 PM

    This looks so delicious I can’t wait to try it! I’m going to make this meal for a family that just had a baby…do you think I should separate the gnocchi from the sauce when I send it since they will be reheating it? Or just keep it altogether? I know you said it reheats well which is why I picked this recipe! But I just thought I would check to see if there were ways to improve reheating 🙂 Thanks!

    Reply
    • Natasha says

      April 29, 2019 at 5:56 PM

      Hi Rachel! I would keep it all together. 🙂

      Reply
  6. Elane L says

    April 18, 2019 at 7:09 PM

    5 stars
    Natasha, my coworker tried this recipe yesterday and I tried it tonight! It was so so good! My first time cooking the gnocchi. So so delicious and easy to make. Thank you so much! Grateful from Atlanta

    Reply
    • Natasha says

      April 18, 2019 at 9:16 PM

      Ahh that’s so good to hear, Elane! I’m so happy that you and your coworker both liked the recipe. ❤️

      Reply
  7. Brigitte says

    April 4, 2019 at 8:58 AM

    5 stars
    Delicious. I didn’t have all the mushrooms required but it was good anyway. It never occurred to me to cook gnocchi this way. This dish will be among my favorites.

    Reply
    • Natasha says

      April 5, 2019 at 8:19 AM

      I am so happy to hear you liked it, Brigitte! 🙂

      Reply
  8. Shannon says

    April 2, 2019 at 3:01 PM

    Hello! I want to try to make this tonight for dinner… It sounds amazing! I have a frozen gnocchi however… How would you recommend cooking this? Have you tried it this way?

    Reply
    • Natasha says

      April 2, 2019 at 3:24 PM

      Hi Shannon! I think frozen gnocchi will work just fine – I would probably just test it to make sure it’s cooked through… maybe give it a taste and then cook it for a minute or two longer if needed. 🙂

      Reply
  9. Sarah says

    March 26, 2019 at 6:04 PM

    5 stars
    I made this last night and actually combined it with your Chicken Bacon Gnocchi recipe. It was absolutely amazing! I made homemade gnocchi and boiled it for 2 minutes before adding to the sauce to finish cooking. I will definitely be making it again 🙂

    Reply
    • Natasha says

      March 27, 2019 at 8:16 AM

      That’s awesome! Thanks for letting me know, Sarah!

      Reply
  10. Eva says

    March 24, 2019 at 7:37 AM

    Lovely recipe! Used Mozzarella because I didn‘t have parmesan, and added some ham. Delicious!

    Reply
    • Natasha says

      March 24, 2019 at 3:59 PM

      So happy you liked it, Eva!!

      Reply
  11. Heather says

    March 23, 2019 at 6:37 PM

    5 stars
    Awesome recipe! Even my fussiest family members loved it. My husband said it was a 10 out of 10. Thanks!!!

    Reply
    • Natasha says

      March 23, 2019 at 6:40 PM

      That’s great!! Thanks for letting me know!

      Reply
  12. Lucy says

    March 19, 2019 at 9:19 AM

    Very tasty and very easy! I really liked it! I added some chicken and it worked well with the rest of the ingredients! Thank you! 🙂

    Reply
    • Natasha says

      March 19, 2019 at 7:59 PM

      I am so happy you liked it, Lucy!

      Reply
  13. Jessica says

    February 22, 2019 at 2:59 PM

    5 stars
    Wow, this was fantastic! How do you think it would do if I froze it? I’ve been looking for good post partum freezer meals and I’d love for this to be in the rotation! Although it’s easy enough, I’m sure hubby could manage making it 😉

    Reply
    • Natasha says

      February 23, 2019 at 10:07 PM

      So happy you liked it, Jessica! Hmmm… to be honest, I haven’t tried freezing this recipe before. The sauce can separate when re-heating, so it may not be as good when re-heated is all. I think hubby should definitely make it for you haha. 😉

      Reply
  14. Lori Rennels says

    February 20, 2019 at 5:51 PM

    5 stars
    This recipe is delicious the way it is, but tonight I cut the parmesan in half and added about 2 oz of gorgonzola cheese (or blue cheese would work too). Then when served on the plate I do a drizzle of balsamic glaze. OH….so good!!!!

    Reply
    • Natasha says

      February 21, 2019 at 9:10 AM

      Ooh good idea!! Sounds delicious!!

      Reply
  15. Kerry says

    February 20, 2019 at 12:44 PM

    5 stars
    This was SOOOO tasty, and so simple. Love that’s it’s one pan. Felt like a gourmet meal. I used mini gnocchi!

    Reply
    • Natasha says

      February 21, 2019 at 9:11 AM

      So happy you liked it, Kerry!

      Reply
  16. Rebecca Merritt says

    February 12, 2019 at 11:16 AM

    I used cashew cream instead of the heavy cream to make it dairy free and it turned out amazing!!! I also used the cauliflower gnocchi from trader joes…I just cooked them first in a saute pan.

    Reply
    • Natasha says

      February 14, 2019 at 2:16 PM

      That’s awesome! So glad it worked out!

      Reply
  17. Angie says

    January 31, 2019 at 3:10 PM

    5 stars
    I never comment on recipe blogs BUT this is amazing. One of the best recipes I’ve tried in a very long time. Thank you for sharing!

    Reply
    • Natasha says

      February 1, 2019 at 9:08 AM

      Aww thank you! I appreciate you leaving a comment. So happy you enjoyed it, Angie!

      Reply
  18. Debra Perry says

    January 4, 2019 at 11:18 AM

    5 stars
    Kudos, kudos, kudos—on both taste and prep. Got RAVES from my husband. He said it was the best dish I ever made, and we’ve been married 19 years! It was so easy to make and sooo good. Used vegetable stock instead of wine as that’s what I had and it was still way awesome. Forgiving recipe as I loved how I didn’t have to measure the fresh spinach either, just threw a couple handfuls in on top and may have used a bit more garlic. Also love that you can cook it in one pot and not have to cook the gnocchi first–elevated this recipe way high for me as far as prep goes. I am making it again tonight, at my husband’s request. This is the first time I have ever bothered to leave a recipe comment. Thanks again for an incredible recipe that is also vegetarian. Happy New Year!

    Reply
    • Natasha says

      January 5, 2019 at 10:21 AM

      That’s awesome! Thanks so much for your thoughtful comment. ❤️

      Reply
  19. Theresa Capri says

    December 31, 2018 at 9:28 PM

    5 stars
    Thank you so much for posting this recipe! I made it a few weeks ago and put way more spinach than the recipe called for….liked it better tonight when I followed your recipe with the smaller amount of spinach. The flavors are nice together. This is the first time I have ever made one pan gnocchi. Super easy! Thanks again

    Reply
    • Natasha says

      December 31, 2018 at 11:06 PM

      I’m so happy you liked it, Theresa! 🙂 Happy new year!

      Reply
  20. Amber says

    November 16, 2018 at 10:15 PM

    5 stars
    So I’m vegan but knew this recipe was one worth ‘veganizing’ as all walks of life should try your deliciousness. How I make this into a vegan hot no one guessed was vegan? Exchanging coconut cream for heavy cream, a few extra cloves of garlic to cut some coconut taste to more creamy garlicky sauce, I did add more spinach as ‘tis makes loads of sauce. Absolutely A Devine experience got the taste buds. Thank you!

    Reply
    • Natasha says

      November 16, 2018 at 10:19 PM

      Yay! That’s awesome, Amber. So glad it worked to “veganize” it. 🙂

      Reply
  21. Kristen says

    November 6, 2018 at 11:57 AM

    5 stars
    I made this dish tonight, and it was delicious!!!

    I did have to make a substitution though. I thought I had gnocchi already in the fridge, wasn’t the case. I had roasted chicken tortellini, so I figured why not still give it a try.

    I made it the exact same way as the recipe, and it was amazing! It was nice having a bit of protein too, and the sauce really complimented the chicken. I cooked the tortellini in the sauce, just like how it says to cook the gnocchi.

    My husband said it was some of the best pasta I’ve ever cooked.

    I would highly recommend, and also can’t wait to try this with actual gnocchi next time!

    Reply
    • Natasha says

      November 6, 2018 at 3:17 PM

      Yay!! Thanks for the thoughtful comment, Kristen! So happy it worked out.

      Reply
  22. Barbara Alfeo says

    October 5, 2018 at 11:05 PM

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    Reply
    • Natasha says

      October 6, 2018 at 10:03 AM

      Thank you! And sure, roundups are fine as long as you link to the full recipe. ☺️

      Reply
  23. Alyssa says

    September 17, 2018 at 3:52 PM

    5 stars
    This recipe is sooo good! I just added cooked chicken and ugh I could eat this everyday! Thanks for posting 🙂

    Reply
    • Natasha says

      September 17, 2018 at 6:45 PM

      I’m so pleased you liked it, Alyssa! 🙂

      Reply
  24. BobScott says

    September 15, 2018 at 6:19 PM

    5 stars
    I came across this recipe on Pinterest and knew I had to make it. Natasha, this one didn’t stay on my Recipes To Try board long! Made it this evening, and we are thrilled! So much flavor, so incredibly filling and, seriously, one of the fastest meals I have ever put together. We keep gnocchi in the pantry because it is great in soups so this is a new way to use them. Many thanks for providing me another dish for my Recipes I Love board!

    Reply
    • Natasha says

      September 16, 2018 at 11:13 AM

      I’m so happy you liked it!! Thanks for letting me know! 🙂

      Reply
  25. Dee says

    July 22, 2018 at 5:53 PM

    5 stars
    Thank you for the recipe, delicious!! I improvised with frozen assorted mushrooms; I’m sure the portabello would have been yummy. I also was out of white wine, (I did a lot of cooking this weekend), so I used dry marsala wine. I also chopped pancetta into the oil first then the onion, etc. because I love the flavor it adds to onions, garlic and mushrooms. One more thing… I only had the Parmesano Reggiano to crumble not the older one used to grate so I used Locatelli Picorino Romano and some Asiago. It’s a meal that can be served to guests or a quick delicious weeknight meal. Thank you again!

    Reply
    • Natasha says

      July 22, 2018 at 8:22 PM

      So happy you liked it, Dee!! 🙂

      Reply
  26. Mary says

    July 1, 2018 at 8:56 PM

    5 stars
    I eat gluten-free and no dairy but wanted to try this recipe because it looks so good. Went with a store bought gluten-free gnocchi, homemade almond milk instead of cream, and a homemade nut and nutritional yeast based vegan parmesan. The sauce thicken up beautifully. Next time I’ll take inspiration from some of the other commenters and add grape tomatoes or sun-dried tomatoes. Thank you for sharing your recipes!

    Reply
    • Natasha says

      July 1, 2018 at 9:22 PM

      I’m so glad it worked out, Mary!! Thanks for your tips on making this gluten-free. 🙂

      Reply
  27. DONNA says

    June 30, 2018 at 8:50 PM

    We adapted a little to cut some calories. Used milk i stead of cream and added a few spoonfuls of pasta sauce tomake a light tomato cresm. It was really delicious

    Reply
    • Natasha says

      June 30, 2018 at 9:29 PM

      So glad it worked out for you, Donna!

      Reply
  28. Kenny says

    June 27, 2018 at 1:50 PM

    5 stars
    This recipe is great. I added sun dried tomatoes to mine but only because I put them in everything.

    Reply
    • Natasha says

      June 27, 2018 at 1:52 PM

      So glad you liked it, Kenny! And sun-dried tomatoes sound like an excellent addition.

      Reply
  29. Rose says

    June 21, 2018 at 5:38 AM

    5 stars
    This is absolutely delicious! My first time using gnocchi and I was so impressed how perfectly this recipe cooked it! Definitely one of my favourite vegetarian meals.

    Reply
    • Natasha says

      June 21, 2018 at 9:59 AM

      Yay!! I am so happy to hear that. Thanks for letting me know, Rose!

      Reply
  30. Stephanie says

    May 31, 2018 at 7:46 PM

    5 stars
    So good!! The family loved it! I added sliced Italian sausage and my hubby said he would order this in a restaurant! 😁 Thanks for sharing such a wonderful recipe!

    Reply
    • Natasha says

      May 31, 2018 at 8:37 PM

      Yay!! so happy to hear everyone loved it!

      Reply
  31. Rachel says

    May 30, 2018 at 7:17 PM

    This was so, so, so good! I made exactly as written tonight. My husband topped his with some red pepper flakes in addition to the fresly grated parmesan and freshly chopped flat leaf parsley, but he does that with most pasta-type dishes. Total time was less than half an hour from start to finish. My husband loved this so much. He normally needs a protein in his meals, but he didn’t even ask with this dish. He’s so excited about the leftovers for his work lunch tomorrow and said this one should definitely go into our regular meal rotation. I’ve already recommended it to my sisters and my mom. Natasha, thank you for such a delicious and ridiculously easy recipe. I can’t wait to try more of your recipes. If anyone is wondering whether to make this, it’s a definite YES!!!

    Reply
    • Natasha says

      May 30, 2018 at 7:20 PM

      Aww your comment made my day! I’m so happy you guys liked it. 🙂

      Reply
  32. Mary Gallo says

    May 23, 2018 at 5:56 PM

    5 stars
    Hi Natasha,

    Great recipe, we fought over it even though I doubled it!!! My skinny husband and daughter are noodle eaters and were so excited when they saw this. I made some substitutions: no cream so heated 2% milk with American cheese melted in and whisked to give the milk some body; I used a Reisling because it was the only white I had and threw in a handful of grape tomatoes in last minutes to cook so they would burst when eating. Truly a keeper recipe. I hope you are okay with my changes. Thank you for posting. I love one pan suppers!

    Reply
    • Natasha says

      May 24, 2018 at 8:07 AM

      So glad everyone liked it, Mary! 🙂 Your changes sound really resourceful, and I love the addition of the tomatoes.

      Reply
  33. Tamara says

    May 18, 2018 at 10:31 PM

    5 stars
    Made this twice already really amazing! I just put however much mushroom and spinach I want… which is a lot and it turns out great whatever the amount you put 🙂

    Reply
    • Natasha says

      May 21, 2018 at 10:06 PM

      Awesome!! So glad you liked it. 🙂

      Reply
  34. Hailey says

    May 18, 2018 at 7:56 PM

    5 stars
    This was absolutely delicious. Bought gnocchi and was looking on Pinterest for a vegetarian gnocchi dish as I was hosting a vegetarian friend. She absolutely loved it as well as my kids. I even ate the leftovers I was trying to save for my husband!! Added to our dinner rotation 🙂

    Reply
    • Natasha says

      May 18, 2018 at 8:25 PM

      I’m so happy to hear everyone liked it! Thanks for letting me know. ❤️

      Reply
  35. Em says

    May 6, 2018 at 3:12 PM

    Loved this recipe. First cream based meal I’ve made as husband is a bit of a health nut!!
    I substituted cream for 1/3 cup of full cream milk. I also diced chicken breast into small pieces and browned them in mixed herbs before I made the sauce. Once I had got the milk, onion garlic and mushrooms and (gluten free) gnocchi nearly ready I chcuked in the chicken and spinach and mixed it altogether.
    I’m a huge fan of mustard and thought a teaspoon of it worked so well. I loved the flavour.
    This is a beautiful recipe and with a few changes to accomodate. It’s also time efficient. I had it ready on the dining table within 20 minutes.
    Thanks so much for sharing xxx

    Reply
    • Natasha says

      May 6, 2018 at 4:54 PM

      So glad you guys enjoyed it, Em! And your alterations sound delish too!

      Reply
  36. Val says

    March 21, 2018 at 10:44 AM

    5 stars
    hello loved this recipe but I have 6 people to feed should I double all the ingrediants? Rather have too much than not enough for next time!

    Reply
    • Natasha says

      March 21, 2018 at 10:51 AM

      That’s what I would do. 🙂 So glad you liked it!

      Reply
  37. Jeanne Morton says

    March 7, 2018 at 5:12 AM

    5 stars
    This was quick enough to make even with my husband in Mumbai–meaning I get a free pass from cooking. Natasha, this is spectacular!!! I am always looking for delicious meals I can serve to my vegetarian friends. This fits the bill. And I believe my husband missed out on an incredible meal. But I’ll make it again for him. Sooooo good. Definitely something you could get in a fine restaurant. Thank you for creating and sharing.

    Reply
    • Natasha says

      March 7, 2018 at 9:17 AM

      Aww I am so happy to hear that!! 🙂 So glad you enjoyed it!

      Reply
  38. Allison says

    February 28, 2018 at 6:12 AM

    5 stars
    I made this for supper last night because it combines my three great loves: mushrooms, heavy cream, and cheese. I have to say, this was one of the best things I have eaten in a looooooooong time. Followed your recipe to a T and it did not disappoint. Thanks so much for a delicious addition to my “rotation”. 🙂

    Reply
    • Natasha says

      February 28, 2018 at 8:10 AM

      So wonderful to hear, Allison!! Thanks for taking the time to let me know. 🙂

      Reply
  39. Suzy says

    February 27, 2018 at 6:56 AM

    3 stars
    I’m definitely in the minority here, but I wasn’t that fond of this dish. The mushrooms were overpowering, and I LIKE mushrooms. All the flavors melded together in such a way that nothing was standout, except the mushrooms. I did use Ripple (vegan) half and half (to answer another commentor’s question – it worked GREAT!), and I used real Parmesan cheese rather than vegan cheese. I may try it again. It has all the ingredients that I really like, but I will reduce the mushrooms, up the spinach (maybe use kale?) and increase the spice a tad. It came together quickly and easily which was a real bonus. I just think the final dish needs a bit more tweaking. Thank you!

    Reply
    • Natasha says

      February 27, 2018 at 8:23 AM

      Hi Suzy, thanks for the feedback… it may help other readers. It’s kinda hard for me to reply to your comment knowing that you didn’t follow the recipe exactly (I strongly suggest using heavy cream), so I’m not really sure what to say. I didn’t find the mushrooms overpowering myself, so I’m a bit puzzled.

      Reply
  40. Evelyn says

    February 19, 2018 at 8:22 PM

    5 stars
    Decided to actually meal prep this week and I made this as a “treat yo self” Monday Funday (I’m a teacher and had president’s day off!). This was DELICIOUS! I, too, craved some seafood to go with it and may perhaps add some scallops or shrimp next time, but it was filling on its own! It’s very rich, too, so portion control is literally built in to the recipe. Enjoyed this very much and plan on making it a lot more often!

    Reply
    • Natasha says

      February 19, 2018 at 8:24 PM

      That’s so good to hear!! Very happy you enjoyed it. Here in Canada we also had today off, but it’s called “Family Day” – strange haha.

      Reply
  41. Carol says

    February 17, 2018 at 5:28 PM

    Served this with a salad and filet mignon. Left the steak on the plate and devoured the gnocchi. The only changes I made were to add a little more cream and a lot more spinach. Divine recipe!

    Reply
    • Natasha says

      February 17, 2018 at 6:17 PM

      So pleased you liked it!! Mmmm filet mignon! Good choice.

      Reply
  42. Katia says

    February 16, 2018 at 5:08 AM

    5 stars
    Hello! I am very excited that I found this recipe on pinterest, and I’m planning on making it ASAP.
    My question is, can I use frozen portobello mushrooms instead? I have a ton in my freezer

    Reply
    • Natasha says

      February 16, 2018 at 6:43 AM

      Hi Katia! I haven’t tried it with frozen mushrooms and usually don’t cook with frozen mushrooms, so I can’t say for sure. I’d definitely give it a try, though and see if you like it.

      Reply
  43. Callahan Powell says

    February 15, 2018 at 12:21 PM

    5 stars
    This is such a yummy and easy recipe!
    Thank you for sharing! It was my first time on your page and I am looking forward to using more of your recipes! 🙂

    Reply
    • Natasha says

      February 15, 2018 at 12:54 PM

      I’m so glad you liked it!! 🙂 Also happy you’re going to try more of my recipes!

      Reply
  44. Jordan Cook says

    January 13, 2018 at 4:13 PM

    I’m an idiot and forgot to put the parmesan cheese in it….and it was still delicious!!

    Reply
    • Natasha says

      January 13, 2018 at 6:02 PM

      Haha happy to hear that, Jordan! 🙂 Next time you can add the cheese. 😛

      Reply
      • Jordan Cook says

        February 11, 2018 at 4:25 PM

        Added it. Nailed it. So good!

        Reply
        • Natasha says

          February 11, 2018 at 5:35 PM

          Great! 😁

          Reply
  45. Liz says

    January 13, 2018 at 12:13 AM

    I just finished cooking this and while it’s TOTALLY AMAZING I found it to be really really rich (perhaps, dare I say it, too much cheese?!?)

    Just wondering what you think the best troubleshoot for this would be? More cream? Less cheese? Who knows?

    Anyway, amazing recipe!

    Thanks!!

    Reply
    • Natasha says

      January 13, 2018 at 11:03 AM

      Hi Liz! So glad you liked it! It definitely is a rich dish. You could try adding less cheese, but I find the cream is usually what does it. I haven’t tried this myself, but subbing the cream for half-and-half would give it a lighter taste (but it may have more watery sauce). Or just eat less of it and serve it with a salad like I do haha.

      Reply
      • Alyssa says

        March 4, 2018 at 12:21 AM

        5 stars
        Um – this is easy and rich and AMAZING! Plus, I love when I have an excuse to drink wine while I cook 😉

        Half-and-half totally works – I made it that way and it was still creamy and delicious!

        Reply
        • Natasha says

          March 4, 2018 at 8:57 AM

          Haha love your comment! Thanks, Alyssa!

          Reply
  46. Michele says

    December 18, 2017 at 7:40 AM

    Hello! I am excited to try this recipe for my in laws on Wednesday night. I have a quick question, do you think I could double this recipe (my husband usually likes bigger portions). Also, I have frozen potato ghnocchi from the local Italian market. Do you think I should defrost the ghnocchi or would frozen work ok?

    Thanks so much for your help!

    Reply
    • Natasha says

      December 18, 2017 at 12:50 PM

      Hi Michele! I think doubling the recipe should work just fine. I’d try the frozen gnocchi, just cook it for a bit longer prior to adding the spinach to the pan. Hope everyone loves it! 🙂

      Reply
  47. Danielle Carter says

    December 13, 2017 at 5:37 PM

    5 stars
    I have NEVER commented on a recipe I have tried. This one was incredible! I used refrigerated gnocchi I had to hunt down in the grocery store, and it was PERFECT. My son does not like mushrooms, even though I love them, and he ate most of it! I think the sauce was spot on. I cook a LOT; and this is one I will use again! Thank you for sharing this!

    Reply
    • Natasha says

      December 14, 2017 at 8:53 AM

      That’s so great to hear, Danielle! Thanks for taking the time to leave a comment. 🙂 Happy holidays!

      Reply
  48. Anthony says

    December 10, 2017 at 8:33 AM

    Hey Natasha. I wanted to make fresh homemade gnocchi and I was looking for a recipe for a sauce to go with it and stubbled on yours. Would you still suggest cooking the gnocchi in the sauce since I’m making it homemade or cooking it separately then adding to the sauce?

    Reply
    • Natasha says

      December 10, 2017 at 4:23 PM

      Hi Anthony! I think it should still work the way the recipe is written. The starch in the gnocchi helps thicken the sauce too, so that’s the main reason why I like cooking it in there. Enjoy! 🙂

      Reply
  49. SharonS. says

    December 7, 2017 at 8:45 PM

    This looks wonderful! Are there any suggestions for sustitutes to the 1 cup of heavy cream?

    Reply
    • Natasha says

      December 7, 2017 at 9:09 PM

      Thanks, Sharon! You could try something lighter like half-and-half or milk, but honestly there’s nothing that quite compares to heavy cream in here. I understand wanting to lighten up dishes, but this is a definite treat haha.

      Reply
  50. Sue says

    December 7, 2017 at 9:47 AM

    i am looking for a recipe that i can make one day ahead, put in a casserole dish and bake in the oven. Do you think this recipe would work for this? I have seen baked gnocchi recipes before. Thanks, looks so good!!

    Reply
    • Natasha says

      December 7, 2017 at 10:34 AM

      Thanks, Sue! I’m hesitant to tell you that it will work since I have not tried it before. I’m concerned that the spinach may majorly wilt and get watery and that the mushrooms may get tough, and the cream sauce may separate and/or reduce too much depending on what temperature the oven is. I’ve had this as leftovers the next day, but since it’s pre-cooked, all I do is pop it in the microwave to warm it through. I mean you could give it a try, but I would definitely do a test first before you plan on bringing it to a Xmas party or something. If you’re just re-warming it in the oven (like you do all the cooking the day before), then it probably isn’t too risky, but if you alter any of the steps to have it cook in the oven then I can’t really advise without testing first. Let me & the other readers know how it goes if you do try this route. 🙂

      Reply
      • Sue says

        December 7, 2017 at 1:41 PM

        I just made this right now, using your exact recipe. I then put it in a casserole dish and put the parmesan on top. I put it in the oven at 375 for 12 min. It is so, so good.

        I think I will try making it tomorrow, covering it well and baking it on Saturday. I always do that with macaroni and cheese but a little nervous given this is a cream sauce.

        Wish me luck!!

        Reply
        • Natasha says

          December 7, 2017 at 3:59 PM

          Thanks for the update!! Love the cheese on top idea. Good luck and let me how it goes. 😄

          Reply
  51. TP says

    November 23, 2017 at 3:04 PM

    5 stars
    Thank you so much for sharing this recipe. It was delicious and so easy to make! I am making this again as a Thanksgiving side dish.

    Reply
    • Natasha says

      November 23, 2017 at 6:44 PM

      I’m so glad you liked it! So glad my recipe will make it to your Thanksgiving table too. 🙂

      Reply
  52. Wendy says

    November 21, 2017 at 4:50 AM

    Question please. Could you make this and then freezer it for an easy mid week meal. Thank you

    Reply
    • Natasha says

      November 21, 2017 at 7:02 AM

      Hi Wendy! I’m not sure how well it would freeze. I generally find creamy sauces don’t always thaw/reheat well, and the spinach may get more watery.

      Reply
  53. kathy says

    November 15, 2017 at 6:20 PM

    5 stars
    Made it again tonight..awesome…added extra cream because I needed to use up more fresh baby spinach…so tastey….

    Reply
    • Natasha says

      November 15, 2017 at 11:02 PM

      Yay! I’m so happy you made it again. 💛

      Reply
  54. Megan says

    November 2, 2017 at 4:08 PM

    Added bacon. Game changer. Awesome dish.

    Reply
    • Natasha says

      November 2, 2017 at 4:11 PM

      Oh yeah!! So glad you liked it. 😉

      Reply
  55. Liz says

    November 1, 2017 at 10:44 AM

    3 stars
    Hi there! I tried your other gnocchi recipe with the tomatoes and it was good except for the Dijon mustard. That ruined it for us. 🙁 Overall, it’s a great recipe though! I’m giving this one a try tonight, but omitting the Dijon mustard. I think this one’s gonna be a winner! Thanks for sharing!

    Reply
    • Natasha says

      November 1, 2017 at 10:51 AM

      I’m sorry to hear that, Liz! Yes, the recipe will definitely be fine without it. I hope this one works out better for you. 🙂

      Reply
  56. Kati says

    October 30, 2017 at 8:20 PM

    This was absolutely incredible! I can’t wait to try more of your recipes. I made this for my folks as a “thanks for letting me live here” thing and my mother licked the bowl!

    Reply
    • Natasha says

      October 30, 2017 at 8:22 PM

      Aww thank you!! So happy to hear that. 🙂

      Reply
  57. Emilee says

    October 30, 2017 at 6:50 AM

    I have frozen Gorgonzola gnocchi fromTrader Joe’s. Do you think that will work for this recipe? Should I thaw or cook it first?

    I’m really excited to try this!

    Reply
    • Natasha says

      October 30, 2017 at 8:59 AM

      Hi Emilie! I just looked up that product, and it sounds like it comes with its own sauce, so I think it would just be best to buy a package of plain gnocchi since I can’t predict how mixing two creamy sauces would turn out. I mean you could give it a try if you’re feeling adventurous, but I have no idea if it’ll work or not. If you’re adding frozen gnocchi, I would let it cook in the sauce for a bit longer, but again, I’m just speculating here.

      Reply
      • Emilee says

        November 1, 2017 at 8:14 AM

        5 stars
        Oh duh! I guess I didn’t read the packaging when I bought them, but that totally makes sense. Thanks for your response!

        Reply
        • Natasha says

          November 1, 2017 at 8:21 AM

          No worries!! 🙂

          Reply
  58. Ana Maria says

    October 24, 2017 at 3:50 AM

    5 stars
    Hello from sunny Singapore! Thanks for this recipe-I was definitely skeptical about the uncooked gnocchi, but you’re right it’s amazing!!

    Reply
    • Natasha says

      October 24, 2017 at 6:45 AM

      Hello! Thanks! ☺️ I’m very happy you liked the recipe.

      Reply
  59. Cathy says

    October 22, 2017 at 5:17 PM

    Just finished this, it was amazing! I used veggie broth instead of wine. Definitely will make this again! Thanks for the great recipe!

    Reply
    • Natasha says

      October 22, 2017 at 5:27 PM

      Yay! So happy you liked it, Cathy! 🙂

      Reply
  60. Alexandra says

    October 16, 2017 at 8:13 PM

    5 stars
    Omg yum! This was so easy to make and soooo delicious!

    Reply
    • Natasha says

      October 16, 2017 at 8:15 PM

      Excellent!! Thanks for leaving a comment. 🙂

      Reply
  61. Jamie says

    October 4, 2017 at 10:18 PM

    5 stars
    made this last night, loved it so much! 🙂 I used chicken broth instead of white wine and still tasted delicious 🙂
    I was unsure of putting uncooked gnocchi because mine was the dried one from store…. is it okay to put dried ones right away too? it would definitely save some time!

    thank you for sharing the recipe!

    Reply
    • Natasha says

      October 5, 2017 at 8:22 AM

      Yay! So glad you enjoyed the recipe. Do you have a link to the specific gnocchi you’re talking about? I’m wondering because the only “dried” potato gnocchi I’ve seen is the uncooked variety that I used… so it would definitely be fine. I know gnocchi isn’t always made of potato, though, so I am curious if you’re talking about something different. The kind I buy is found on the same shelves as the pasta, and it’s in a see-thru plastic container, and not refrigerated. It looks like this: http://bit.ly/2wzoEg0 To cook it you just put it in boiling water for a few minutes, but I skip that step in this recipe since it just cooks in the sauce… and it does double duty of thickening the sauce when it cooks. I think we are probably talking about the same thing. 🙂

      Reply
  62. Denise says

    September 11, 2017 at 6:31 PM

    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!🤗

    Reply
    • Natasha says

      September 11, 2017 at 7:03 PM

      Great! I hope you guys love it! 🙂

      Reply
  63. Kristen says

    August 18, 2017 at 9:21 AM

    I am not eating dairy fat at the moment. Do you have any recommendations for a cream substitute?

    Reply
    • Natasha says

      August 18, 2017 at 9:49 AM

      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. 🙂

      Reply
      • Angie says

        March 18, 2018 at 3:48 AM

        Cashew cream every time. Easy to make. Soak cashews then rinse. Blend with water. Easy and more delish than dairy ever could be.

        Reply
        • Natasha says

          March 18, 2018 at 9:47 AM

          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.

          Reply
    • Lynda says

      August 23, 2018 at 8:51 PM

      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—-

      Reply
  64. India says

    July 30, 2017 at 8:09 PM

    Does it reheat well? I just made it it’s delicious. Too much for two people

    Reply
    • Natasha says

      July 30, 2017 at 8:19 PM

      So glad you liked it! 🙂 Yes, the leftovers are really good!

      Reply
  65. India says

    July 30, 2017 at 7:25 PM

    What is dry white wine?

    Reply
    • Natasha says

      July 30, 2017 at 7:28 PM

      Dry white wine is white wine that isn’t sweet. E.g. Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay. Hope this helps!

      Reply
  66. Bella says

    June 10, 2017 at 6:29 AM

    Instead of gnocchi can I use a different type of pasta

    Reply
    • Natasha says

      June 10, 2017 at 8:12 AM

      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.

      Reply
      • Maloony says

        February 11, 2018 at 3:39 AM

        Gnocchi taste the best when it is fresh and “home-made”. Preferably in Italy. They have the know-how. You agree ?

        Reply
        • Natasha says

          February 11, 2018 at 11:29 AM

          Sure. But not everyone has time to make gnocchi from scratch or to visit Italy to taste authentic Italian gnocchi. 😉

          Reply
  67. Jen A. says

    June 9, 2017 at 12:39 PM

    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 !!!

    Reply
    • Natasha says

      June 9, 2017 at 12:43 PM

      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!

      Reply
      • Tiffany says

        April 30, 2019 at 6:37 PM

        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!

        Reply
        • Natasha says

          May 1, 2019 at 8:17 AM

          Great idea!!

          Reply
  68. Patricia Gibson says

    May 26, 2017 at 6:19 PM

    Do we need to cook the gnocchi before placing in the pan?

    Reply
    • Natasha says

      May 26, 2017 at 7:10 PM

      Nope. It cooks right in the sauce. Hope you like the recipe!

      Reply
    • Chris says

      April 7, 2018 at 8:08 PM

      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.

      Reply
      • Natasha says

        April 7, 2018 at 8:19 PM

        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.

        Reply
  69. Marta says

    May 12, 2017 at 4:58 PM

    This looks delicious, if I don’t have wine in the house what can I substitute for it?

    Reply
    • Natasha says

      May 12, 2017 at 8:25 PM

      I would just use water or veg broth (or chicken broth if you’re not vegetarian). Hope you enjoy the recipe! 💜

      Reply
    • Zee says

      April 27, 2019 at 8:27 AM

      I used vegetable broth instead, it came out excellent.

      Reply
      • Natasha says

        April 27, 2019 at 10:14 PM

        Awesome!

        Reply
  70. Karly says

    May 4, 2017 at 5:45 PM

    Holy gorgeous. And delicious, obviously. I am totally in love with all of this– perfect for the next at-home date night!

    Reply
    • Natasha says

      May 4, 2017 at 6:59 PM

      Thanks so much, Karly!!

      Reply
  71. Natasha's Sister says

    April 27, 2017 at 9:13 AM

    Who cares if it’s pasta or not? Just make it for me already.

    Reply
    • Natasha says

      April 27, 2017 at 9:19 AM

      No.

      Reply
    • Danielle says

      August 19, 2018 at 8:20 AM

      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??

      Reply
      • Natasha says

        August 19, 2018 at 10:36 AM

        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.

        Reply
        • Scott sokolow says

          February 10, 2019 at 8:40 AM

          That cheese would make is like Mac n cheese.

          Reply
        • Linda says

          February 10, 2019 at 11:08 AM

          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!!

          Reply
          • Natasha says

            February 10, 2019 at 3:17 PM

            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!

    • Vilma says

      February 14, 2019 at 2:02 PM

      Can I use chanterelles mushrooms?

      Reply
      • Natasha says

        February 14, 2019 at 2:16 PM

        Sure!

        Reply

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