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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.

a bowl of creamy mushroom spinach gnocchi with a fork

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
ingredients for creamy mushroom spinach gnocchi in prep bowls

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.

sauteing onions and mushrooms in a skillet for one pan gnocchi

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.

adding in cream and seasoning and gnocchi to a skillet with mushrooms

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.

adding spinach and parmesan to a skillet with creamy mushroom gnocchi

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!

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

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.
a skillet with creamy mushroom gnocchi and a serving spoon

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.

a bowl of creamy mushroom spinach gnocchi with a fork
4.90 from 88 votes

Creamy Mushroom and Spinach Gnocchi

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 517kcal, Carbohydrates: 50g, Protein: 13g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 78mg, Sodium: 659mg, Potassium: 589mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2393IU, Vitamin C: 6mg, Calcium: 213mg, Iron: 5mg

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.

Leave a star rating and comment below!

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!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 4 stars
    The sauce is wonderful. It would be great on pork chops. I found that cooking the gnocchi in the sauce made it too mushy, so I would recommend cooking it separately that way you can control it better.

    1. Hi Shir! You could make the sauce separately, but you may need to adjust liquid measurements as the sauce is designed to thicken based on the starch released by the gnocchi. You may like my mushroom and spinach pork chops, though:

      1. 5 stars
        I made this twice in 1 week a few weeks back. It is my new absolute favorite way to have Gnocchi. I got a craving for it again this week but instead of adding the Gnocchi, I just made the sauce and serves it over polenta. It was absolutely delicious, both ways. Thank you!!

          1. 5 stars
            I made this with cheese tortellini instead of gnocchi and it was fantastic. I cooked the tortellini about half way before draining and adding to the one pot. Very good and will make this again!

  2. This dish was the bomb! So easy and delish. I did have to substitute a combo of butter and milk this time because of no heavy cream, but it’s turned out fine! Next time I will have the right ingredients!👌😊I will definitely recommend this recipe to anyone and everyone.