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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!
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!
So glad everyone liked it, Mary! 🙂 Your changes sound really resourceful, and I love the addition of the tomatoes.
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 🙂
Awesome!! So glad you liked it. 🙂
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 🙂
I’m so happy to hear everyone liked it! Thanks for letting me know. ❤️
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
So glad you guys enjoyed it, Em! And your alterations sound delish too!
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!
That’s what I would do. 🙂 So glad you liked it!
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.
Aww I am so happy to hear that!! 🙂 So glad you enjoyed it!
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”. 🙂
So wonderful to hear, Allison!! Thanks for taking the time to let me know. 🙂
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!
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.
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!
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.
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!
So pleased you liked it!! Mmmm filet mignon! Good choice.