Pin It I threw this together on a rainy Tuesday when I had a package of gnocchi about to expire and a fridge drawer full of wilting spinach. The mushrooms were left over from Sunday's breakfast, and I figured why not toss it all into one pan and see what happens. Twenty minutes later, I was scraping the pan clean with a piece of bread, wondering why I'd ever bothered with complicated dinners. It's been my go-to ever since when I need something that feels indulgent but doesn't require me to wash half the kitchen.
I made this for my sister when she came over exhausted from work, swearing she'd just grab takeout on the way home. She sat at my kitchen counter, glass of wine in hand, and watched me chop onions and toss everything into the pan. By the time the spinach wilted and the Parmesan melted in, she was already texting our mom the recipe. Now she makes it every Sunday night and calls it her reset meal.
Ingredients
- Olive oil: Use a good one here, it's the base of your flavor and you'll taste it in every bite.
- Yellow onion: Dice it small so it melts into the sauce and you don't get big crunchy pieces interrupting the creaminess.
- Garlic: Fresh is non-negotiable, the jarred stuff just doesn't bloom the same way when it hits the hot oil.
- Cremini or button mushrooms: Slice them evenly so they brown at the same rate, and don't crowd the pan or they'll steam instead of caramelize.
- Baby spinach: It looks like a massive pile at first, but it shrinks down to almost nothing, so don't be shy.
- Potato gnocchi: Shelf-stable works perfectly, no need to boil them separately, they'll cook right in the sauce.
- Heavy cream: This is what makes the sauce cling and turn silky, don't try to skip it unless you're okay with a thinner result.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy.
- Vegetable broth or water: Just enough liquid to help the gnocchi soften without making the dish soupy.
- Dried thyme: It adds a quiet herby backbone that makes the whole dish feel more intentional.
- Black pepper and salt: Taste as you go, the Parmesan is salty so you might need less than you think.
- Nutmeg: A tiny pinch wakes up the cream and spinach in a way that's hard to name but impossible to miss.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it soften for about three minutes, stirring occasionally so it doesn't brown. You want it translucent and sweet, not crispy.
- Brown the mushrooms:
- Toss in the garlic and mushrooms, and let them cook without stirring too much so they get golden edges and release their earthy smell. This takes about five to seven minutes, and the pan will look dry at first, then the mushrooms will give up their liquid and it'll cook off.
- Add the gnocchi:
- Stir in the gnocchi and pour in the vegetable broth, letting everything simmer together for two minutes. The gnocchi will start to soften and soak up the flavor from the pan.
- Make it creamy:
- Lower the heat and pour in the cream, then add the thyme, salt, pepper, and nutmeg if you're using it. Stir gently so the gnocchi don't break apart, and let the sauce bubble quietly for a minute or two.
- Wilt the spinach:
- Add the spinach in handfuls, stirring as it collapses into the sauce. It only takes about two minutes for it to wilt completely and turn silky.
- Finish with Parmesan:
- Stir in the grated Parmesan and watch it melt into the cream, thickening everything into a glossy sauce. Taste it now and adjust the salt and pepper, then serve it hot with extra cheese on top.
Pin It The first time I served this to friends, I apologized for it being just a quick weeknight thing, nothing fancy. One of them looked up mid-bite and said it tasted like something she'd order at a little restaurant in Rome, and I stopped apologizing for simple food after that. Sometimes the best meals are the ones that don't try too hard.
How to Make It Even Better
I've tossed in toasted pine nuts right before serving, and the crunch against the creamy gnocchi is worth the extra two minutes it takes to brown them in a dry pan. If you want more protein, shredded rotisserie chicken stirred in at the end turns this into something even heartier, or a can of drained white beans if you want to keep it vegetarian. On nights when I'm feeling fancy, I'll add a squeeze of lemon juice at the very end, it brightens everything without making it taste citrusy.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the gnocchi soak up some of the sauce as they sit, so it won't be quite as saucy the next day. Reheat it gently in a skillet over low heat with a splash of broth or cream to loosen it back up, the microwave works in a pinch but the texture suffers a little. I've never had enough left over to freeze, but if you do, let it cool completely before transferring to an airtight container, and thaw it in the fridge overnight before reheating.
What to Serve It With
This is rich enough to stand on its own, but I like it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A hunk of crusty bread for wiping up the sauce is non-negotiable in my house, and if you're pouring wine, a crisp Pinot Grigio or a light Chardonnay works perfectly.
- Toss arugula with lemon juice, olive oil, and shaved Parmesan for a peppery contrast.
- Warm up a baguette or ciabatta and let people tear off pieces to soak up every last bit of sauce.
- If you want something green and cooked, roasted asparagus or broccolini on the side adds a nice char.
Pin It This is the kind of dinner that makes you feel like you've got your life together, even on the nights when you absolutely don't. I hope it becomes one of those recipes you make without measuring anymore, the kind you can pull off half-asleep and still be proud to eat.
Recipe FAQs
- → What type of mushrooms work best in this dish?
Cremini or button mushrooms are ideal as they provide a mild, earthy flavor and tender texture that complements the creamy sauce well.
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach is recommended for its vibrant color and texture, but well-drained frozen spinach can be a convenient substitute.
- → How do I make the sauce creamy without it curdling?
Adding the cream over low heat and stirring gently while cooking helps maintain a smooth, creamy sauce without curdling.
- → Is it necessary to use Parmesan cheese?
Parmesan adds a nutty, savory depth to the sauce, but you can opt for plant-based alternatives or omit it for a lighter flavor.
- → What are some good additions to enhance texture?
Toasted pine nuts or chopped walnuts add a pleasant crunch, while shredded chicken or white beans can boost protein content.
- → Can this dish be prepared gluten-free?
Yes, by substituting regular gnocchi with certified gluten-free gnocchi, the dish can accommodate gluten-sensitive diets.