Creamy Mushroom Spinach Gnocchi (Print Version)

Tender mushrooms and fresh spinach blend with gnocchi in a creamy, one-pan Italian-inspired dish.

# What You Need:

→ Vegetables

01 - 2 tbsp olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 9 oz cremini or button mushrooms, sliced
05 - 4 cups fresh baby spinach

→ Gnocchi and Dairy

06 - 1 lb potato gnocchi (shelf-stable or fresh)
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 1/4 cup vegetable broth or water

→ Seasonings

10 - 1/2 tsp dried thyme
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp salt (to taste)
13 - Pinch of grated nutmeg (optional)

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté for 5 to 7 minutes, until mushrooms are browned and tender.
03 - Stir in the potato gnocchi and pour in the vegetable broth. Cook for 2 minutes, stirring gently to combine.
04 - Reduce heat to low. Add heavy cream, dried thyme, salt, black pepper, and nutmeg if using. Stir thoroughly to coat the gnocchi evenly.
05 - Add fresh baby spinach and cook, stirring occasionally, until wilted, about 2 minutes.
06 - Stir in grated Parmesan cheese until melted and the sauce becomes creamy. Adjust seasoning as needed.
07 - Serve immediately, garnished with additional Parmesan and cracked black pepper if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not stuck scrubbing multiple pots while your dinner gets cold.
  • The cream clings to every piece of gnocchi like a warm hug, and the Parmesan melts into pockets of salty richness.
  • It tastes like you spent an hour at the stove, but you'll be eating in less than thirty minutes.
  • Even people who claim they don't like spinach end up going back for seconds.
02 -
  • Don't rinse the gnocchi before adding them, any starch clinging to them helps thicken the sauce naturally.
  • If the sauce looks too thick, add a splash of broth or pasta water instead of more cream, it loosens without diluting the flavor.
  • Let the mushrooms actually brown, if you stir them constantly they'll steam and turn rubbery instead of tender and caramelized.
03 -
  • Use a wide skillet instead of a deep pot, it gives the gnocchi more surface contact and helps them get a little golden on the edges.
  • If you can find fresh gnocchi in the refrigerated section, it cooks even faster and has a slightly fluffier texture.
  • Save a little pasta water or broth in a cup before you finish the dish, it's the easiest way to adjust the sauce if it thickens too much while you're plating.
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