Creamy Mushroom and Spinach Gnocchi (Printable Version)

Tender mushrooms and fresh spinach tossed with pillowy gnocchi in a rich, creamy sauce. One-pan Italian comfort food.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons 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 + 2 tbsp heavy cream
08 - 1/2 cup grated Parmesan cheese, plus more for serving
09 - 1/4 cup vegetable broth or water

→ Seasonings

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

# How to Make It:

01 - Heat olive oil in a large skillet or sauté pan over medium heat. Add onion and cook for 3 minutes until softened.
02 - Add garlic and mushrooms. Sauté for 5–7 minutes until mushrooms are browned and tender.
03 - Stir in the gnocchi and pour in the vegetable broth. Cook for 2 minutes, stirring gently.
04 - Reduce heat to low. Add heavy cream, thyme, salt, pepper, and nutmeg (if using). Stir well to coat the gnocchi.
05 - Add spinach and cook, stirring, until wilted (about 2 minutes).
06 - Stir in Parmesan cheese until melted and the sauce is creamy. Adjust seasoning to taste.
07 - Serve hot, garnished with extra Parmesan and cracked black pepper if desired.

# Expert Advice:

01 -
  • The entire dish comes together in a single pan, which means youll spend more time savoring and less time scrubbing crusty pots afterward.
  • The sauce creates itself as the gnocchi releases starch into the cream, thickening naturally without any fussy roux or complicated techniques.
02 -
  • Dont rinse your gnocchi before adding them to the pan - that starch is essential for creating a thick, restaurant-quality sauce without adding flour or cornstarch.
  • If your sauce seems too thin, let it sit off heat for 2-3 minutes before serving - the residual heat will continue to reduce the sauce and the gnocchi will absorb some liquid.
03 -
  • For an incredible flavor boost, rehydrate a few dried porcini mushrooms, chop them finely, and add them along with a tablespoon of their soaking liquid to the sauce.
  • Save a small cup of the vegetable broth or water to loosen the sauce if needed - adding liquid gradually gives you perfect control over the final consistency.
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