Creamy Spinach and Mushroom Gnocchi

Creamy spinach and mushroom gnocchi is that dreamy, weeknight comfort meal you turn to when you want something cozy and satisfying—but without spending hours in the kitchen. It’s rich, indulgent, and full of flavor, with pillowy gnocchi coated in a velvety cream sauce, earthy mushrooms, and tender spinach. It’s the kind of dish that feels like it should have taken much longer to make than it actually does.

What makes this recipe so special is how beautifully everything comes together in just one pan. The gnocchi cooks right in the sauce, soaking up all the flavor and releasing just enough starch to help thicken things up naturally. The mushrooms add a deep, savory bite, while the spinach brings freshness and a pop of color to balance out the richness. It’s simple, but it tastes like something from your favorite little bistro.

This is one of those meals that’s perfect for slow, cozy evenings at home—maybe with a glass of wine in hand and a candle flickering nearby. But it also works just as well for last-minute guests or quick dinners when you don’t feel like fussing too much. It’s easy to dress up or down depending on what you have in your fridge.

Whether you’re a gnocchi lover or just looking for a new way to work more veggies into your dinners, this creamy spinach and mushroom version hits all the right notes. It’s comforting, flavorful, and totally satisfying—basically the kind of meal you’ll find yourself craving again before you’ve even finished your plate.

Why You’ll Love It

• Ultra Creamy and Comforting: The luscious, velvety sauce clings to every bite of gnocchi, making each spoonful rich, warm, and satisfying.
• One-Pan Wonder: Less mess, less cleanup! Everything cooks in a single pan—from sautéing the mushrooms to simmering the gnocchi in the cream sauce.
• Ready in 30 Minutes or Less: It’s the perfect quick dinner for busy weeknights that still feels indulgent and special.
• Packed with Flavor (and Veggies!): Earthy mushrooms and fresh spinach not only add depth but also a healthy dose of greens in every bite.
• Totally Versatile: You can swap in different veggies, use dairy-free alternatives, or even toss in some protein like grilled chicken or crispy bacon.

Ingredient List

For the Gnocchi and Sauce:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 oz cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup vegetable or chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 16 oz potato gnocchi (shelf-stable or fresh)
• 3 cups fresh baby spinach
• Optional: extra Parmesan and red pepper flakes for garnish

Ingredient Notes

• Gnocchi: Shelf-stable gnocchi works great and cooks quickly in the sauce. You can also use refrigerated or homemade gnocchi if you prefer.
• Mushrooms: Cremini mushrooms add more depth than white mushrooms, but use whatever you have!
• Garlic: Fresh garlic gives the best flavor—don’t substitute with powder unless you absolutely have to.
• Parmesan: I always go for freshly grated Parm; it melts better and adds that nutty richness to the sauce.
• Heavy Cream: For the creamiest results, stick with full-fat cream. Half-and-half can work in a pinch but won’t be as luscious.
• Spinach: Baby spinach wilts beautifully and blends right in. Roughly chop it if you prefer smaller bites.

Kitchen Equipment Needed

• Large Skillet or Sauté Pan: For cooking everything in one pan—my go-to is a deep nonstick skillet with a lid to trap the heat and help wilt the spinach quickly.
• Wooden Spoon or Silicone Spatula: Perfect for stirring the gnocchi gently without breaking it apart.
• Sharp Knife and Cutting Board: For slicing mushrooms and mincing garlic with ease.
• Measuring Cups and Spoons: To get the sauce ratios just right—especially helpful for the broth and cream.
• Grater (for Parmesan): Freshly grated cheese melts smoother—my favorite is a microplane for fine, fluffy shreds.

Instructions

1. Heat the Pan and Sauté the Mushrooms

• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
• Once the butter is melted and bubbling slightly, add the sliced mushrooms in a single layer.
• Let them cook undisturbed for 3–4 minutes to get some color, then stir occasionally for another 3–4 minutes until softened and golden.
• Season with a pinch of salt, black pepper, and ½ teaspoon dried thyme.

Pro Tip: Don’t overcrowd the pan—give the mushrooms space to brown rather than steam.

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2. Add Garlic and Build the Flavor Base

• Stir in the minced garlic and cook for about 30 seconds, just until fragrant (don’t let it burn!).
• Pour in ½ cup broth, scraping up any bits stuck to the bottom of the pan—this adds tons of flavor.
• Let it simmer for 1–2 minutes to reduce slightly.

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3. Stir in the Cream and Cheese

• Reduce heat to low and add 1 cup heavy cream, stirring to combine.
• Mix in ¼ cup grated Parmesan, stirring until it melts smoothly into the sauce.

Pro Tip: Whisk gently and continuously as the cheese melts to avoid clumps and ensure a silky texture.

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4. Add Gnocchi and Let It Simmer

• Stir in the 16 oz gnocchi, making sure they’re fully submerged in the sauce.
• Cover the pan with a lid and let it simmer gently over low heat for 5–7 minutes, stirring once or twice.
• The gnocchi will soften and cook through while the sauce thickens.

Pro Tip: Don’t boil the sauce—keep it at a low simmer so the gnocchi cooks without breaking apart.

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5. Fold in the Spinach and Finish

• Once the gnocchi are tender, add the baby spinach a handful at a time.
• Stir gently until wilted and fully incorporated. This should take about 1–2 minutes.
• Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.

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6. Serve and Garnish

• Spoon the gnocchi into bowls and top with extra Parmesan and a sprinkle of red pepper flakes, if you like a little heat.
• Serve immediately while hot and creamy.

Pro Tip: Want to make it extra special? Drizzle with a touch of truffle oil before serving.

Tips and Tricks for Success

• Let the mushrooms brown properly: Give them time to sit before stirring—this brings out their deep, savory flavor.
• Use fresh gnocchi for a softer bite: It cooks slightly faster and has a delicate, fluffy texture.
• Don’t rush the sauce: Simmer gently to let the cream thicken naturally without curdling.
• Stir gently once gnocchi is added: This helps keep them intact and prevents them from getting mushy.
• Adjust seasoning at the end: Once everything comes together, taste and tweak with salt, pepper, or more cheese.

Ingredient Substitutions and Variations

• Gnocchi: Swap with cauliflower gnocchi for a lighter, gluten-free option.
• Mushrooms: Use shiitake or a wild mushroom blend for extra depth.
• Heavy Cream: Try half-and-half or coconut cream for a lighter or dairy-free version.
• Spinach: Kale, arugula, or Swiss chard can be used instead—just chop them small and allow extra wilting time.
• Add-ins: Stir in cooked chicken, pancetta, or crispy bacon for extra protein and flavor.

Serving Suggestions

• With Garlic Bread: I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Topped with a Fried Egg: For a cozy brunch twist, top a warm bowl with a runny fried egg—SO good when that yolk mixes in.
• Alongside Roasted Veggies: Pair with roasted broccoli, Brussels sprouts, or asparagus for extra greens and texture.
• With a Glass of Wine: A chilled glass of Pinot Grigio or a light red like Pinot Noir complements the creamy, earthy flavors.
• As a Side Dish: Serve a small portion alongside roasted chicken or steak for a complete, comforting meal.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
• Microwave in short bursts, stirring in between to heat evenly and avoid drying out.
• Avoid freezing, as the cream sauce and gnocchi texture don’t hold up well after thawing.
• Add fresh spinach or cheese when reheating to revive the flavors if needed.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes! Just thaw and squeeze out as much moisture as possible before adding it to the sauce. This keeps it from watering down the cream.

What kind of gnocchi works best?

Shelf-stable or refrigerated gnocchi both work great here. I personally love using refrigerated for a softer, more pillowy texture.

Can I make this dairy-free?

Absolutely. Use full-fat coconut cream instead of heavy cream and a dairy-free Parmesan-style cheese or nutritional yeast for that cheesy flavor.

How do I prevent the sauce from getting too thick?

If it thickens too much while simmering or reheating, just add a splash of broth, milk, or cream and stir gently to loosen it up.

Is this dish freezer-friendly?

It’s best enjoyed fresh! Cream-based sauces and gnocchi don’t freeze well—they tend to separate and get mushy after thawing.

What protein can I add to this dish?

Grilled chicken, pan-seared shrimp, or crispy bacon all pair beautifully. Just cook them separately and stir in at the end!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag #tasiahub. I’d love to see your creations!