Creamy Mushroom and Spinach Gnocchi (2024)

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 saucethickens 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.

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.