Creamy Mushroom Spinach Gnocchi (Printer-friendly)

One-pan gnocchi with mushrooms, spinach, and a creamy sauce for a quick, flavorful Italian-inspired meal.

# What You'll Need:

→ Vegetables

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

→ Gnocchi and Dairy

06 - 1 pound potato gnocchi (shelf-stable or fresh)
07 - 3/4 cup plus 2 tablespoons 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, or to taste
13 - Pinch of grated nutmeg (optional)

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add 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 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 until wilted, about 2 minutes.
06 - Stir in grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning as desired.
07 - Serve hot, garnished with additional Parmesan and cracked black pepper if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you can eat instead of washing dishes for an hour.
  • The gnocchi turns impossibly soft while the mushrooms get deep and earthy.
  • It tastes like you simmered something fancy all day, but you were really just stirring cream into carbs.
02 -
  • Don't boil the gnocchi separately, they'll overcook and fall apart when you add them to the pan.
  • Let the mushrooms brown before stirring them too much, that's where all the flavor hides.
  • Add the spinach at the very end or it'll turn gray and slimy instead of bright and tender.
03 -
  • Use a wide skillet instead of a deep pot so the gnocchi browns a little on the bottom for extra texture.
  • Grate nutmeg fresh if you have it, the pre-ground stuff loses its warmth and smells like dust.
  • Taste the sauce before adding all the salt, Parmesan is saltier than you think.
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