Creamy Mushroom Spinach Gnocchi (Print Version)

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

# What You 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, to taste
13 - Pinch of grated nutmeg (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are browned and tender, 5 to 7 minutes.
03 - Stir in the gnocchi, then pour in the vegetable broth. Cook while stirring gently for 2 minutes.
04 - Lower heat to low and add heavy cream, dried thyme, salt, pepper, and nutmeg if using. Stir thoroughly to coat the gnocchi.
05 - Incorporate fresh spinach and cook, stirring frequently, until wilted, approximately 2 minutes.
06 - Stir in grated Parmesan cheese until melted and the sauce reaches a creamy consistency. Adjust seasoning as needed.
07 - Plate immediately, garnishing with additional Parmesan and cracked black pepper if preferred.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you're eating dinner while your friends are still washing their second pot.
  • The gnocchi gets pillowy and soaks up all that cream and garlic without any boiling or draining.
  • It tastes like you spent an hour in the kitchen, but you'll actually have time to sit down and enjoy it.
02 -
  • Don't skip browning the mushrooms, if they're pale and watery, the whole dish will taste flat.
  • Add the spinach in handfuls if your pan is small, it wilts fast and makes room for the rest.
  • Taste before adding extra salt, the Parmesan is salty and you can always add more but you can't take it back.
03 -
  • Use a wide skillet instead of a deep pan, it helps the mushrooms brown instead of steam and gives you more room to toss everything together.
  • Grate your Parmesan fresh, the pre-shredded kind has anti-caking agents that make the sauce gritty instead of smooth.
  • If you want it dairy-free, swap the cream for full-fat coconut cream or cashew cream and use vegan Parmesan, it's just as rich and nobody will know the difference.
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