I kept testing until I landed on a one pan creamy mushroom and spinach gnocchi finished in a white wine and parmesan garlic cream sauce that I have to share, a perfect fit for Gnocchi Recipes.

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I can’t stop thinking about that one pan gnocchi I made last night. Using store bought potato gnocchi with sliced cremini mushrooms turned out way better than I expected, the sauce clings to each pillowy bite and makes you reach in for one more.

It feels restaurant fancy but honestly it’s the kind of thing you’d find filed under Gnocchi Recipes Easy or popped up in Gnocchi Dishes roundups. I messed up measurements a couple times while testing and still it was a hit, so if you’re curious this might be the recipe that surprises you.

Ingredients

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soft potato dumplings, mostly carbs for energy, filling, not much fiber or protein
Earthy cremini add umami, low calorie, decent B vitamins, a bit of fiber
Bright baby spinach gives iron, folate, vitamin k, plus leafy texture, mild bitterness
Rich creamy base, high in fat and calories, makes the sauce silky and indulgent
Sharp, salty cheese, adds savory depth, provides protein and calcium, use freshly grated, it’s nicer
Aromatic garlic and shallot boost flavor, small antioxidants punch, not very sweet
Lemon juice brightens, cuts richness, olive oil adds fruitiness and smooth mouthfeel

Ingredient Quantities

1 lb (450 g) store bought potato gnocchi

8 oz (225 g) cremini or baby bella mushrooms, sliced

4 cups fresh baby spinach (about 5 oz / 140 g), loosely packed

1 small shallot, finely chopped (or 1/4 cup chopped onion)

3 cloves garlic, minced

2 tbsp unsalted butter

1 tbsp olive oil

1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese, plus extra for serving

1 to 2 tbsp fresh lemon juice, optional but nice for brightness

1/4 cup reserved gnocchi cooking water or pasta water, as needed

1/4 tsp crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley, for garnish (optional)

How to Make this

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1. Bring a large pot of salted water to a boil, cook 1 lb store bought gnocchi just until they float (30-60 seconds), scoop out and reserve 1/4 cup of the cooking water, then drain the rest and set gnocchi aside.

2. While the water heats, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. Dry the mushrooms first with a paper towel so they brown, then add 8 oz sliced cremini and a pinch of salt; don’t overcrowd the pan or they’ll steam, cook until nicely browned and a little crispy around the edges.

3. Push mushrooms to one side, add 1 small finely chopped shallot and 3 minced garlic cloves, cook 1 to 2 minutes until softened and fragrant; add 1/4 tsp crushed red pepper flakes now if you want heat.

4. Pour in 1/2 cup dry white wine to deglaze the pan, scrape up browned bits and simmer until the wine is reduced by about half so the alcohol cooks off.

5. Turn heat to medium, stir in 1 cup heavy cream and bring to a gentle simmer, let it thicken slightly for 2 to 3 minutes; do not let it boil hard or the cream can separate.

6. Remove from heat briefly and stir in 3/4 cup freshly grated Parmesan until smooth, then season with kosher salt and lots of black pepper; if you like brightness add 1 to 2 tbsp fresh lemon juice now.

7. Add the cooked gnocchi and 4 cups fresh baby spinach to the skillet, toss gently to coat; the spinach will wilt fast, and the gnocchi will finish cooking while soaking up the sauce.

8. If the sauce seems too thick or clings too much, loosen with the reserved 1/4 cup gnocchi cooking water a little at a time until you get a silky consistency. Taste and adjust salt, pepper, lemon or red pepper flakes.

9. Finish with 2 tbsp chopped fresh parsley, more grated Parmesan and serve immediately; pro tip: serve hot, gnocchi gets gummy if it sits too long so eat right away.

Equipment Needed

1. Large pot for boiling the gnocchi, about 6 to 8 quarts
2. Colander to drain the gnocchi
3. Slotted spoon or spider to scoop gnocchi and reserve cooking water
4. Large skillet or saute pan, 12 inch if you got one
5. Wooden spoon or silicone spatula for stirring and scraping
6. Tongs for gently tossing gnocchi and spinach
7. Chef’s knife for slicing mushrooms and chopping shallot and parsley
8. Cutting board
9. Measuring cups and spoons plus a small measuring cup for the reserved 1/4 cup cooking water
10. Box grater for fresh Parmesan

FAQ

Q: Can I use frozen or homemade gnocchi instead of store bought? A: Yes you can. Frozen gnocchi usually takes a minute or two longer, add it straight to boiling water and cook until they float. Homemade gnocchi cooks the same way but watch closely since times vary, just pull them when they rise and feel pillowy.

Q: I don't want to use white wine what can I swap it with? A: No problem, use an equal amount of low-sodium chicken or vegetable stock and add a teaspoon of white wine vinegar or lemon juice for brightness. You can also just skip it and deglaze with stock, the sauce will still be great.

Q: How do I keep the cream sauce smooth and not grainy or split? A: Don’t boil the cream, just simmer gently. Take the pan off the heat before you stir in most of the Parmesan so it melts slowly. If the sauce gets too thick add reserved gnocchi cooking water a little at a time to loosen it, that starchy water is magic.

Q: Can I make this lighter or dairy free? A: For lighter version use half and half or whole milk thickened with a teaspoon of cornstarch, and cut the butter to 1 tbsp. For dairy free try full fat coconut milk or cashew cream and a vegan Parmesan, but note the flavor and texture will be different.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream, stirring so it doesn’t stick. Microwaving works too but go in short bursts and stir. Freezing cooked gnocchi in cream is not ideal, freeze the sauce separately up to 2 months.

Q: Want more protein or different veggies can I swap things? A: Absolutely. Stir in cooked chicken, Italian sausage, or shrimp near the end. Swap mushrooms for cremini, shiitake or portobello or use kale instead of spinach. Just cook extra ingredients first so they don't water down the sauce.

Creamy Spinach Mushroom Gnocchi Recipe Substitutions and Variations

Potato gnocchi – swap for ricotta gnocchi or about 12 oz small pasta (cavatappi, penne, or orecchiette). Pasta works great if you want a sturdier bite, just cook al dente and reserve cooking water.
Cremini mushrooms – use white button mushrooms (milder), shiitake (meaty, remove tough stems), or sliced portobello for a more robust flavor. Sauté time might change a bit.
Heavy cream – use 1 cup half-and-half plus 1 tbsp cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water) to thicken, or 3/4 cup whole milk + 1/4 cup mascarpone or cream cheese. For dairy free try full-fat canned coconut milk, but it will taste different.
Parmesan cheese – substitute Pecorino Romano (sharper and saltier), Grana Padano (very similar), or finely grated Asiago. If you pick a saltier cheese, cut back on added salt.

Pro Tips

– Dry the mushrooms well and don’t overcrowd the pan. If you pile em in they’ll steam instead of browning, so cook in batches if needed. Use a little oil with the butter so it won’t burn at high heat.

– Cook gnocchi only until they float, scoop them out with a slotted spoon and toss straight into the sauce while they’re hot. Don’t rinse them, and don’t let them sit on a plate or they’ll get gummy.

– Add the Parmesan off the heat and stir it in gently so the sauce stays silky. If the sauce looks grainy or too thick, loosen it with the reserved gnocchi water a tablespoon at a time, or stir in a small knob of cold butter to bring it back together.

– Brightness matters. A squeeze of lemon and a few red pepper flakes at the end wake up the cream and mushrooms, and a quick finish with fresh parsley and extra grated Parmesan makes it feel restaurant-worthy. If you have leftovers reheat fast in a skillet with a splash of cream or water, don’t microwave cold, it gets sad and gummy.

Creamy Spinach Mushroom Gnocchi Recipe

Recipe by Francis Mead

0.0 from 0 votes

I kept testing until I landed on a one pan creamy mushroom and spinach gnocchi finished in a white wine and parmesan garlic cream sauce that I have to share, a perfect fit for Gnocchi Recipes.

Servings

servings

Calories

591

kcal

Equipment: 1. Large pot for boiling the gnocchi, about 6 to 8 quarts
2. Colander to drain the gnocchi
3. Slotted spoon or spider to scoop gnocchi and reserve cooking water
4. Large skillet or saute pan, 12 inch if you got one
5. Wooden spoon or silicone spatula for stirring and scraping
6. Tongs for gently tossing gnocchi and spinach
7. Chef’s knife for slicing mushrooms and chopping shallot and parsley
8. Cutting board
9. Measuring cups and spoons plus a small measuring cup for the reserved 1/4 cup cooking water
10. Box grater for fresh Parmesan

Ingredients

1 lb (450 g) store bought potato gnocchi
8 oz (225 g) cremini or baby bella mushrooms, sliced
4 cups fresh baby spinach (about 5 oz / 140 g), loosely packed
1 small shallot, finely chopped (or 1/4 cup chopped onion)
3 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese, plus extra for serving
1 to 2 tbsp fresh lemon juice, optional but nice for brightness
1/4 cup reserved gnocchi cooking water or pasta water, as needed
1/4 tsp crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley, for garnish (optional)

Directions

Bring a large pot of salted water to a boil, cook 1 lb store bought gnocchi just until they float (30-60 seconds), scoop out and reserve 1/4 cup of the cooking water, then drain the rest and set gnocchi aside.
While the water heats, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. Dry the mushrooms first with a paper towel so they brown, then add 8 oz sliced cremini and a pinch of salt; don’t overcrowd the pan or they'll steam, cook until nicely browned and a little crispy around the edges.
Push mushrooms to one side, add 1 small finely chopped shallot and 3 minced garlic cloves, cook 1 to 2 minutes until softened and fragrant; add 1/4 tsp crushed red pepper flakes now if you want heat.
Pour in 1/2 cup dry white wine to deglaze the pan, scrape up browned bits and simmer until the wine is reduced by about half so the alcohol cooks off.
Turn heat to medium, stir in 1 cup heavy cream and bring to a gentle simmer, let it thicken slightly for 2 to 3 minutes; do not let it boil hard or the cream can separate.
Remove from heat briefly and stir in 3/4 cup freshly grated Parmesan until smooth, then season with kosher salt and lots of black pepper; if you like brightness add 1 to 2 tbsp fresh lemon juice now.
Add the cooked gnocchi and 4 cups fresh baby spinach to the skillet, toss gently to coat; the spinach will wilt fast, and the gnocchi will finish cooking while soaking up the sauce.
If the sauce seems too thick or clings too much, loosen with the reserved 1/4 cup gnocchi cooking water a little at a time until you get a silky consistency. Taste and adjust salt, pepper, lemon or red pepper flakes.
Finish with 2 tbsp chopped fresh parsley, more grated Parmesan and serve immediately; pro tip: serve hot, gnocchi gets gummy if it sits too long so eat right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.