Creamy Mushroom and Spinach Gnocchi – One Pan, 30-Minute Comfort Food

If you’re craving something cozy, indulgent, and effortlessly elegant, this creamy mushroom and spinach gnocchi recipe is about to become your new favorite. In just 30 minutes, you can enjoy a restaurant-worthy dish with tender gnocchi pillows bathed in a luscious garlic, white wine, and parmesan cream sauce. The best part? It all comes together in one pan, making it perfect for busy weeknights or when you want to impress without the stress.

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This vegetarian-friendly recipe is a beautiful balance of creamy, earthy, and savory flavors. Each bite melts in your mouth, combining the softness of gnocchi with the rich aroma of sautéed mushrooms and the freshness of spinach.

Why You’ll Love This Creamy Mushroom and Spinach Gnocchi

There’s something magical about this dish — simple ingredients, minimal effort, and maximum comfort. Here’s why you’ll want to make it again and again:

• One-pan wonder: No extra pots or complicated cleanup.
• Fast and easy: Ready in 30 minutes flat.
• Comforting and elegant: Creamy, flavorful, and perfect for guests.
• No boiling needed: The gnocchi cooks directly in the sauce, releasing starch that naturally thickens it into silky perfection.

Whether you’re cooking for a date night or just need a cozy dinner after work, this creamy mushroom and spinach gnocchi will always hit the spot.

Ingredients You’ll Need

You only need a handful of pantry and fridge staples to make this delicious dish:

• Olive oil – for sautéing the veggies.
• Onion and garlic – a classic aromatic duo for depth of flavor.
• Mushrooms – cremini (baby bella) mushrooms add a hearty, earthy bite.
• Italian seasoning – a blend of herbs that ties everything together.
• Dijon mustard – enhances the creaminess with a subtle tang.
• White wine – choose a dry variety like Sauvignon Blanc or Pinot Grigio.
• Heavy cream – for that luxurious, velvety texture.
• Gnocchi – shelf-stable potato gnocchi works perfectly for the one-pan method.
• Spinach – adds freshness and color.
• Parmesan cheese – freshly grated for a nutty finish.
• Salt, pepper, and parsley – to taste and garnish.

Pro Tip: Avoid using homemade gnocchi here — it’s too delicate for one-pan cooking. Store-bought versions hold up beautifully and help thicken the sauce naturally.

How to Make Creamy Mushroom and Spinach Gnocchi

Follow these simple steps for a creamy, dreamy dinner in no time:

1. Sauté the onions: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and slightly golden.
2. Cook the mushrooms: Add the sliced mushrooms, minced garlic, and Italian seasoning. Continue to cook for another 5 minutes until the mushrooms release their moisture and start to brown.
3. Deglaze with wine: Stir in the Dijon mustard and white wine, scraping up any bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
4. Add cream and gnocchi: Pour in the heavy cream and stir in the uncooked gnocchi. Once the sauce starts bubbling, lower the heat, cover, and simmer for about 3 minutes.
5. Add spinach: Stir in the spinach, cover again, and cook for another 3 minutes until wilted.
6. Finish with parmesan: Mix in the grated parmesan and season with salt and pepper. If the sauce feels too thick, add a splash of wine or cream to loosen it up.
7. Serve and enjoy: Garnish with fresh parsley and an extra sprinkle of parmesan. Serve immediately while warm and creamy.

Substitutions and Variations

• Mushrooms: Feel free to use white button mushrooms instead of cremini.
• No wine? Replace it with vegetable broth and a squeeze of lemon juice.
• Extra protein: Add cooked chicken, Italian sausage, or shrimp for a heartier version.
• Dairy-free option: Try a plant-based cream alternative and vegan parmesan, though the texture will be lighter.

What to Serve with Creamy Mushroom and Spinach Gnocchi

This dish is rich enough to stand on its own, but a few sides can make it a complete meal:

• Simple green salad with a light vinaigrette.
• Garlic bread or fresh baguette to soak up the sauce.
• Roasted vegetables for a balanced, colorful plate.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
• To reheat: Warm gently in a saucepan over low heat. Add a splash of cream or broth to refresh the sauce.
• To freeze: Not recommended — the creamy sauce may separate once thawed.

Helpful Kitchen Tools

• A large non-stick skillet with a lid.
• A Microplane for grating fresh parmesan.
• A garlic press for quick prep.
• Measuring spoons and cups for precision.

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