Short Description
Creamy Spinach and Mushroom Gnocchi is a rich, velvety dish featuring pillowy gnocchi, sautéed mushrooms, and fresh spinach coated in a luscious garlic Parmesan cream sauce. This one-pan meal is quick to make and perfect for a cozy weeknight dinner.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes with simple ingredients.
- Rich & Creamy – A decadent sauce that coats every bite.
- One-Pan Meal – Minimal cleanup and maximum flavor.
- Vegetarian-Friendly – A satisfying meatless dish that doesn’t skimp on flavor.
- Customizable – Add proteins or extra veggies to suit your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potato gnocchi (store-bought or homemade)
- Olive oil
- Butter
- Garlic, minced
- Mushrooms, sliced
- Fresh spinach
- Heavy cream
- Parmesan cheese, grated
- Vegetable or chicken broth
- Salt and black pepper
- Red pepper flakes (optional, for heat)
- Fresh parsley (for garnish)
Directions
- Sauté the Mushrooms – In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until browned.
- Add Garlic & Spinach – Stir in minced garlic and fresh spinach, cooking until wilted.
- Make the Sauce – Pour in heavy cream and broth, stirring to combine.
- Add Gnocchi – Stir in gnocchi and let simmer for 3-5 minutes until tender.
- Melt the Cheese – Add grated Parmesan, salt, black pepper, and red pepper flakes. Stir until the sauce is thick and creamy.
- Serve & Garnish – Remove from heat, garnish with fresh parsley, and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Protein Boost – Add grilled chicken, shrimp, or crispy bacon.
- Extra Veggies – Toss in sun-dried tomatoes, peas, or bell peppers.
- Lighter Version – Use half-and-half instead of heavy cream.
- Spicy Kick – Increase red pepper flakes or add a pinch of cayenne.
- Cheese Swap – Substitute Parmesan with Asiago or Pecorino Romano.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to maintain creaminess.
- Freezing: Not recommended, as the sauce may separate.
FAQs
Can I use frozen gnocchi?
Yes! Cook directly in the sauce; no need to thaw.
How do I keep the sauce from becoming too thick?
Add more broth or cream while reheating to loosen the sauce.
Can I use a different type of pasta?
Yes! Short pasta like penne or rigatoni works well.
What mushrooms work best?
Cremini, button, or portobello mushrooms all taste great.
Is this dish gluten-free?
Use gluten-free gnocchi and ensure your broth is gluten-free.
Can I make this ahead of time?
Yes, but the sauce thickens as it sits. Reheat with extra liquid.
How can I make it dairy-free?
Use coconut cream and dairy-free Parmesan.
Can I bake this dish instead?
Yes! Transfer to a baking dish, top with cheese, and bake at 375°F for 10 minutes.
What pairs well with this dish?
A simple side salad and garlic bread complement it perfectly.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add a bit of cornstarch to thicken.
Conclusion
Creamy Spinach and Mushroom Gnocchi is an easy, comforting meal that’s packed with flavor. Whether you need a quick weeknight dinner or a meatless option that doesn’t compromise on taste, this dish is sure to satisfy. Try it today and enjoy every creamy, cheesy bite!
PrintCreamy Spinach and Mushroom Gnocchi
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This rich, creamy, and comforting dish features pillowy gnocchi tossed in a luscious garlic Parmesan sauce with sautéed mushrooms and spinach. It’s a quick and easy dinner that feels gourmet!
Ingredients
- 1 (16 oz) package potato gnocchi
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (cremini or white button)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (usually 2-3 minutes, until they float). Drain and set aside.
- Sauté the Mushrooms:
- In a large skillet, heat butter and olive oil over medium heat.
- Add mushrooms and cook for 5-7 minutes until golden brown.
- Stir in garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute until fragrant.
- Make the Sauce:
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and let it melt into the sauce.
- Add Spinach & Gnocchi:
- Stir in the fresh spinach and cooked gnocchi, tossing to coat everything in the creamy sauce.
- Simmer for 1-2 minutes until spinach is wilted and everything is heated through.
- Serve & Enjoy:
- Sprinkle with red pepper flakes (if using) and garnish with fresh parsley. Serve warm!
Notes
- Make it protein-packed: Add grilled chicken, shrimp, or crispy bacon.
- Lighter version: Swap heavy cream for milk + 1 teaspoon flour to thicken.
- Want extra cheesiness? Add shredded mozzarella or gouda for a gooey texture.
- Gluten-free option: Use gluten-free gnocchi.
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
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