Soft potato gnocchi, tender mushrooms, and fresh spinach in a rich garlic cream sauce—this creamy spinach and mushroom gnocchi is a one-pan, 20-minute meal you’ll want to make again and again!
You know those nights when you’re running on fumes, and dinner feels like an impossible task? That was me last week. I had zero energy but an all-consuming craving for something creamy, garlicky, and carb-loaded.
I scavenged through the fridge—half a bag of spinach, some mushrooms that needed saving, and a lonely package of store-bought gnocchi. I figured, why not?
I threw everything into a skillet, added some heavy cream, and within 20 minutes, I had one of the most satisfying meals I’d ever made. The gnocchi soaked up all that garlicky, buttery goodness, the mushrooms added a deep, earthy flavor, and the spinach made me feel like I was at least trying to be healthy.
And just like that, this creamy spinach and mushroom gnocchi became one of my weeknight staples.
Why You’ll Love This Creamy Spinach and Mushroom Gnocchi Recipe?
- One pan, no mess. Who wants to scrub extra dishes? Not me.
- 20-minute magic. Faster than ordering takeout.
- Rich, creamy, and packed with flavor. That sauce? It’s everything.
- Great for vegetarians. Or add some grilled chicken or shrimp for extra protein.
- Perfect for busy nights. When you need something delicious fast.
Ingredient Notes:
This dish is proof that a few simple ingredients can create absolute magic.
Mushrooms
- I used crimini mushrooms for their deep, umami flavor.
- No crimini? White button mushrooms or shiitake work just fine.
Gnocchi
- Store-bought gnocchi is a lifesaver—no need to pre-boil!
- If you have homemade gnocchi, even better.
Heavy Cream & Chicken Broth
- Heavy cream makes the sauce thick and dreamy.
- Broth keeps it from being too heavy and adds depth to the sauce.
Garlic & Italian Seasoning
- Garlic = life. The more, the better.
- Italian seasoning (or Herbes de Provence) gives this dish an herby boost.
Spinach
- Adds a pop of freshness and color.
- No spinach? Try kale or arugula!
Smoked Paprika & Red Pepper Flakes
- Smoked paprika = a hint of smokiness that takes this to the next level.
- Red pepper flakes add a little heat—totally optional, but recommended.
How To Make Creamy Spinach and Mushroom Gnocchi?
Step 1: Sauté the Mushrooms
Heat olive oil in a large skillet over medium-high heat. Toss in the sliced mushrooms, season with salt and pepper, and sauté for about 1-2 minutes until golden brown. Remove half and set aside for garnish.
Step 2: Build the Sauce
To the same pan, add chicken broth, heavy cream, minced garlic, Italian seasoning, and smoked paprika. Stir and bring to a simmer. Your kitchen will start smelling amazing at this point.
Step 3: Cook the Gnocchi in the Sauce
No need to boil separately—just toss the gnocchi straight into the skillet. Cover and let it simmer for 5 minutes so the gnocchi absorbs all the flavors while cooking to soft, pillowy perfection.
Step 4: Add the Spinach
Toss in fresh spinach and cook for another 5 minutes, stirring occasionally, until wilted. The sauce will thicken and coat everything beautifully.
Want To Save This Recipe?
Step 5: Season & Serve
Taste and adjust with salt, black pepper, and red pepper flakes. Top with the reserved mushrooms, and dig in!
Storage Options:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stove over low heat with a splash of broth or cream to loosen the sauce.
- Freeze? Not really. Cream sauces don’t freeze well, but honestly, this dish never lasts long enough to need freezing!
Variations and Substitutions:
Want to switch things up? Here are some easy tweaks:
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add protein: Grilled chicken, shrimp, or crispy bacon would be incredible.
- Dairy-free option: Swap heavy cream for coconut milk (it’ll taste different but still delicious).
- Make it spicy: Add extra red pepper flakes or a pinch of cayenne.
What to Serve with Creamy Spinach and Mushroom Gnocchi?
This dish is rich and satisfying on its own, but if you’re feeling extra, here are some ideas:
- Garlic Bread. Because carbs make everything better.
- Side Salad. Something fresh and tangy to balance the richness.
- Grilled Chicken or Shrimp. A great way to add protein.
- A glass of white wine. Treat yourself!
Frequently Asked Questions:
Do I need to cook the gnocchi first?
Nope! It cooks right in the sauce, which makes it extra flavorful.
Can I use frozen gnocchi?
Yes! Just let it cook a minute or two longer.
How do I thicken the sauce?
Let it simmer uncovered for a few minutes, or stir in a little grated Parmesan.
Your New Favorite Weeknight Dinner
So, what do you think—ready to try Creamy Spinach and Mushroom Gnocchi? It’s quick, easy, and so good you might just lick the plate.
If you make it, let me know! Did you tweak it? Add anything fun? Drop a comment—I’d love to hear how it turned out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Spinach and Mushroom Gnocchi
Ingredients
Mushrooms:
- 1 tbsp olive oil
- 8 ounces crimini mushrooms sliced
- Salt and pepper to taste
Gnocchi:
- 16 ounces potato gnocchi
- 1/2 c chicken broth
- 1 c heavy cream
- 4 cloves garlic minced
- 1/2 tsp Italian seasoning or Herbs de Provence
- 1/2 tsp smoked paprika plus more if desired
- 5 ounces fresh spinach
- 1/4 tsp salt or to taste
- Coarsely ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet, over high heat. Add a pinch of salt and pepper to 8 ounces of sliced crimini mushrooms. Sauté them until they turn brown, which should take 1 to 2 minutes. Once done transfer half of the mushrooms to a plate.
- In the skillet combine 16 ounces of gnocchi, 1/2 cup of chicken broth, 1 cup of cream, 4 minced garlic cloves, 1/2 teaspoon of Italian seasoning and 1/2 teaspoon of smoked paprika. Give everything a stir.
- Bring the mixture to a boil over medium heat. Then cover it. Let it simmer for 5 minutes.
- Next, add in 5 ounces of spinach. Continue cooking for another 5 minutes. Stir occasionally until the spinach wilts and the sauce reaches your desired thickness.
- Finally season, with salt (1/4 teaspoon), black pepper and red pepper flakes according to your taste preference. Before serving the dish don't forget to top it off with the reserved sautéed mushrooms.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
