Creamy Spinach and Mushroom Gnocchi 

A rich, one-pan vegetarian comfort meal ready in just 20 minutes.

This Creamy Spinach and Mushroom Gnocchi is a cozy, satisfying dish that’s perfect for busy nights when you need something quick, hearty, and delicious. Made entirely in one pan and ready in just 20 minutes, it transforms store-bought gnocchi into a restaurant-worthy comfort meal packed with garlic, mushrooms, fresh spinach, and a silky cream sauce.

Whether you’re looking for a flavorful meatless dinner or an elegant side dish, this recipe hits the spot every time.

Why You’ll Love This

• Quick & Easy: Ready in 20 minutes from start to finish.
• One-Pan Convenience: Minimal cleanup required.
• Creamy Comfort: A rich, velvety garlic cream sauce coats every bite.
• Vegetarian-Friendly: No meat, just lots of veggies and flavor.
• Versatile: Great on its own or served alongside grilled chicken or fish.

Ingredients

Mushrooms

• 1 tbsp olive oil
• 8 oz crimini mushrooms, sliced
• Salt and black pepper to taste

Gnocchi & Sauce

• 16 oz potato gnocchi (uncooked)
• ½ cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• ½ tsp Italian seasoning or Herbes de Provence
• ½ tsp smoked paprika (plus more for garnish, optional)
• 5 oz fresh spinach
• ¼ tsp salt (or to taste)
• Coarse ground black pepper, to taste
• Red pepper flakes (optional)

Instructions

1. Sauté the Mushrooms

Heat olive oil in a large skillet over high heat. Add mushrooms, season with salt and pepper, and cook for 1–2 minutes until lightly browned and softened. Remove half and set aside.

2. Build the Sauce

In the same skillet with remaining mushrooms, add gnocchi, broth, cream, garlic, Italian seasoning, smoked paprika, and salt. Bring to a gentle boil, cover, and cook for 5 minutes over medium heat.

3. Add Spinach

Uncover and stir in spinach. Cook for another 5 minutes or until wilted and the sauce thickens slightly.

4. Final Touches

Season with additional salt, pepper, red pepper flakes, and more smoked paprika if desired. Top with the reserved mushrooms and serve warm.

Tips, Storage & FAQs

Tips

• For a richer flavor, add a splash of white wine with the broth.
• Use baby spinach for quicker wilting and tender leaves.
• Want it cheesy? Stir in grated Parmesan at the end.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of cream or milk.
• Not recommended for freezing due to the cream-based sauce.

FAQs

• Can I use frozen gnocchi? Yes, just add it directly to the pan without thawing.
• Can I make it vegan? Substitute plant-based cream and broth, and skip the Parmesan.
• Can I add protein? Sure! Add cooked chicken, sausage, or shrimp.

Final Thoughts

If you’re craving a fast and flavorful vegetarian dinner, this Creamy Spinach and Mushroom Gnocchi is the perfect go-to. It’s indulgent without being heavy, and it’s packed with vegetables and cozy vibes. Serve it on its own or pair it with a protein for a well-rounded meal that’s sure to please.

📖 Recipe

Print Pin

Creamy Spinach and Mushroom Gnocchi

Make this Creamy Spinach and Mushroom Gnocchi in just 20 minutes! A one-pan, vegetarian recipe packed with flavor, veggies, and a garlic cream sauce. Perfect for a cozy dinner.

Course Main Course

Cuisine American, Italian

Keyword Creamy Spinach and Mushroom Gnocchi

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 19 minutes minutes

Servings 4

Ingredients

Mushrooms

• 1 tbsp olive oil
• 8 oz crimini mushrooms sliced
• Salt and black pepper to taste

Gnocchi & Sauce

• 16 oz potato gnocchi uncooked
• ½ cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic minced
• ½ tsp Italian seasoning or Herbes de Provence
• ½ tsp smoked paprika plus more for garnish, optional
• 5 oz fresh spinach
• ¼ tsp salt or to taste
• Coarse ground black pepper to taste
• Red pepper flakes optional

Instructions

Sauté the Mushrooms

• Heat olive oil in a large skillet over high heat. Add mushrooms, season with salt and pepper, and cook for 1–2 minutes until lightly browned and softened. Remove half and set aside.

Build the Sauce

• In the same skillet with remaining mushrooms, add gnocchi, broth, cream, garlic, Italian seasoning, smoked paprika, and salt. Bring to a gentle boil, cover, and cook for 5 minutes over medium heat.

Add Spinach

• Uncover and stir in spinach. Cook for another 5 minutes or until wilted and the sauce thickens slightly.

Final Touches

• Season with additional salt, pepper, red pepper flakes, and more smoked paprika if desired. Top with the reserved mushrooms and serve warm.

Notes

For a richer flavor, add a splash of white wine with the broth.

Use baby spinach for quicker wilting and tender leaves.

Want it cheesy? Stir in grated Parmesan at the end.