This creamy spinach and mushroom gnocchi is a rich, comforting dish made entirely in one pan and ready in just 20 minutes. I use store-bought gnocchi and toss it with earthy mushrooms, fresh spinach, and a creamy garlic sauce for a quick, satisfying meal that feels indulgent but is simple to pull together.
Why You’ll Love This Recipe
I love this recipe for how quickly it comes together and how few dishes it creates. The creamy garlic sauce coats every bite of the soft gnocchi, while the mushrooms add a hearty umami flavor and the spinach gives it a fresh, vibrant contrast. It’s perfect for busy weeknights or when I want a cozy, meatless dinner that still feels special.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
8 oz crimini mushrooms
Salt and pepper, to taste
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
½ teaspoon Italian seasoning (or Herbs from Provence)
½ teaspoon smoked paprika (or more)
5 oz fresh spinach
¼ teaspoon salt (or to taste)
Coarsely ground black pepper, to taste
Red pepper flakes, to taste
directions
I start by heating the olive oil in a large, high-sided skillet over high heat. I slice the mushrooms and add them to the pan, seasoning with salt and pepper. I cook them for 1 to 2 minutes until they’re lightly browned and softened. Then I remove half of the mushrooms and set them aside.
In the same skillet, I add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and salt. I bring everything to a boil over medium heat, stirring well. I cover the skillet with a lid and let the gnocchi cook for about 5 minutes, allowing the sauce to boil.
Once the gnocchi is tender, I add the fresh spinach and continue to cook on medium heat, stirring frequently, for another 5 minutes until the spinach wilts. I cook it a bit longer if I want a thicker sauce.
Finally, I season the dish with more salt, coarsely ground black pepper, red pepper flakes, and a little extra smoked paprika, if I want more kick. I top it all with the reserved mushrooms before serving.
Servings and timing
This recipe serves 4 people. It takes about 5 minutes to prep and 15 minutes to cook, for a total of 20 minutes.
Variations
Sometimes I swap out the crimini mushrooms for shiitake or portobello for a deeper flavor. For a vegetarian version, I replace the chicken broth with vegetable broth. I also like stirring in a little grated Parmesan or a splash of white wine to boost the richness of the sauce. If I want a bit of crunch, I top the finished dish with toasted pine nuts.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of cream or broth to loosen the sauce. It also reheats well in the microwave.
FAQs
Can I use frozen gnocchi?
Yes, I just thaw it before using or add a couple of extra minutes to the cooking time.
Can I make this dish dairy-free?
Yes, I use coconut cream or a dairy-free alternative to heavy cream and skip any cheese.
What if I don’t have chicken broth?
I substitute with vegetable broth or even water with a pinch of bouillon.
How do I know when the gnocchi is done?
It should be soft and tender, with a slight chew. Cooking it covered in the sauce ensures it cooks evenly.
Can I add protein to this dish?
Yes, I sometimes stir in cooked chicken, sausage, or white beans for a heartier meal.
Is it okay to use dried spinach?
Fresh spinach is best, but I can use thawed frozen spinach—I just make sure to squeeze out any excess moisture first.
Can I use other seasonings?
Absolutely, I like adding thyme, rosemary, or even a pinch of nutmeg for warmth.
How can I make the sauce thicker?
I simmer it uncovered for a few extra minutes or stir in a spoonful of cream cheese.
What type of pan works best?
A high-sided, heavy-bottomed skillet works well to contain the sauce and gnocchi evenly.
Can I make this ahead of time?
Yes, but I recommend reheating it with a little added liquid to bring back the creamy texture.
Conclusion
This creamy spinach and mushroom gnocchi is my go-to when I need something quick, comforting, and delicious. I love how the one-pan method saves time and cleanup, and the flavors are always rich and satisfying. It’s a versatile, reliable recipe I return to again and again.
Print
Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes)
This cozy one-pan gnocchi dish brings together pillowy potato gnocchi, savory mushrooms, and vibrant spinach in a luxuriously creamy garlic sauce. Ready in just 20 minutes, it’s a comforting and satisfying meatless meal or perfect side dish.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
1 tbsp olive oil
8 oz crimini mushrooms, sliced
Salt and pepper, to taste
16 oz potato gnocchi
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 if desired)
5 oz fresh spinach
¼ tsp salt (or more, to taste)
Coarsely ground black pepper, to taste
Red pepper flakes, to taste
Instructions
In a large, high-sided skillet, heat olive oil over high heat. Add mushrooms, season with salt and pepper, and sauté for 1–2 minutes until browned and softened. Remove half and set aside.
To the remaining mushrooms in the skillet, add gnocchi, chicken broth, cream, garlic, seasoning, paprika, and salt. Stir well and bring to a boil over medium heat.
Cover and let the gnocchi cook in the sauce for about 5 minutes.
Add fresh spinach and stir frequently for another 5 minutes, until wilted and sauce thickens to your liking.
Season with additional salt, pepper, red pepper flakes, and more paprika if desired.
Top with the reserved mushrooms and serve hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course
