Creamy Spinach and Mushroom Gnocchi is the ultimate one-pan comfort meal, ready in just 20 minutes! Store-bought gnocchi gets a gourmet twist with fresh veggies and a luscious garlic cream sauce. Perfect as a hearty meatless main dish or a flavorful side for your favorite protein.
One-Pan Spinach and Mushroom Gnocchi
For a quick, satisfying, and veggie-packed dinner, look no further than this creamy gnocchi recipe! Everything, including the gnocchi, cooks in one pan, making cleanup a breeze. This dish delivers restaurant-quality flavor with minimal effort, perfect for busy weeknights. While it’s a fantastic meatless option, feel free to add protein like chicken or shrimp for an even heartier meal.
What Type of Gnocchi to Use?
- Shelf-Stable Gnocchi: Ideal for this recipe, often found in the pasta aisle. I used Delallo potato gnocchi, made with 85% potatoes.
- Refrigerated Gnocchi: Found in the chilled pasta section, these work great too.
- Cauliflower Gnocchi: Trader Joe’s version pairs well with this recipe.
- Homemade Gnocchi: Best avoided here, as they can become too delicate and fall apart in the sauce.
Do You Need to Precook Gnocchi?
Nope! The gnocchi cooks directly in the sauce, absorbing all the flavors while releasing starch to help thicken the sauce. Heavy cream is the base of this dish, but half-and-half can be used as a lighter option.
Ingredients
- Gnocchi: Store-bought potato gnocchi (Delallo brand recommended).
- Spinach: Fresh spinach works best, but thawed frozen spinach or kale can be substituted.
- Mushrooms: Fresh cremini mushrooms are ideal, but portobello or shiitake are great alternatives.
- Heavy Cream: Provides creaminess; substitute with half-and-half if needed.
- Olive Oil: For sautéing mushrooms.
- Broth: Chicken broth is preferred, but vegetable or beef broth works too. In a pinch, water can be used.
- Seasonings: Italian seasoning, smoked paprika, salt, pepper, and optional red pepper flakes for a spicy kick.
- Garlic: Freshly minced for bold flavor.
How to Make One-Pan Gnocchi
- Cook Mushrooms: Sauté sliced mushrooms with salt and pepper in olive oil in a large, high-sided skillet. Set aside half for garnish.
- Cook Gnocchi in Sauce: In the same skillet, combine uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, and smoked paprika. Bring to a boil and cook for about 5 minutes.
- Add Spinach: Stir in fresh spinach and cook until wilted.
- Assemble: Season with salt, pepper, red pepper flakes, and smoked paprika. Top with reserved mushrooms. Serve and enjoy!
Cooking Tips
- Use shelf-stable gnocchi for the best texture. Refrigerated or cauliflower gnocchi are good alternatives.
- As the dish cools, the sauce will thicken. Thin it with a splash of cream, broth, or milk if needed.
- Opt for a high-sided, heavy-bottomed skillet (like cast iron or stainless steel) to ensure even cooking and prevent sticking.
- Gluten-Free Option: Use gluten-free gnocchi—read the label to confirm.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended for cream-based sauces.
- Reheating: Warm on the stovetop over low-medium heat. Add a splash of cream, broth, or milk to loosen the sauce while reheating.
This creamy spinach and mushroom gnocchi is a cozy, satisfying dish you’ll want to make again and again! 🍴
One-Pan Spinach and Mushroom Gnocchi
4
servings5
minutes15
minutes445
kcalCreamy Spinach and Mushroom Gnocchi is a one-pan wonder that’s ready in just 20 minutes! This comforting dish combines store-bought gnocchi with sautéed mushrooms, fresh spinach, and a rich garlic cream sauce. Perfect as a hearty meatless main or a flavorful side for your favorite protein.
Ingredients
Mushrooms:
1 tablespoon olive oil
8 oz crimini mushrooms, sliced
Salt and pepper, to taste
Gnocchi:
16 oz potato gnocchi
½ cup chicken broth (or vegetable broth for a vegetarian option)
1 cup heavy cream
4 cloves garlic, minced
½ teaspoon Italian seasoning (or Herbs de Provence)
½ teaspoon smoked paprika (add more for extra flavor)
5 oz fresh spinach
¼ teaspoon salt, to taste
Coarsely ground black pepper, to taste
Red pepper flakes, to taste
Directions
- Cook the Mushrooms:
- Heat olive oil in a large, high-sided skillet over medium-high heat.
- Add sliced mushrooms, season with salt and pepper, and sauté for 1–2 minutes until lightly browned and softened.
- Remove half of the mushrooms and set aside for garnish.
- Make the Creamy Sauce:
- To the skillet with the remaining mushrooms, add uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and salt.
- Stir to combine, bring to a boil over medium heat, then cover with a lid.
- Cook for 5 minutes, stirring occasionally, until the gnocchi is tender and the sauce begins to thicken.
- Add the Spinach:
- Stir in fresh spinach and cook for an additional 5 minutes, or until the spinach wilts to your liking.
- For a thicker sauce, cook a little longer uncovered, stirring frequently.
- Assemble the Dish:
- Adjust seasoning with additional salt, black pepper, red pepper flakes, and smoked paprika, if desired.
- Top with the reserved mushrooms for a beautiful presentation.
- Notes:
- For best results, use store-bought potato gnocchi. Homemade gnocchi may be too delicate for this recipe.
- Heavy cream provides the richest texture, but you can substitute with half-and-half for a lighter option.
- If the sauce thickens too much, thin it out with a splash of broth or cream before serving.
- This Creamy Spinach and Mushroom Gnocchi is a quick, flavorful, and satisfying meal that’s sure to become a favorite!