Spinach and Mushroom Gnocchi

recipe image of gnocchi fresh spinach mushrooms garlic butter cream parmesan cheese olive oil salt pepper thyme rosemary nutmeg heavy cream white wine onion garlic powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Spinach and Mushroom Gnocchi

A comforting and easy-to-make Spinach and Mushroom Gnocchi recipe that's perfect for busy weeknights. This dish combines the earthy flavors of mushrooms and fresh spinach with the pillowy texture of gnocchi, creating a meal that feels like a hug.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 lb Gnocchi store-bought or homemade
1 cup Mushrooms sliced
3 cups Fresh Spinach chopped
3 cloves Garlic minced
2 tbsp Butter
1 tbsp Olive Oil
1/2 cup Parmesan Cheese freshly grated
1/2 cup Heavy Cream
1 tsp Thyme fresh
1 tsp Rosemary fresh
Pinch Nutmeg
to taste Salt
to taste Pepper

Equipment

Large skillet,
Mixing bowl
tongs

Method

Heat a large skillet over medium-high heat. Add olive oil and sliced mushrooms. Cook until browned, about 5 minutes. Season with salt and pepper.
Push the mushrooms to the side of the skillet and add butter to the center. Add the gnocchi directly from the package. Sauté for 5-7 minutes, tossing occasionally, until golden and crispy.
Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Add chopped spinach in batches. Toss with the warm gnocchi and mushrooms until wilted. If the pan is dry, add a splash of white wine or vegetable broth to deglaze.
Lower the heat to medium-low. Pour in heavy cream and a generous handful of parmesan cheese. Stir gently until a light sauce forms. Grate a tiny bit of nutmeg over the top.
Taste and adjust seasoning. Serve immediately while the gnocchi is still warm and the sauce is velvety.

Notes

This Spinach and Mushroom Gnocchi is naturally vegetarian but can be easily adapted to be vegan. For a gluten-free version, use gluten-free gnocchi. Leftovers can be stored in an airtight container in the fridge for up to 3 days.