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–+ servings
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition 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
 

  1. 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.
  2. 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.
  3. Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Taste and adjust seasoning. Serve immediately while the gnocchi is still warm and the sauce is velvety.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25g

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.
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