Indulge in the ultimate comfort food with this Creamy Mushroom and Spinach Gnocchi. Pillowy gnocchi is simmered in a rich, velvety sauce, enhanced by earthy mushrooms and fresh spinach.
Perfectly balanced with a splash of white wine and a touch of parmesan, this dish is a weeknight hero that’s elegant enough for guests.
Ingredients for Creamy Perfection
- Potato gnocchi (1 pound) – The star of the dish, bringing soft, chewy texture.
- Cremini mushrooms (12 ounces) – Add a hearty, earthy flavor to the creamy sauce.
- Baby spinach (2 cups, packed) – Fresh and vibrant, it perfectly complements the mushrooms.
- Heavy cream (1 cup) – Creates a luscious, velvety base.
- Parmesan cheese (1/2 cup, freshly grated) – Adds savory richness to every bite.
- Dry white wine (1/3 cup) – Brightens the flavors with a touch of acidity.
- Dijon mustard (1 heaping teaspoon) – A subtle tang that elevates the creaminess.
- Garlic (2–3 cloves, minced) – Infuses the dish with aromatic warmth.
- Olive oil (1 tablespoon) – For sautéing and bringing out the ingredients’ best flavors.
- Onion (1/2 medium, chopped) – A flavorful foundation for the sauce.
- Italian seasoning (1/4 teaspoon) – Adds a hint of herbaceous depth.
- Salt and pepper – For seasoning to perfection.
- Fresh parsley (optional) – A sprinkle of freshness for garnish.
Steps to Gnocchi Bliss
- Heat olive oil in a large skillet. Sauté onion until softened and golden.
- Add mushrooms, garlic, and Italian seasoning. Cook until mushrooms are tender and lightly browned.
- Stir in Dijon mustard and deglaze with white wine, letting it simmer briefly.
- Pour in the cream and add gnocchi. Cover and simmer until the gnocchi absorbs the creamy sauce.
- Stir in spinach until wilted, then mix in parmesan cheese. Season with salt and pepper.
- Garnish with parsley and serve hot.
Secrets to Perfect Creamy Gnocchi
For an even richer sauce, swap half of the heavy cream for mascarpone cheese. Prefer a sharper taste? Add a pinch of nutmeg or extra Dijon mustard.
If you’re looking to add protein, cooked chicken, shrimp, or crispy pancetta pair beautifully with this dish. Don’t skip the parmesan—freshly grated is a game-changer for authentic Italian-inspired flavor.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Avoid microwaving to preserve the gnocchi’s tender texture.
Enjoy this Creamy Mushroom and Spinach Gnocchi as a delightful, fuss-free way to elevate your dinner table!
Mushroom and Spinach Gnocchi Recipe
Ingredients
- 1 pound uncooked potato gnocchi
- 1/3 cup dry white wine
- 12 ounces cremini mushrooms sliced
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 cup heavy/whipping cream
- 1 heaping teaspoon Dijon mustard
- 2 cups packed fresh baby spinach
- 2 –3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sauté the chopped onion for about 5 minutes, stirring occasionally, until softened and slightly browned.
- Add the sliced mushrooms, minced garlic, and Italian seasoning to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Incorporate the Dijon mustard and pour in the white wine. Allow the mixture to simmer for about a minute, letting the wine reduce slightly.
- Pour in the cream and add the uncooked gnocchi. Bring the mixture to a gentle boil, then lower the heat to medium-low and cover the skillet. Cook for 3 minutes.
- Uncover the skillet and stir in the fresh spinach. Replace the lid and cook for another 3 minutes, until the spinach is wilted and the gnocchi are tender.
- Mix in the grated parmesan cheese and season with salt and pepper to taste. Taste the dish to ensure the gnocchi are cooked through. If needed, cook for an additional few minutes.
- Garnish with chopped fresh parsley and serve immediately. For extra indulgence, sprinkle more parmesan cheese on top before serving.
Notes
- Cremini mushrooms (often called baby bellas) or white mushrooms are equally suitable for this recipe.
- This dish yields four moderate servings. Pair with a side salad, garlic bread, or another accompaniment if serving hearty appetites.
- No need to pre-cook the gnocchi; it cooks directly in the sauce, soaking up its creamy flavor.
