I love this dish because it’s fast, flavorful, and totally fuss-free. Everything cooks in one pan—no need to boil gnocchi separately—and the creamy sauce gets infused with garlic, paprika, and herbs for tons of flavor. The mushrooms bring a savory depth, while the spinach adds freshness and color. It’s a complete vegetarian meal, but it also makes a great side for chicken, steak, or fish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Mushrooms: 1 tablespoon olive oil 8 oz crimini mushrooms, sliced salt and pepper, to taste
Gnocchi and Sauce: 16 oz potato gnocchi ½ cup chicken broth 1 cup heavy cream 4 cloves garlic, minced ½ teaspoon Italian seasoning (or Herbs de Provence) ½ teaspoon smoked paprika ¼ teaspoon salt 5 oz fresh spinach coarsely ground black pepper, to taste red pepper flakes, to taste
Directions
1. Cook the Mushrooms
I heat olive oil in a large, heavy-bottomed skillet over high heat. I add the sliced mushrooms, season them with salt and pepper, and sauté for 1–2 minutes until lightly browned and softened. Then I remove half of the mushrooms from the skillet and set them aside for topping later.
2. Make the Creamy Sauce
In the same skillet with the remaining mushrooms, I add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and salt. I stir well and bring everything to a gentle boil over medium heat. Then I cover the pan with a lid and let it cook for about 5 minutes.
3. Add the Spinach
I uncover the pan and add the fresh spinach. I stir frequently and let it cook for another 5 minutes, or until the spinach is wilted and the sauce thickens to my liking. If I want the sauce a little thicker, I let it simmer uncovered for a few more minutes.
4. Finish and Serve
I season the dish with extra salt, black pepper, and a pinch of red pepper flakes for some heat. Then I top it with the remaining mushrooms and serve it hot—straight from the pan.
Servings and timing
This recipe makes 4 servings and takes just 20 minutes total: Prep time: 5 minutes Cook time: 15 minutes
Variations
Sometimes I stir in a handful of grated Parmesan cheese or a splash of white wine for extra flavor. For a dairy-free version, I use coconut cream or a plant-based alternative. If I want a heartier dish, I add cooked chicken, sausage, or white beans. Swapping in kale or arugula for spinach gives it a different twist too.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over low heat with a splash of broth or cream to loosen the sauce. It also microwaves well in short bursts, stirring between each.
FAQs
Do I need to boil the gnocchi separately?
Nope! I love that the gnocchi cooks right in the sauce—no boiling required. It absorbs the flavor while releasing starch, which helps thicken the sauce.
Can I use frozen spinach?
Yes, I thaw and drain frozen spinach before adding it. It works well, though fresh gives a lighter texture and brighter flavor.
What kind of mushrooms work best?
Crimini mushrooms are my go-to for their meaty texture, but white button, shiitake, or a wild mushroom mix would all taste great here.
Is this dish vegetarian?
It can be! Just use vegetable broth instead of chicken broth, and it’s fully vegetarian as written.
Can I make this gluten-free?
Yes, as long as I use gluten-free gnocchi and double-check my broth and seasoning blends, it works perfectly.
Conclusion
Creamy Spinach and Mushroom Gnocchi is one of those magical meals that feels gourmet but takes almost no time or cleanup. It’s rich, comforting, and packed with flavor from the garlic, herbs, and mushrooms. Whether I’m making it for a quick dinner or a cozy side dish, it always hits the spot—and it’s a one-pan wonder I know I’ll keep coming back to.
