Pin it I threw this together on a Wednesday night when the fridge was nearly empty and I was too tired to think. All I had were gnocchi, mushrooms, and some spinach that needed using. What came out of that pan surprised me—creamy, earthy, and so satisfying I made it again two nights later. Now it's my go-to when I want something warm and filling without the fuss.
The first time I served this to friends, they assumed I'd been cooking all afternoon. I didn't correct them right away. We sat around the table with second helpings, the pan scraped clean, and someone asked for the recipe. That's when I admitted I'd started it twenty minutes before they arrived.
Ingredients
- Olive oil: Use enough to coat the pan well, it helps the mushrooms brown instead of steam.
- Yellow onion: Chop it fine so it melts into the sauce and adds sweetness without chunks.
- Garlic: Fresh garlic makes all the difference, the jarred stuff just doesn't smell the same.
- Cremini or button mushrooms: Slice them evenly so they cook at the same rate and get that deep golden color.
- Baby spinach: It wilts down to almost nothing, so don't worry if the pile looks huge at first.
- Potato gnocchi: Shelf-stable works perfectly here, no need to hunt down fresh unless you want to.
- Heavy cream: This is what makes the sauce cling to every piece of gnocchi in the best way.
- Parmesan cheese: Grate it yourself if you can, the pre-grated kind doesn't melt as smoothly.
- Vegetable broth or water: Just a splash to help the gnocchi cook through without sticking.
- Dried thyme: A little goes a long way, it adds a quiet herby note that ties everything together.
- Black pepper: Crack it fresh over the top at the end for a little bite.
- Salt: Taste as you go, the Parmesan is salty so you might need less than you think.
- Nutmeg: Optional, but a tiny pinch makes the cream taste richer and more interesting.
Instructions
- Start with the onion:
- Heat the olive oil over medium heat and add the chopped onion. Let it soften for about three minutes, stirring now and then. You'll smell it turn sweet.
- Brown the mushrooms:
- Toss in the garlic and mushrooms and let them cook without stirring too much at first. They'll release water, then start to brown after five minutes or so.
- Add the gnocchi:
- Stir in the gnocchi and pour in the broth. Cook for two minutes, stirring gently so they don't stick to the bottom.
- Make it creamy:
- Turn the heat down low and add the cream, thyme, salt, pepper, and nutmeg if you're using it. Stir everything together until the gnocchi are coated.
- Wilt the spinach:
- Add the spinach and stir it in. It'll shrink fast, just keep moving it around for a couple of minutes.
- Finish with cheese:
- Stir in the Parmesan until it melts into the sauce. Taste it and add more salt or pepper if it needs it.
- Serve it hot:
- Spoon it into bowls and top with extra Parmesan and a few cracks of black pepper.
Pin it There's something about eating this straight from the pan on a cold night that makes it taste even better. No fancy plating, just forks and good company. It's become the kind of dish I make when I need comfort more than I need a recipe.
Variations and Swaps
I've added cooked chicken when I had leftovers to use up, and white beans work just as well if you want extra protein. For a lighter version, half and half still tastes creamy without feeling as heavy. Once I toasted walnuts and scattered them on top, and the crunch was exactly what it needed.
Pairing Suggestions
A cold Pinot Grigio cuts through the richness nicely, or a light Chardonnay if you prefer something with a little more body. I've also served it with just sparkling water and lemon, and it was perfect.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the gnocchi soak up the sauce as they sit. When you reheat it, add a splash of cream or broth to loosen everything back up. I usually do it in a skillet over low heat, stirring gently until it's warm.
- Store in an airtight container to keep the spinach from drying out.
- Reheat on the stove rather than the microwave for better texture.
- Don't freeze this one, the cream and gnocchi don't hold up well after thawing.
Pin it This is the kind of recipe that doesn't ask much from you but gives back more than you'd expect. Make it once and you'll understand why it's stayed in my rotation.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well and will cook quickly in the pan alongside the other ingredients.
- → What can I substitute for heavy cream?
Half-and-half or plant-based cream alternatives can be used to lighten the sauce or make it vegan-friendly.
- → How do I keep the spinach vibrant and tender?
Add spinach towards the end of cooking and stir just until wilted to preserve its color and fresh texture.
- → Can I add protein to this dish?
Cooked shredded chicken or white beans are great options to boost protein without overpowering the flavors.
- → Is there a recommended wine pairing?
A crisp Pinot Grigio or a light Chardonnay complements the creamy sauce and earthy mushrooms beautifully.