Introduction

When life gets hectic, there is nothing quite like a bowl of pillowy potato gnocchi to soothe the soul. This Creamy Spinach and Mushroom Gnocchi is the epitome of comfort food, blending the earthy, savory notes of sautéed crimini mushrooms with a luscious, garlic-infused cream sauce. As a writer for ChefManiac, I’m always on the hunt for recipes that feel like a five-star meal but require the effort of a casual weeknight dinner.

This dish is a “one-pan wonder.” Unlike traditional pasta recipes where you have to boil water, drain the noodles, and then make a sauce, everything happens right in one skillet. The gnocchi simmers directly in the cream and broth, absorbing all that aromatic garlic and Italian seasoning. The result is a velvety texture that hugs every curve of the gnocchi. If you enjoy the depth of flavor in our Classic Spaghetti Recipe with Homemade Sauce, you are going to fall in love with the richness of this mushroom cream sauce.

Why I Love This Recipe

• Effortless Cleanup: Using just one large frying pan means you spend less time at the sink and more time enjoying your meal.
• Texture Contrast: By searing the mushrooms first and then reserving half to top the dish later, you get both a deeply infused sauce and lovely, golden-brown mushroom slices for texture.
• Speed: From prep to table, you’re looking at about 20 minutes. It’s even faster than ordering takeout!
• Sophistication: This is a dish that looks impressive. It’s perfect for a date night or a cozy Sunday dinner when you want something a step above the usual.

The Ingredients

To get that perfect bistro-style finish, here is what you will need:

• Olive Oil: 1 tbsp (15 ml) for searing.
• Mushrooms: 8 oz crimini (baby bella) mushrooms, sliced.
• Potato Gnocchi: 16 oz (one standard package), shelf-stable or refrigerated.
• Chicken Broth: 1/2 cup (125 ml) to provide a savory base.
• Heavy Cream (35%): 1 cup (250 ml) for that signature silkiness.
• Garlic: 4 cloves, minced (don’t be shy with the garlic!).
• Seasonings: Italian seasoning (or Herbs de Provence), smoked paprika, salt, and coarsely ground black pepper.
• Fresh Spinach: 5 oz (about half a bag) of baby spinach.
• Garnish: Red pepper flakes for a subtle kick.

Swaps and Notes

• Vegetarian Option: Simply swap the chicken broth for vegetable broth to make this a fully vegetarian meal.
• The Greens: If you aren’t a fan of spinach, kale or Swiss chard work beautifully, though they may require an extra minute or two of simmering to soften.
• Gnocchi Types: While potato gnocchi is classic, you can use cauliflower gnocchi for a lighter twist, though the cooking time may vary slightly.
• The Cream: For the best results, use heavy cream (35%). Lower fat milks won’t thicken as effectively and may break under the heat.

Step-by-Step Instructions

1. Sauté the Mushrooms

Heat 1 tablespoon of olive oil in a large, thick-bottomed frying pan over medium-low heat. Add your sliced crimini mushrooms, seasoning them lightly with salt and pepper. Sauté for about 1 to 2 minutes until they are slightly golden and have softened. Pro Tip: Remove half of these mushrooms and set them aside on a plate. We will add these back at the end to maintain their golden texture.

2. Build the Sauce and Cook Gnocchi

In the same pan with the remaining mushrooms, add the uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, and smoked paprika. Stir well to combine. Bring the mixture to a gentle boil over medium heat.

3. Simmer to Perfection

Once boiling, cover the pan with a lid. Let the gnocchi cook for approximately 5 minutes. The gnocchi will release starches that naturally thicken the cream and broth into a luxurious sauce.

4. Wilt the Spinach

Remove the lid and add the fresh spinach. Stir frequently for about 5 minutes. The heat from the sauce will wilt the spinach perfectly. If you prefer a very thick sauce, continue to simmer uncovered for an additional 2-3 minutes.

5. Final Seasoning and Garnish

Taste your sauce. Season with more salt, black pepper, or a pinch of red pepper flakes if you like a little heat. Top the dish with the reserved golden mushrooms you set aside earlier.

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Tips for Success

• Don’t Overcook the Gnocchi: Gnocchi can go from pillowy to mushy quickly. Stick to the 5-minute simmer time under the lid.
• Use a Thick-Bottomed Pan: This ensures even heat distribution and prevents the cream sauce from scorching at the bottom.
• Fresh Garlic is Key: Since this recipe has few ingredients, the quality of the garlic matters. Avoid the jarred minced stuff if you can!

Serving Suggestions and Pairings

This gnocchi is quite rich, so I recommend pairing it with a light, crisp side. A simple arugula salad with lemon vinaigrette cuts through the cream beautifully.

For an appetizer, you can’t go wrong with This Baked Brie Appetizer, which sets a sophisticated tone for the meal. If you are hosting a dinner party, a Classic Margarita provides a refreshing, citrusy contrast to the earthy mushrooms.

Nutritional Information (Per Serving)

Serving size: 1/4 of the recipe

• Calories: 410 kcal
• Fat: 28g
• Carbohydrates: 34g
• Protein: 8g
• Sodium: 650mg

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: The sauce will thicken significantly in the fridge. When reheating on the stovetop or in the microwave, add a splash of milk or broth to loosen the sauce and restore its creamy consistency.
• Freezing: I do not recommend freezing this dish, as the cream sauce and potato gnocchi texture can become grainy upon thawing.

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More Recipes You Will Love

If you enjoyed this cozy pasta-style dish, you should definitely try these other favorites from the ChefManiac kitchen:

• This Instant Pot Lasagna – For when you want layers of cheese and pasta in half the time.
• 3-Ingredient Chocolate Chip Oatmeal Cookies – The perfect quick dessert to follow a savory meal.

Final Thoughts

This Creamy Spinach and Mushroom Gnocchi is proof that you don’t need a long list of ingredients or hours in the kitchen to create something spectacular. It’s warm, inviting, and incredibly satisfying.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy weeknight inspirations from Jason Griffith.