Creamy Mushroom and Spinach Gnocchi Recipe

Creamy Mushroom and Spinach Gnocchi Recipe

Creamy Mushroom and Spinach Gnocchi Recipe

This thick mushroom and spinach gnocchi is a decent restaurant dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extraordinary.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Creamy Mushroom and Spinach Gnocchi Recipe


  • 12 ounces of cut portobello mushrooms
  • 1 generous little spinach
  • 1 teaspoon of Dijon mustard
  • Fresh chopped parsley, to taste
  • 1 tablespoon of olive oil
  • 1/2 chopped onion
  • 2-3 cloves of minced garlic
  • 3 lines of Italian seasoning
  • 1/3 cup dry white wine
  • 1 cup whipped / heavy cream
  • 1 pound of raw potato gnocchi
  • 1/2 cup of freshly shredded Parmesan cheese
  • Salt & pepper to taste


  1. Add olive oil to the pan over medium heat. Add onions and saute for 5 minutes, stirring occasionally. It’s fine if it becomes brownish.
  2. Add mushrooms, garlic, and Italian seasonings. Continue cooking, stirring occasionally, for another 5 minutes.
  3. Stir in Dijon mustard and white wine. Let it bubble for a minute or so.
  4. Add cream and gnocchi. Wait until it begins to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in parmesan and season with salt & pepper. Give a taste; Gnocchi must be soft. If not, continue cooking for a few minutes. Garnish with fresh parsley. Serve immediately with more grated parmesan cheese on top if desired.

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