Creamy Spinach and Mushroom Gnocchi is the ultimate comfort food, ready in just 20 minutes and made entirely in one pan! Store-bought gnocchi is elevated with fresh vegetables and a rich, creamy garlic sauce. Whether enjoyed as a meatless main course or a flavorful side dish, this recipe is sure to satisfy.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 20 minutes, perfect for busy weeknights.
• One-Pan Meal – Minimal cleanup for maximum convenience.
• Meatless Comfort Food – Hearty, creamy, and filling without the need for meat.
• Customizable – Easily add your favorite protein or swap in different vegetables.

What Kind of Gnocchi to Use?

For best results, use shelf-stable potato gnocchi, found in the pasta aisle of most grocery stores. Here are some alternative options:

• Refrigerated Gnocchi – Found in the chilled pasta section.
• Cauliflower Gnocchi – Trader Joe’s version works well in this dish.
• Homemade Gnocchi – Not recommended, as it may become too soft and break apart.

Do You Need to Precook Gnocchi?

No! The gnocchi cooks directly in the creamy sauce, absorbing flavor and releasing starch to naturally thicken the dish. Using heavy cream or half-and-half ensures a luscious consistency.

Ingredients

Gnocchi & Vegetables:

• 16 oz potato gnocchi (store-bought, shelf-stable)
• 5 oz fresh spinach (or thawed, drained frozen spinach)
• 8 oz mushrooms (crimini, portobello, or shiitake)

Sauce:

• 1 tbsp olive oil (for sautéing)
• ½ cup chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 4 cloves garlic, minced
• ½ tsp Italian seasoning (or Herbs de Provence)
• ½ tsp smoked paprika (adds depth and color)
• ¼ tsp salt (adjust to taste)
• Coarsely ground black pepper, to taste
• Red pepper flakes, to taste (optional, for heat)

How to Make One-Pan Gnocchi

1) Cook the Mushrooms

Heat 1 tbsp olive oil in a large, high-sided skillet over medium heat. Add sliced mushrooms, season with salt and pepper, and sauté for 1-2 minutes until lightly browned. Remove half of the cooked mushrooms and set aside.

2) Make the Creamy Sauce

To the same skillet, add uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and salt. Stir well and bring to a gentle boil over medium heat. Cover and cook for about 5 minutes, allowing the sauce to thicken.

3) Add Spinach

Add fresh spinach to the pan, stirring frequently until it wilts to your liking. If a thicker sauce is desired, cook a little longer.

4) Assemble & Serve

Season with additional salt, black pepper, red pepper flakes, and more smoked paprika if desired. Top with the reserved mushrooms. Serve warm and enjoy!

Cooking Tips

• Use Shelf-Stable Gnocchi – This holds up best in the sauce.
• Sauce Thickens as it Cools – If needed, thin it out with a splash of broth or cream before serving.
• Use a High-Quality Pan – A cast-iron or stainless steel skillet ensures even cooking and prevents sticking.
• Gluten-Free Option – Use gluten-free gnocchi, available in specialty grocery stores.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freezing: Not recommended, as creamy sauces don’t freeze well.
• Reheat on Stovetop: Warm gently over low-medium heat, adding extra cream or broth to maintain the sauce’s consistency.

What to Serve With It

This rich, creamy dish pairs beautifully with a fresh salad. Try these simple salads:

• Arugula Salad with Apples, Cranberries & Pecans
• Spinach Salad with Goat Cheese & Lemon-Honey Dressing
• Arugula Salad with Pears, Apples & Cashews

More Gnocchi Recipes to Try

• Creamy Sausage Gnocchi
• Butternut Squash Gnocchi with Sausage
• Pumpkin Gnocchi with Spinach & Sausage
• Chicken & Gnocchi in a Creamy Sauce

This Creamy Spinach and Mushroom Gnocchi is a simple, flavorful, and satisfying meal that comes together effortlessly. Give it a try for an easy weeknight dinner!