Creamy Spinach Mushroom Gnocchi was the surprise hit at my family dinner last night. I put together this easy dish, thinking it would be just another meal. But oh, was I wrong! Everyone loved it, even my dad, who’s mostly a meat-for-dinner kind of guy, asked for seconds.
The blend of baby spinach and mushrooms in that smooth sauce was simply irresistible. And with that sprinkle of parmesan? Pure perfection. It’s not every day you find a dish that wins over the entire family, and I’m so glad I tried this out.
But first, watch this video on Creamy Spinach Mushroom Gnocchi and see how easy it is to make this dish:
INGREDIENTS
Gnocchi: You can buy them ready-made or make your own. Just remember, if you’re making them, they shouldn’t be too soft or they’ll break while cooking.
Baby Spinach: Adds color and a fresh taste. I really think you shouldn’t skip it!
Mushrooms: Either white or brown (cremini) ones will do. They give a nice, earthy flavor.
Cream: You’ll want a thick one, somewhere between 30% to 40% fat. Different places call it by different names like ‘Heavy Cream or Heavy Whipping Cream’ in the USA.
White Wine: Use dry or semi-dry. It gives a bit of a tangy kick.
Butter & Olive Oil: These start off the dish. We fry onions and garlic in them. Mixing them means you get the buttery taste but it won’t burn because of the olive oil.
Onion & Garlic: These add a sweet and rich flavor, making everything taste better.
Salt & Pepper: Just add to your liking! They make everything pop.
Dijon Mustard: It goes into the sauce and gives a bit of a zing.
With these, you’re ready to make a meal everyone will love!
Can I substitute gnocchi in this recipe?
Gnocchi is perfect for this recipe, but if you don’t have any, it’s really easy to substitute. You can replace it with tortellini with your favorite filling, pasta (especially short shapes like penne, rigatoni, ziti, fusilli), or even ravioli.
STEP – BY – STEP
STEP 1
Cook the gnocchi in salted water according to the instructions on the package. Be careful not to leave them in the water longer than the time specified on the package, so the gnocchi don’t become mushy. After removing them from the boiling water, transfer to a colander or large sieve, rinse with cold water, and set aside.
Now, finely chop the onion and finely chop the garlic cloves. Cut the mushrooms into fairly thin strips. In a frying pan, melt the butter and add a little olive oil. When the butter is melted, add the chopped onion to the pan and sauté it for about 3 minutes, stirring occasionally.
STEP 2.
Now add the sliced mushrooms to the pan, mix them well with the onion, and fry the mushrooms for about 5-7 minutes. If necessary, add more butter or olive oil. Remember to stir the mushrooms occasionally. Near the end of this time, add grated garlic to the pan and mix it with the mushrooms. Then pour in the white wine, mix with the mushrooms, and keep on the heat for about 3.4 minutes – the wine needs to evaporate for the most part. Remember to stir occasionally.
STEP 3
Then pour in the cream, add the grated Parmesan and Dijon mustard, and also season with salt and pepper. Mix well and simmer on medium to low heat for about 7-10 minutes until the sauce noticeably thickens. The longer it simmers, the thicker the sauce will become.
STEP 4.
Now add the baby spinach leaves. I added them whole, but if you want, you can chop them a bit to make them even smaller. Mix the baby spinach with the sauce and cook for about a minute or two, until the spinach leaves reduce in volume and wilt. Then add the cooked gnocchi, stir, and keep on the heat for another minute to make sure the gnocchi are warm. You can finish by sprinkling a generous amount of Parmesan on top. Enjoy! ♥
STORAGE
Refrigeration:
Transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Ensure the dish has cooled to room temperature before refrigerating.
Freezing:
While you can freeze this dish, keep in mind that the texture of the gnocchi and the creaminess of the sauce might change upon thawing. If you choose to freeze it, transfer the dish to a freezer-safe container or bag, removing as much air as possible, and store for up to 1 month.
Looking for ideas for other quick and easy dinners? Be sure to check these out:
Creamy Spinach Mushroom Gnocchi. Printable Recipe.
Creamy Spinach Mushroom Gnocchi
Ingredients
- 1 cup/250 ml cream heavy /thickened
- 1 cup / ~`100 g grated Parmesan you can replace it with Grana Padano, Pecorino Romano
- 1/2 cup / 125 ml white wine dry or semi-dry white wine
- 3.5 oz/100 g baby spinach
- 17.5 oz/500 g gnocchi one package of gnocchi.
- 1 medium onion
- 3 cloves of garlic chopped
- 1 tsp Dijon mustard
- 10.5 oz/300 g mushrooms, sliced white, cremini/swiss brown
- 2 tbsp (30 g) unsalted butter
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Cook the gnocchi in salted water according to the instructions on the package. Be careful not to leave them in the water longer than the time specified on the package, so the gnocchi don’t become mushy. After removing them from the boiling water, transfer to a colander or large sieve, rinse with cold water, and set aside.Now, finely chop the onion and finely chop the garlic cloves. Cut the mushrooms into fairly thin strips. In a frying pan, melt the butter and add a little olive oil. When the butter is melted, add the chopped onion to the pan and sauté it for about 3 minutes, stirring occasionally.
- Now add the sliced mushrooms to the pan, mix them well with the onion, and fry the mushrooms for about 5-7 minutes. If necessary, add more butter or olive oil. Remember to stir the mushrooms occasionally. Near the end of this time, add grated garlic to the pan and mix it with the mushrooms. Then pour in the white wine, mix with the mushrooms, and keep on the heat for about 3.4 minutes – the wine needs to evaporate for the most part. Remember to stir occasionally
- Then pour in the cream, add the grated Parmesan and Dijon mustard, and also season with salt and pepper. Mix well and simmer on medium to low heat for about 7-10 minutes until the sauce noticeably thickens. The longer it simmers, the thicker the sauce will become.
- Now add the baby spinach leaves. I added them whole, but if you want, you can chop them a bit to make them even smaller. Mix the baby spinach with the sauce and cook for about a minute or two, until the spinach leaves reduce in volume and wilt. Then add the cooked gnocchi, stir, and keep on the heat for another minute to make sure the gnocchi are warm. You can finish by sprinkling a generous amount of Parmesan on top. Enjoy! ♥
