Creamy Mushroom Gnocchi

Name: Creamy Mushroom Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tbsp olive oil; ½ medium onion, chopped; 12 oz cremini mushrooms, sliced; 2–3 cloves garlic, minced; ¼ tsp Italian seasoning; 1 heaping tsp Dijon mustard; ⅓ cup dry white wine; 1 cup heavy cream; 1 lb uncooked potato gnocchi (shelf-stable); 2 cups packed fresh baby spinach; ½ cup freshly grated Parmesan cheese; Salt & pepper, to taste; Chopped fresh parsley, for garnish (optional)

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This Creamy Mushroom Gnocchi is your answer. You get pillowy gnocchi simmered straight in a garlicky white wine Parmesan cream sauce—no need for extra pots or boiling water! Add plenty of tender cremini mushrooms and fresh spinach, and you’ll have a weeknight dinner that feels truly special (and only takes 30 minutes, start to finish).

This is a recipe you’ll come back to again and again—whether it’s for a date night, a dinner party, or just when you want comfort food in a hurry.

Why You’ll Love This Creamy Mushroom Gnocchi

One-pan magic: Gnocchi cooks right in the sauce for max flavor and no mess.
Rich, velvety cream sauce: Made extra savory with Parmesan, garlic, and a splash of white wine.
Ready in 30 minutes: Minimal prep, maximum comfort.
Meatless & satisfying: Hearty mushrooms and spinach keep this filling and balanced.
Elegant enough for company: But easy enough for any weeknight.

Ingredients

Olive oil: For sautéing.
Onion: Sweet (Vidalia) or yellow, diced.
Cremini mushrooms: Also called baby bellas; slice them thick.
Garlic: Freshly minced for best flavor.
Italian seasoning: Classic dried herb blend.
Dijon mustard: Subtle boost of savory depth (don’t skip!).
Dry white wine: Like Sauvignon Blanc or Pinot Grigio; adds brightness to the cream.
Heavy cream: For that lush, thick sauce—don’t substitute milk.
Potato gnocchi: Shelf-stable, from the pasta aisle—no pre-cooking needed.
Fresh spinach: For a pop of color and nutrition.
Parmesan cheese: Freshly grated is a must for smooth melting.
Salt & black pepper: Season to taste.
Fresh parsley: Optional, for garnish.

How to Make Creamy Mushroom Gnocchi (Step-by-Step)

Sauté the Aromatics:
In a large skillet, heat olive oil over medium-high. Add onion; cook 5 minutes, stirring occasionally.

Diced onions cooking in a pan, the aromatic foundation for a creamy mushroom gnocchi dinner. Simple and savory vegetarian meal prep.

Add Mushrooms & Garlic:
Add sliced mushrooms, garlic, and Italian seasoning. Cook another 5 minutes, stirring occasionally.

Freshly sliced mushrooms, chopped onions, and Italian seasoning sizzling in olive oil, ready to build flavor for creamy mushroom gnocchi.

Deglaze & Build Flavor:
Stir in Dijon mustard and white wine. Let bubble for 1 minute.

Sautéed mushrooms and onions in a stainless steel skillet, the savory base for creamy mushroom gnocchi. Easy vegetarian recipe starter.

Add Gnocchi & Cream:
Pour in heavy cream and add gnocchi. When sauce starts to bubble, reduce heat to medium-low, cover, and simmer 3 minutes.

Pan of fluffy gnocchi and sliced mushrooms simmering in a creamy garlic Parmesan sauce. Fast and filling comfort food for busy nights.

Add Spinach:
Stir in spinach, cover again, and cook 3 more minutes until wilted and gnocchi are soft.

Unmixed skillet of creamy gnocchi, sautéed mushrooms, and vibrant fresh spinach leaves ready to be stirred. Simple vegetarian dinner idea.

Finish with Parmesan:
Stir in Parmesan, season with salt and pepper, and top with chopped parsley if desired.

Gnocchi and mushrooms in a creamy sauce, topped with a generous pile of shredded Parmesan cheese and fresh spinach. Ideal for fall and winter dinners.

Creamy mushroom gnocchi in a skillet with sautéed mushrooms, fresh spinach, and a rich Parmesan cream sauce. Perfect for weeknight comfort food.

Recipe Tips & Variations

Gnocchi tip: Don’t use homemade gnocchi for this one-pan method—they’re too delicate. Stick to shelf-stable or refrigerated.
No wine? Substitute with low-sodium veggie or chicken broth.
Add protein: Stir in cooked chicken, sausage, or white beans for a heartier meal.
Extra veggies: Toss in peas, sun-dried tomatoes, or sautéed zucchini for variety.
No heavy cream? The sauce won’t thicken or taste as rich with milk or half-and-half.

Storage & Make-Ahead

Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently with a splash of broth or cream.
Not freezer friendly: Creamy sauces with gnocchi don’t freeze well (they can turn grainy or watery).

Serving Ideas

With bread: Garlic bread or a warm baguette is perfect for scooping up every bit of sauce.
With salad: Serve alongside a simple green salad or try an Italian dressing for balance.
As a side: Pairs beautifully with grilled chicken, steak, or fish.

Top view of a bowl filled with creamy gnocchi, mushrooms, spinach, and Parmesan cheese. Delicious Italian-inspired comfort food.

FAQ

Can I use white mushrooms instead of cremini?

Yes! White mushrooms work just as well.

What wine should I use?

Any dry white wine you enjoy drinking (avoid “cooking wine”).

Is this recipe vegetarian?

It is, as long as your Parmesan is vegetarian-friendly.

Can I make this ahead?

Best enjoyed fresh, but leftovers reheat well for lunch the next day.