Creamy Spinach and Mushroom Gnocchi (One-Pan, 20-Minute Comfort Dinner)

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There’s something about a creamy, garlicky, one-pan meal that feels like a midweek miracle, especially when dinner looks (and tastes) like it came straight from a cozy Italian trattoria. This Creamy Spinach and Mushroom Gnocchi is exactly that: soft pillows of potato gnocchi bathed in a silky garlic cream sauce, tangled with sautéed mushrooms and fresh spinach.

It’s the kind of meal you make when you’re tired, hungry, and craving comfort but don’t want to clean more than one pan. In just 20 minutes, dinner’s done, and yes, it’s meatless, but somehow still deeply satisfying.

Ingredients

For the mushrooms:

• 1 tablespoon olive oil
• 8 oz (225 g) crimini mushrooms, sliced
• Salt and black pepper, to taste

For the gnocchi and sauce:

• 16 oz (450 g) potato gnocchi (shelf-stable or refrigerated)
• ½ cup chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter texture)
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning (or Herbs de Provence)
• ½ teaspoon smoked paprika (plus more to taste)
• 5 oz (140 g) fresh spinach
• ¼ teaspoon salt (adjust to taste)
• Coarse black pepper, to taste
• Red pepper flakes (optional, for a gentle kick)

Optional toppings:

• Freshly grated Parmesan cheese
• A drizzle of extra virgin olive oil
• Chopped parsley for garnish

Instructions

1. Cook the Mushrooms

Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and sauté for 2–3 minutes until golden and slightly softened.
Remove half the mushrooms and set them aside — they’ll be used for topping later.

2. Create the Creamy Sauce

In the same skillet, add the uncooked gnocchi, broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and a pinch of salt. Stir everything well and bring to a gentle boil over medium heat.

Cover with a lid and cook for 5 minutes, stirring occasionally — the gnocchi will release starch that helps thicken the sauce.

3. Add the Spinach

Uncover, add the spinach, and stir until it wilts into the sauce (2–3 minutes). Let the sauce simmer another minute or two, until thickened to your liking. If it becomes too thick, splash in a bit more cream or broth.

4. Assemble and Serve

Taste and adjust seasoning — add black pepper, more paprika, or a pinch of salt if needed.
Top with the reserved mushrooms and, if desired, a sprinkle of Parmesan and red pepper flakes.

Serve hot, straight from the skillet.

Tips & Tricks

• No need to pre-cook the gnocchi! It cooks directly in the sauce, releasing starch that naturally thickens it.
• Use a heavy-bottomed skillet (cast iron or stainless steel) for even heat distribution.
• If the sauce thickens too much as it cools, add a splash of broth or cream while reheating.
• For a dairy-free version, swap heavy cream with coconut cream or cashew cream — both create a lush texture.
• Add protein if you like — grilled chicken, crispy bacon, or shrimp pair beautifully.

Variations & Substitutions

• Gluten-free: Use gluten-free gnocchi (available at most grocery stores).
• Vegan: Replace cream with coconut milk and omit Parmesan, or use vegan cheese.
• Leafy greens: Substitute spinach with kale, arugula, or Swiss chard.
• Mushroom mix: Blend crimini with shiitake or oyster mushrooms for depth of flavor.
• Flavor upgrade: A touch of lemon zest or white wine (added before the cream) brightens the sauce beautifully.

Frequently Asked Questions

Do I need to boil the gnocchi first?

No — this recipe is one-pan magic! The gnocchi cooks directly in the cream and broth mixture, softening perfectly while thickening the sauce.

Can I use frozen spinach?

Yes. Thaw and squeeze out excess water before adding it to prevent the sauce from getting watery.

Can I make this dairy-free?

Definitely. Use coconut milk or oat cream instead of heavy cream, and nutritional yeast in place of cheese for a savory touch.

How do I reheat leftovers?

Warm gently in a skillet over low-medium heat with a splash of cream, milk, or broth to loosen the sauce.

Nutrition Information (per serving)

• Calories: 445 kcal
• Fat: 26 g (15 g saturated)
• Cholesterol: 68 mg
• Sodium: 680 mg
• Carbs: 46 g
• Fiber: 4 g
• Protein: 9 g
• Vitamin A: 80–90% DV
• Iron: 30% DV

Nutrition values are estimates and may vary based on exact ingredients.

When life gets hectic and your dinner motivation starts to fade, this Creamy Spinach and Mushroom Gnocchi steps in like a warm hug in a skillet. It’s the kind of dish that rewards you instantly, minimal effort, maximum comfort.

Make it once, and it’ll quietly become part of your weeknight rotation. Serve it with a crisp salad and a glass of wine, or just straight from the pan, no judgment.

If you try this recipe, let me know how it turned out in the comments below, or share your version on social with #CozyGnocchiNights. Because let’s be honest, some comfort foods just deserve a little spotlight.

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