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Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner created in one-pan and prepared in under half an hour! White wine and parmesan cheese create this sauce additional amazing.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine American
Servings 4


  • 12 oz portobello mushrooms chopped
  • 1 lb uncooked potato gnocchi
  • 1 heaping tsp dijon mustard
  • 1 generous handful baby spinach
  • cup dry white wine
  • 3 dashes Italian seasoning
  • ½ cup freshly grated parmesan cheese
  • ½ medium onion chopped
  • 1 cup heavy or whipping cream
  • 2-3 cloves garlic minced
  • salt and pepper to taste
  • 1 tbsp olive oil
  • fresh parsley chopped to taste


  • Add olive-oil into a skillet on medium-high-heat. Then add the onion and then saute for 5 minutes, stirring periodically. It is ok if it gets lightly browned.
  • Add the garlic, mushrooms and Italian seasoning and continue to cook, stirring occasionally, for another 5 minutes.
  • Stir in the Dijon mustard and white wine. Let it bubble for a few minutes.
  • Then Add the cream and gnocchi. Wait till it begins to bubble , then cover the pan and lower the heat and cook for 3 minutes.
  • Stir in the spinach, cover the pan again and cook for 3 minutes.
  • Stir in the parmesan and season with pepper and salt. Give it a flavor, gnocchi should to be soft. Otherwise, continue to cook for a couple of minutes.
  • Serve immediately with more parmesan cheese grated on top if desired.