This creamy spinach and mushroom gnocchi is a lovely cosy dish that the whole family will love. With earthy mushrooms, fresh spinach and deliciously fluffy gnocchi in a creamy sauce, this is perfect comfort food and always goes down a treat in my house.
This spinach gnocchi is a lovely easy recipe and it's all done in one pot! Less washing up to do is always a bonus in my house!
The mushrooms are cooked until golden brown. The gnocchi is cooked in the creamy garlic sauce until perfectly tender and then the spinach is added at the end. This is so delicious, it is creamy, garlicky and cheesy goodness! I hope you enjoy it as much as we do.
🛒 What You'll Need
- Gnocchi - Store-bought gnocchi is perfect for this dish, the shelf-stable kind you can find in the pasta aisle. You can also use fresh or homemade gnocchi if you like.
- Mushrooms - I use chestnut mushrooms for this, I find they have more flavour. These are also known as brown mushrooms or cremini mushrooms. You can also use white button mushrooms if that's what you have.
- Spinach - Fresh is best here and I use baby spinach. It has a milder taste compared to regular spinach so it won't overpower that lovely mushroom sauce.
- Pesto - Store store-bought pesto is fine for this. I would, however, try and get a good-quality pesto. I use red pesto for this as it goes perfectly with the mushrooms and spinach.
- Other Ingredients needed - vegetable stock, dried oregano, garlic, onion, salt, black pepper, butter and olive oil.
- Dairy - You will also need double cream (heavy cream), and hard Italian cheese such as vegetarian Parmesan cheese. I use Grana Padano is widely available in larger supermarkets.
🔪 How To Make Mushroom and Spinach Gnocchi
Please see the recipe card below for full instructions and a full ingredient list.
1. Start by cooking the mushrooms in a large large skillet. Heat the oil and butter over medium heat in a large saute pan. Add the slices mushrooms and cook until golden brown, try not to disturb them too much as they will end up mushy. Just turn them once or twice. Set them aside until you are ready to use them.
2. Next, cook the onions. You will need to cook these for about 20 minutes to ensure that they are starting to get soft.
3. Once the onions have softened, add the oregano and garlic, cook for a minute then add the cream and stock and stir in the red pesto.
4. Now add the gnocchi. Stir the gnocchi into the sauce and simmer until the sauce reduces, this won't take long at all.
5. Once the creamy sauce has been reduced, add the spinach. The spinach will wilt as you stir it in, this should take just 2-3 minutes.
6. As soon as the spinach has wilted return the mushrooms to the pan, make sure and add any of the juices from the bowl too. Stir the mushrooms into the sauce and cook for a minute or two until the mushrooms are warmed through. Finally, take the pan off the heat and stir in the cheese. Serve immediately in big bowls!
👩🍳 Top Tips
- It's important to cook the onions for at least 20 minutes. If you don't cook them for long enough they will be too strong for the sauce. Cooking them for longer brings out the sweetness of the onions and reduces that astringent onion flavour.
- Cooking the mushrooms first will make them golden brown giving them lots of flavour. If you cook them with the onions you will end up with grey overcooked mushrooms.
- Shelf-stable packages of gnocchi will give you the best results. The timings may vary for fresh gnocchi.
- The starch in the gnocchi will help to thicken the sauce and this will start to happen as soon as the gnocchi hits the pan. So don't worry if it looks too water at first, it will end up being nice and creamy.
- Use a high-sided saute pan to cook this recipe, I use a stainless steel pan. You could also use a cast iron skillet if you like.
Yes, you can. if you do have any leftovers transfer them to an airtight container and store them in the fridge. Use them within 2 days. The sauce will thicken once cooled so you will need to add a dash of cream or milk to the cream when reheating. For best results, I recommend reheating this on the hob.
No, it will cook in the sauce.
Yes, you will need to buy gluten-free gnocchi, which you should find in your local supermarket or online.
- You can make this with other kinds of gnocchi instead of potato gnocchi, try sweet potato gnocchi, butternut squash gnocchi or spinach gnocchi.
- Try making this with a variety of mushrooms, you can go full mushroom and add wild mushrooms or oyster mushrooms instead of regular mushrooms. I would avoid shiitake mushrooms for this dish as their very earthy flavor may overpower that lovely creamy sauce.
- You could go extra cheesy and add some soft goat cheese to this to make it more luxurious.
- Swap up the seasonings. You can add more herbs to this if you like try it with Italian seasoning, or add a pinch of red pepper flakes to the finished dish for some heat.
🍽 More Tasty Mushroom Recipes
- Creamy Garlic Mushroom Pasta - This is one of my favourite plates of pasta, it's creamy garlicky and so filling. Perfect comfort food!
- Spinach and Mushroom Pasta - Ready in 30 minutes this is perfect for an easy weeknight dinner. It's creamy, indulgent and packed with mushrooms and spinach. The creamy, cheesy sauce is smooth and perfectly garlicky.
- Creamy Mushroom Orzo - Creamy and garlicky and packed with mushrooms and spinach this one-pan pasta dish always goes down a storm with the whole family.
Try These Vegetarian Recipes Next
Creamy Mushroom Gnocchi Recipe
- 1 tablespoon olive oil divided into two portions
- 1 teaspoon butter
- 250 g / ½ a lb of mushrooms sliced, I use chestnut (brown) mushrooms
- 1 medium brown onion finely diced
- 2 cloves of garlic finely minced or put through a garlic press
- 1 heaped tsp dried oregano
- 150 ml / ⅔ of a cup of double (heavy) cream
- 3 tbsps red pesto
- 800 g / 30oz gnocchi
- 130 g / 4.5oz fresh spinach
- 50 g / ½ a cup vegetarian parmesan cheese finely grated + more for serving
- 300 ml 1¼ cups of vegetable stock
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper + more for serving
- Heat the half a tablespoon of olive oil and 1 teaspoon of butter in a large saute pan over medium heatAdd the mushrooms and cook until golden brown. Try not to move the mushrooms too much as this will make them soggy. Once cooked and golden brown transfer them to a bowl along with any juices in the pan.
- Add the remaining oil to the pan then add the chopped onion along with a pinch of salt. Cook over medium heat for about 20 minutes or until the onions start to soften.Then add the garlic and a heaped teaspoon of dried oregano and cook for a minute. Next, pour in the cream and the stock then stir in 3 tablespoons of red pesto.Season with salt and freshly ground black pepper.Simmer for a couple of minutes then add the gnocchi. Stir the gnocchi once it has been added to the pan.
- The sauce will start to thicken now and the gnocchi will cook in a few minutes.Once the sauce has thickened and the gnocchi is cooked add the spinach to the pan. Stir the spinach until it has wilted.Once the spinach has wilted remove the pan from the heat then stir in the cheese.The dish is ready to serve once the cheese has melted.Serve in big bowls with extra grated cheese and a sprinkling of freshly ground black pepper.
- Onions - make sure to cook the onions for at least 20 minutes. If you don't cook them for long enough they will be too strong for the sauce.
- Mushrooms - cooking the mushrooms first will give you golden brown mushrooms with lots of flavour. If you cook them with the onions you will end up with grey overcooked mushrooms.
- Shelf-stable gnocchi - will give you the best results. The timings may vary for fresh gnocchi.
- Pan - Use a high-sided saute pan to cook this recipe, I use a stainless steel pan. You could also use a cast iron skillet if you like.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.