On a rainy evening in Florence, I discovered this dish in a tiny trattoria tucked away from the tourist crowds. The chef shared that his secret was using wild mushrooms foraged that morning and locally made gnocchi. While we may not have access to freshly foraged fungi, this recipe captures that same cozy comfort with readily available ingredients.

Prep Time: 15 minutes | Cook Time: 20 minutes
Serves: 4 portions
Calories: 520 per serving

Why You’ll Love This Recipe

This Creamy Spinach and Mushroom Gnocchi combines pillowy potato dumplings with earthy mushrooms and vibrant spinach in a silky garlic cream sauce. It’s a restaurant-quality vegetarian dish that comes together in just 35 minutes. Perfect for busy weeknights yet impressive enough for dinner parties.

Ingredients & Equipment

For the Sauce:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 oz mixed mushrooms, sliced
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup vegetable broth
• ½ cup Parmesan, freshly grated
• 6 oz fresh spinach
• Salt and black pepper
• Pinch of nutmeg

For the Gnocchi:

• 1 pound potato gnocchi (fresh or packaged)
• Salt for pasta water

Equipment:

• Large skillet
• Large pot
• Colander
• Box grater
• Sharp knife
• Cutting board

Step-by-Step Instructions

1. Prepare Mushrooms:

• Clean and slice mushrooms
• Heat oil and butter in skillet
• Sauté until golden brown
• Remove to plate

1. Start Sauce:

• Add garlic to same pan
• Cook 1 minute until fragrant
• Pour in cream and broth
• Simmer 5 minutes

1. Cook Gnocchi:

• Boil salted water
• Cook gnocchi until they float
• Reserve ½ cup pasta water
• Drain but don’t rinse

1. Finish Sauce:

• Add Parmesan to cream mixture
• Stir in spinach until wilted
• Season with salt, pepper, nutmeg

1. Combine:

• Add gnocchi to sauce
• Return mushrooms to pan
• Toss until well coated
• Adjust thickness with pasta water

Tips & Variations

Expert Tips:

• Pan-fry gnocchi for crispy exterior
• Use mixed mushrooms for deeper flavor
• Don’t overcook spinach

Common Substitutions:

• Heavy cream → half-and-half
• Fresh spinach → frozen (thawed and drained)
• Store-bought gnocchi → homemade
• Button mushrooms → any variety

Troubleshooting Guide:

• Sauce too thick: Add pasta water
• Sauce too thin: Simmer longer
• Gnocchi sticky: Don’t overcook
• Bland taste: Add more Parmesan, salt

Variations:

• Add protein: Italian sausage or chicken
• Extra vegetables: Peas or asparagus
• Dairy-free: Coconut cream and nutritional yeast
• Spicy: Add red pepper flakes

Storage

Store in airtight container in refrigerator up to 3 days. Reheat gently on stovetop with splash of cream or broth. Gnocchi may become slightly softer when stored. Not recommended for freezing as cream sauce can separate.

FAQs

Can I use dried mushrooms?
Yes, rehydrate in hot water first. Use soaking liquid in sauce.

Why did my sauce separate?
Usually from overheating. Reheat gently and whisk to recombine.

Can I make this vegan?
Replace cream with cashew cream and use vegan Parmesan.

Fresh or frozen spinach?
Fresh preferred but frozen works – thaw and squeeze dry first.

Why are my gnocchi mushy?
Likely overcooked. Remove as soon as they float to surface.

This Creamy Spinach and Mushroom Gnocchi recipe transforms simple ingredients into a luxurious Italian-inspired meal. Perfect for vegetarians and meat-eaters alike, it’s a satisfying dish that brings restaurant flavors home.