Creamy mushroom and spinach gnocchi
This 30-minute creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan! White wine and parmesan cheese make the sauce extra amazing.
This mushroom gnocchi recipe is meatless comfort food at its best. It’s easy and elegant with pillowy gnocchi and a garlicky white wine parmesan cream sauce. This is something I would totally serve company. It’s also quick enough to make on a weeknight and doesn’t require any fancy ingredients!
Magic happens when you add the gnocchi to the pan, and the cream sauce thickens up and turns into this velvety deliciousness. You don’t need to mess around with cooking the gnocchi in a separate pot of water. This is the one pan gnocchi recipe that started it all here at S&L.
1 tablespoon olive oil
1/2 medium onion chopped
12 ounces cremini mushrooms sliced
2-3 cloves garlic minced
1/4 teaspoon Italian seasoning
1 heaping teaspoon Dijon mustard
1/3 cup dry white wine
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
2 cups (packed) fresh baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste
Fresh parsley chopped, to taste