Description
This creamy mushroom and spinach gnocchi is a quick and comforting Italian-inspired dish combining tender potato gnocchi with sautéed cremini mushrooms, fresh spinach, and a rich Parmesan cream sauce. Perfect for a cozy weeknight dinner, it offers a delicate balance of earthy flavors and creamy texture in just 30 minutes.
Ingredients
Main Ingredients
- 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 and pepper, to taste
- Fresh parsley, chopped, to taste
Instructions
- Sauté onion: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally. Allow the onion to lightly brown, which adds depth to the flavor.
- Cook mushrooms and garlic: Add the sliced cremini mushrooms, minced garlic, and Italian seasoning to the skillet. Continue cooking for about 5 minutes, stirring occasionally until the mushrooms release their moisture and soften.
- Deglaze with wine and add mustard: Stir in the Dijon mustard and pour in the dry white wine. Let the mixture bubble for a minute to reduce slightly and enhance the flavors.
- Add cream and gnocchi, simmer: Pour in the heavy cream and add the uncooked potato gnocchi. Wait for the mixture to start bubbling, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes, allowing the gnocchi to cook through and the sauce to thicken.
- Incorporate spinach and continue cooking: Stir in the fresh baby spinach, cover again, and cook for another 3 minutes until the spinach wilts and blends into the creamy sauce.
- Finish with Parmesan and seasoning: Stir in the freshly grated Parmesan cheese, season with salt and pepper to taste. Check that the gnocchi are tender; if needed, cook a few more minutes. Garnish with chopped fresh parsley and serve immediately. Optionally, add more Parmesan on top when serving.
Notes
- Use dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- If fresh spinach is unavailable, baby kale or Swiss chard can be used but may require a slightly longer cooking time.
- To keep gnocchi from sticking, stir gently and use enough cream to coat them well.
- This dish should be served immediately as gnocchi and sauce are best fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
