Creamy Mushroom Gnocchi
There’s something about a creamy bowl of gnocchi that just feels like fall. 🍂
This creamy mushroom gnocchi is cozy, comforting, and incredibly easy to make. Golden-browned mushrooms and garlic are combined with tender potato gnocchi, a rich cream sauce, fresh spinach, and a little chili flake for some subtle heat.
And the best part? Everything cooks in one pan.
The gnocchi goes straight into the skillet with the broth and cream, so there’s no need to boil it separately. In just a few minutes, the gnocchi becomes perfectly tender while releasing a little starch into the sauce, helping create that thick, creamy consistency.
Why You’ll Love This Recipe
One-pan meal: Less prep, fewer dishes, and everything cooks together in one skillet.
Ready in about 20 minutes: This is an easy weeknight dinner when you want something comforting without spending hours in the kitchen.
Creamy without being complicated: Heavy cream, broth, and the starch from the gnocchi create a rich sauce that coats every bite.
Perfect for fall: Earthy mushrooms, garlic, oregano, and paprika make this a seriously cozy cold-weather meal.
How To Make Creamy Mushroom Gnocchi
Start by browning your mushrooms in a combination of butter and olive oil. Don’t rush this step. Giving the mushrooms a few minutes in the pan allows them to develop some colour and a deeper, more savoury flavour.
Once they’re golden brown, add the remaining olive oil and minced garlic. Let the garlic cook for about 30 seconds, just until fragrant.
Next, add the uncooked gnocchi directly to the skillet along with the broth, heavy cream, oregano, and paprika. Give everything a good stir, cover the pan, and let it simmer over medium-low heat.
After about 3 minutes, the gnocchi should be tender and the sauce should already be starting to thicken.
Finally, stir in a big handful of fresh spinach. It only takes a minute or two for the spinach to wilt into the sauce.
Finish with a sprinkle of red chili flakes and serve immediately.
Tips For The Best Mushroom Gnocchi
Let the mushrooms brown. Avoid constantly stirring them while they’re cooking. A few minutes undisturbed helps them develop that golden-brown colour and deeper flavour.
Don’t overcook the gnocchi. It only needs a few minutes in the covered skillet. Once it’s tender, move on to the spinach.
Adjust the spice. The chili flakes add a nice little kick, but you can easily leave them out or add more depending on your preference.
Serve immediately. The cream sauce will continue to thicken as it sits, so this gnocchi is best served straight from the pan.
The Perfect Cozy Dinner
This is the kind of recipe I want on repeat once the weather starts getting colder. It’s creamy, hearty, packed with mushrooms and spinach, and requires very little effort.
Serve it on its own for an easy weeknight dinner, or pair it with some crusty bread to soak up every last bit of that creamy sauce.
Save this one for your next cozy fall night. 🍂
Creamy Mushroom Gnocchi
Ingredients
- 1/2 tbsp butter
- 1 tbsp olive oil divided
- 8 oz mushrooms sliced
- 1/2 tsp salt
- Pinch of black pepper
- 2 to 3 cloves garlic minced
- 8 oz uncooked potato gnocchi
- 1/4 cup chicken or vegetable broth
- 1/2 cup heavy whipping cream
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1 large handful fresh spinach
- 1/4 to 1/2 tsp red chili flakes
Instructions
- Brown the mushrooms: Heat the butter and 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown.
- Add the garlic: Add the remaining 1/2 tablespoon of olive oil to the pan. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the gnocchi and sauce: Add the uncooked gnocchi, broth, heavy cream, oregano, and paprika. Stir until everything is well combined.
- Cook the gnocchi: Cover the pan with a lid and reduce the heat to medium-low. Simmer for about 3 minutes, or until the gnocchi is tender.
- Add the spinach: Remove the lid and add the fresh spinach. Stir for 1 to 2 minutes, until the spinach has completely wilted and is incorporated into the creamy sauce.
- Finish and serve: Remove the pan from the heat and sprinkle with red chili flakes. Serve immediately while hot and creamy.
