Easy One-Pan Gnocchi with Spinach and Mushrooms
Easy One-Pan Gnocchi with Spinach and Mushrooms is a quick and cozy dinner idea. After making this many times, I’ve discovered the trick to keeping the gnocchi from sticking. The creamy garlic sauce and earthy mushrooms make this dish irresistible. Try it with my Easy One Pot Shrimp and Sausage Jambalaya for a complete meal. If you love recipes like this, you’ll also enjoy Easy One Pot Shrimp and Sausage Jambalaya and Easy Slow Cooker Taco Casserole.
Why This Easy One-Pan Gnocchi with Spinach and Mushrooms Is Pure Comfort
- Ready in 20 minutes
- Creamy garlic sauce
- Earthy mushrooms and fresh spinach
- Better than takeout
What You'll Need for Easy One-Pan Gnocchi with Spinach and Mushrooms
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Gnocchi
- Mushrooms
- Spinach
- Garlic
- Heavy Cream
- Salt
- Pepper
- Red Pepper Flakes
- Parsley
- Optional: Parmesan Cheese
- Optional: Basil
đź“ť Ingredient Notes
- Gnocchi: Use store-bought or homemade
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect gnocchi → See on Amazon
- Microplane Zester — Grate garlic effortlessly → See on Amazon
How to Make Easy One-Pan Gnocchi with Spinach and Mushrooms
- Cook Gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
- Sauté Mushrooms: In a large pan, sauté mushrooms until browned. Remove and set aside.
- Cook Garlic: In the same pan, cook minced garlic until fragrant.
- Add Gnocchi and Cream: Add gnocchi and heavy cream to the pan. Cook until gnocchi is heated through and sauce has thickened.
- Add Spinach: Stir in spinach until wilted. Season with salt, pepper, and red pepper flakes.
- Serve: Serve hot, topped with parsley and optional toppings.
Cook's Tips for Perfect Easy One-Pan Gnocchi with Spinach and Mushrooms
- : Use a non-stick pan to prevent gnocchi from sticking.
- Common mistake and fix: If gnocchi is sticking, add a little more cream or water to the pan and scrape up the bits.
- : For a vegetarian version, omit the parmesan cheese.
- : To make it vegan, use coconut cream instead of heavy cream.
Storing & Reheating Easy One-Pan Gnocchi with Spinach and Mushrooms
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Make ahead and reheat when ready to serve.
Freezing Easy One-Pan Gnocchi with Spinach and Mushrooms
Freeze cooked gnocchi for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a fork to gently toss the gnocchi to prevent breaking.
- Best substitution: Substitute spinach with kale or Swiss chard.
- Make-ahead: Cook gnocchi and sauté mushrooms ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
Garlic Press — Makes mincing garlic a breeze → Check price on Amazon
Easy One-Pan Gnocchi with Spinach and Mushrooms
Ingredients
Main Ingredients
- Gnocchi
- Mushrooms
- Spinach
- Garlic
- Heavy Cream
Seasonings
- Salt
- Pepper
- Red Pepper Flakes
- Parsley
Optional Toppings
- Parmesan Cheese
- Basil
Instructions
- Cook Gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
- Sauté Mushrooms: In a large pan, sauté mushrooms until browned. Remove and set aside.
- Cook Garlic: In the same pan, cook minced garlic until fragrant.
- Add Gnocchi and Cream: Add gnocchi and heavy cream to the pan. Cook until gnocchi is heated through and sauce has thickened.
- Add Spinach: Stir in spinach until wilted. Season with salt, pepper, and red pepper flakes.
- Serve: Serve hot, topped with parsley and optional toppings.
Notes
- Chef tip: Use a fork to gently toss the gnocchi to prevent breaking.
- Best substitution: Substitute spinach with kale or Swiss chard.
- Make-ahead: Cook gnocchi and sauté mushrooms ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze cooked gnocchi for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Make ahead and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 20g
- Carbs: 60g
- Fiber: 5g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pan Gnocchi with Spinach and Mushrooms FAQs
Yes, cook gnocchi and sauté mushrooms ahead of time. Combine and reheat when ready to serve.
Overcooking gnocchi can make them mushy. Boil for the time specified on the package, no more.
Yes, freeze cooked gnocchi for up to 2 months. Reheat in the oven or microwave.
While you can cook gnocchi in the air fryer, the creamy sauce is best made on the stove.
Most store-bought gnocchi is gluten-free. Always check the label to be sure.
A Warm Final Note
I can’t wait for you to try Easy One-Pan Gnocchi with Spinach and Mushrooms and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
