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creamy spinach gnocchi pan

Creamy Spinach Gnocchi Pan

This creamy spinach gnocchi pan is a cozy one-pan dinner made with soft gnocchi, sautéed mushrooms, fresh spinach, and a smooth cream sauce. It’s simple, comforting, and perfect for busy weeknights when you want real food without the mess.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 17 oz 500 g potato gnocchi (shelf-stable or refrigerated)
  • 2 tablespoons olive oil
  • 8 oz 225 g mushrooms, sliced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • ¾ cup heavy cream or plant-based cream
  • 4 packed cups fresh baby spinach
  • ½ cup grated parmesan cheese or nutritional yeast
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional
  • Lemon zest optional

Method
 

  1. Heat olive oil in a wide pan over medium heat.
  2. Add sliced mushrooms. Cook without stirring for 3–4 minutes until browned.
  3. Stir mushrooms and cook another 2 minutes.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Add gnocchi directly to the pan.
  6. Pour in vegetable broth and scrape the bottom of the pan.
  7. Bring to a gentle simmer. Cook for 3–4 minutes until gnocchi is tender.
  8. Stir in cream and lower the heat.
  9. Add spinach and let it wilt into the sauce.
  10. Stir in parmesan, salt, and black pepper.
  11. Taste and adjust seasoning.
  12. Finish with red pepper flakes or lemon zest if using.
  13. Serve warm straight from the pan.

Notes

  • Use a wide pan so the gnocchi cooks evenly.
  • Don’t rush the mushrooms. Browning gives the dish depth.
  • If the sauce thickens too much, add a splash of broth.
  • This recipe works with gluten-free gnocchi. Just reduce liquid slightly.
  • Best eaten fresh, but leftovers reheat well with a little cream or water.