Dinner

Creamy Mushroom and Spinach Gnocchi Skillet Recipe

BySana Jeannette January 26, 2026January 26, 2026

Introduction

This creamy mushroom and spinach gnocchi is a comforting dish that’s quick to prepare and full of flavor. Tender gnocchi cooked in a rich, garlicky cream sauce with sautéed mushrooms and fresh spinach makes it an ideal meal for any weeknight.

A white bowl is filled with soft yellow gnocchi as the base layer, surrounded and mixed with dark brown sautéed mushroom slices that have a slightly crispy texture. Bright green spinach leaves are scattered throughout, adding fresh color and contrast to the dish. The gnocchi and vegetables are coated in a creamy light beige sauce, sprinkled generously with red chili flakes and black pepper, giving a speckled red and black look on top. The overall dish looks rich, warm, and textured with the mushrooms and spinach sitting on and around the creamy gnocchi. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
8 oz crimini mushrooms

Salt and pepper, to taste
16 oz potato gnocchi

½ cup chicken broth
1 cup heavy cream

4 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika (or more, to taste)

5 oz fresh spinach
¼ teaspoon salt (adjust to taste)
Coarsely ground black pepper, to taste

Red pepper flakes, to taste

Instructions

Step 1: Heat olive oil in a large, heavy-bottomed skillet over high heat. Add sliced mushrooms seasoned with salt and pepper. Cook for 1 to 2 minutes until mushrooms are lightly browned and softened. Remove half the mushrooms and set aside on a plate.
Step 2: To the skillet with the remaining mushrooms, add uncooked gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Stir well and bring to a boil over medium heat.

Step 3: Cover the skillet and cook for about 5 minutes on medium heat, allowing the gnocchi to cook while the sauce boils.
Step 4: Add fresh spinach and cook uncovered over medium heat, stirring frequently for 5 minutes until the spinach wilts. Continue cooking longer if you prefer a thicker sauce.
Step 5: Season with additional salt, black pepper, red pepper flakes, and smoked paprika as desired. Top the dish with the reserved cooked mushrooms before serving.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Swap crimini mushrooms for baby bella or shiitake for a different flavor.
Add grated Parmesan or Pecorino cheese on top for extra richness.

Use fresh gnocchi if available for an even softer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwave reheating to preserve the creamy texture.

How to Serve

A close-up view of a creamy dish featuring soft, pillowy gnocchi in a rich light beige sauce. Scattered thick slices of golden brown mushrooms sit on top, mixed with bright green, wilted spinach leaves. The dish is sprinkled with coarse red pepper flakes and black pepper, adding a touch of redness and texture contrast. The ingredients are nestled together in a shallow pan, with the sauce slightly bubbling around the edges. The whole image is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and drain it well before adding to prevent excess water in the sauce.

Is it possible to make this dish dairy-free?

To make it dairy-free, replace heavy cream with full-fat coconut milk or a dairy-free cream alternative, and ensure the gnocchi does not contain eggs or dairy.