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Creamy Mushroom & Spinach Skillet Gnocchi
A one-pan vegetarian dinner where pillowy gnocchi cooks right in a creamy garlic-Parmesan sauce with earthy mushrooms and fresh spinach. Elegant but weeknight easy.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 lb potato gnocchi (shelf-stable or fresh)
1 cup vegetable broth
1 cup heavy cream (or half-and-half)
1/2 tsp red pepper flakes
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions:
Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
Add mushrooms and cook until browned, about 5–6 minutes.
Stir in gnocchi and vegetable broth. Bring to a simmer and cook 5 minutes until gnocchi softens.
Pour in cream, season with red pepper flakes, salt, and pepper. Simmer 5–6 minutes until sauce thickens.
Stir in spinach until wilted. Remove from heat and add Parmesan, stirring until melted and creamy.
Garnish with parsley before serving hot.
Why You’ll Love It:
This skillet dinner feels restaurant-worthy but comes together in 30 minutes. The pillowy gnocchi, silky sauce, and earthy mushrooms make it rich and comforting, while spinach adds freshness and balance. Perfect for cozy evenings with minimal cleanup.
