Creamy Spinach and Mushroom Gnocchi—A Hug in a Bowl

Okay, so here’s the thing: when I can’t decide between pizza or pasta (and let’s be honest, that’s most Thursdays), this crazy-comforting gnocchi is my tie-breaker. The first time I made this, I massively underestimated the amount of spinach required—it wilted down to basically nothing and I stood there, dumbstruck, like, “where’d you go?” Anyway, now I toss in two big handfuls, and honestly, nobody’s complained. If a cloudy evening has you feeling blah or you just want something that tastes more complicated than it is—I’m telling you, this will do the trick. Oh, and if you hear a random cat meowing in the back, that’s just my little sous-chef reminding me I forgot to feed her (again). Right, let’s get cooking!

Why You’ll Love Making This (and Eating It…)

I make this Creamy Spinach and Mushroom Gnocchi when the fridge looks sad or I’m too tired to start a mountain of dishes. My family goes wild for it because it tastes way richer than anything a weeknight dinner “should.” (Full disclosure—sometimes I eat it straight from the pan; it’s that good.) Honestly, the only time they don’t love it is when I try to get sneaky with kale instead of spinach. My kids gave me the stink-eye for three days after that. It’s quick but feels a little bit posh, and you can dress it up or down depending on how much effort you’ve got to give. Honestly, sometimes my sauce splits; still tastes amazing though.

Everything You Need (With Some Shortcuts)

500g store-bought potato gnocchi (or homemade, if you’re feeling energetic—I’ve done both and survived)
2 tablespoons unsalted butter (or olive oil, but butter is my ride-or-die here)
1 small onion, finely chopped (when I’m lazy, I just use half a shallot instead)
3 cloves garlic, minced (the jarred stuff works in a pinch; don’t tell my mother-in-law!)
300g cremini or white mushrooms, sliced (if I see shiitake or portobello on sale, I’ll chuck them in instead)
2 big handfuls fresh spinach, roughly chopped (I’ve tried frozen—meh, but it’ll do if that’s what you’ve got)
200ml double cream (single cream when I mess up at the shop, but it’s a little runnier)
1/2 cup grated Parmesan cheese (lately, I’ve been using Grana Padano when it’s cheaper, and honestly, can’t really tell)
Salt and cracked black pepper, to taste
Pinch of nutmeg (optional, but I love the cozy vibe it gives)
Zest from half a lemon (on a whim, I’ve skipped this and it was still fab, but it’s really nice for brightness)

Here’s How You Throw It All Together

Bring a large saucepan of salted water to a boil, and cook your gnocchi until they float to the top (takes like 2 minutes—don’t let them get mushy). Scoop ‘em out with a slotted spoon. Sometimes I just drain it all but scoopers feel fancy.
Meanwhile, in a big frying pan, melt the butter over medium heat. Add your chopped onion. Let it soften—about 3-4 minutes—while you occasionally forget to stir. Add the garlic; sizzle for another 30 seconds, until it starts flirting with golden.
Toss in the mushrooms. I scatter them all haphazardly, then let them brown without poking them too much (learned the hard way—mushrooms like their personal space). Let them go for about 5-7 minutes. At this stage, it always looks like too many mushrooms—trust me, it’s not.
Once the mushrooms have shrunk and taste almost meaty, add the spinach. It’s gonna look like you overdid it—but then it vanishes. Stir until it wilts, maybe 2 minutes.
Pour in the cream and bring it to a gentle bubble. I don’t crank the heat here or the sauce gets weird. Stir in the parmesan, nutmeg, and plenty of black pepper. Taste for salt. (This is where I sneak my first taste, every time.)
Add the cooked gnocchi right into the Creamy sauce. Toss to coat—I try to use a silicone spatula but, honestly, sometimes it’s just the nearest wooden spoon. Warm through for another 2-3 minutes. Finally, grate over the lemon zest and stir one more time.
Serve hot, with extra parmesan if you want. And maybe a glass of cold white wine if it’s that kind of evening.

Notes For Real Life (Trust Me, I’ve Been There)

The first time I added salt too early, and the parmesan made it wayyy saltier than planned. Now I do a little taste-test first.
If you only have single cream, let the sauce bubble an extra minute or two so it thickens. Or don’t—it’s still cozy.
Leftover lemon zest? Sprinkle on top! Or squeeze the juice if you want more tang.

Variants I’ve Tried (Some Winners, Some…Not)

Tried adding peas once—looked pretty but honestly, the flavor was a bit muddled
Swapped in sun-dried tomatoes in place of mushrooms for something punchier (worked great!)
Added cooked bacon bits for a smoky twist (my husband cheered. My vegetarian sister, not so much…)

What You Might Want Equipment-Wise

Large saucepan (if you’re short on pans, I’ve boiled gnocchi then quickly wiped the pot for creamy sauce—worked fine)
Big frying pan or deep skillet (high sides are nice, but once I used my wok and survived)
Slotted spoon or colander
Wooden spoon—or honestly, your favorite stirring thing

How To Store (But Ours Rarely Lasts)

I tuck leftovers (when there are any) into a lidded container in the fridge—and it keeps about 2 days before the sauce thins a bit. Actually, sometimes I think it tastes richer the next day; the flavors just snuggle up together overnight.

How We Like It Served At My Place

We pile bowls high, then scatter over even more cheese. Sometimes we throw together a quick little rocket salad with lemon juice and olive oil—extra green stuff always helps me feel less guilty. If there’s fresh bread lying about, that’s coming to the table too.

Lessons Learned Along The Way

I once tried rushing the mushroom sauté—bad move, they ended up watery not golden.
Going wild with extra cream? Sauce can drown out the gnocchi. Keep it to a nice little pool.
Don’t worry if the sauce looks too runny at first; it thickens up faster than you’d think.

Some Questions I’ve Actually Gotten (Or Been Asked By Myself…)

Can I make this vegan? Sort of! Swap cream for coconut cream and cheese for nutritional yeast—tastes different but somehow still works. Just don’t expect the same “loaded with cheese” feeling.
What can I use instead of gnocchi? Honestly, cooked tortellini works. Even chunky penne. One time I used frozen mini pierogi (don’t ask), and they behaved okay.
Does this freeze well? Ehh, not really—sauce gets a bit grainy. But if you must, wrap tightly and thaw gently in a pan with a splash of extra cream.
Can I use frozen spinach? I do, in a pinch; just squeeze out excess water or you’ll end up with soup instead of sauce.
Is it okay to skip the lemon zest? Yeah, some nights I can’t be asked. But honestly, if you’re feeling fancy, the zest makes it pop.

Phew, that’s the lot! If you make this, let me know how it goes—bonus points for photos of your own kitchen shenanigans (or disastrous substitutions…I collect those!).