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Mushroom and Spinach Gnocchi

  • One Pot/Pan

This one pan dish can be on the table in less than 30 minutes.

  • Medium



This Mushroom and Spinach Gnocchi is made with fresh parmesan cheese, spinach, mushrooms, vegetable stock, sour cream and brown butter. 

Mushroom and Spinach Gnocchi

This Mushroom and Spinach Gnocchi is something extra special and may be just the ticket to getting out of doing the dishes with your spouse tonight!

Here is another popular gnocchi recipe from this blog that your also sure to enjoy! Creamy Sausage Gnocchi

Dig in!

mushroom and spinach gnocchi


In order to make it more savory vs creamy, I balance the  dish with vegetable stock and sour cream which helps to bring forth the herbs and spices that are also added during the cooking process. 

If you want to make it SIMPLY more creamy, mix some cream and the vegetable stock together. Just make sure your halving the vegetable stock so there is not to much liquid.

Or if you want it really creamy just use cream on it’s own.

I have really started to appreciate Italian cuisines more so over the past few years.

I guess with time my tastes change and I’m so grateful to be able to dabble in all the amazing flavors that the World has to offer.

Mushroom and Spinach Gnocchi

I could just eat this type of food everyday, nothing really compares to pillowy soft gnocchi. And when it is tossed in a creamy sauce it’s to die for. 

The nice thing about this recipe is that it can be whipped up in under 20 minutes. Which can make for a quick and tasty weeknight meal in no time. Go ahead indulge no guilt here!

This recipe would be perfect for a romantic dinner idea, think Valentines day or New Years. Also you can add some cooked shredded chicken to this or cooked bacon if desired.

As for me I like it just like this, I’m also a huge sun dried tomato lover SO I will add even more sun dried tomatoes to my dish. However for this recipe, I have cut them in half for my readers as I am sure most of you would prefer a balance of flavors. 

Sprinkle some fresh parmesan cheese on top before serving and you will be in Gnocchi heaven… Bone appetite!

Be sure to sauté the sun dried tomatoes for a minimum of 2 minutes in vegetable stock, this really helps to bring out the flavors. Do this before adding back in the cooked gnocchi.

Here are some other Gnocchi recipes that you will love

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

★ Did you make this recipe? Please give it a star rating below! 

Mushroom and Spinach Gnocchi

Mushroom and Spinach Gnocchi

Yield: 2


  • 2 tbsp Butter
  • 2 1/2 cups Brown Mushrooms
  • 350 grams Gnocchi
  • 1/2 cup Fresh Parmesan cheese
  • 2 cups spinach
  • 1 onion, diced
  • 2 tbsp of sour cream
  • 1/2 cup of vegetable stock
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Sage
  • 1 tbsp Fresh Thyme
  • Pinch of Salt and Pepper to taste


  1. Start by bringing a pot of salted water to a boil then add in the gnocchi and cook till it floats to the top of the pot and or according to package directions. Strain and set aside.
  2. Then wash and chop the mushrooms and kale.
  3. In a large frying pan melt 2 tbsp butter and sauté the mushrooms till soft, remove and set aside. 
  4. Next in the same frying pan melt 1 tbsp butter and sauté the chopped onion and sauteed till soft. Then add in the minced garlic and sauté another minute till fragrant.
  5. Toss in the cooked Gnocchi along with 1/2 the vegetable stock and fresh thyme. Stir to combine and simmer for 3 minutes. 
  6. Add in the sour cream and raw chopped spinach along with the remaining stock and cooked mushrooms. 
  7. Add in the fresh parmesan cheese and season with pepper and salt if needed. 
  8. Stir well so that the parmesan melts, then serve with some more fresh parmesan cheese on top and a few lemon wedges, enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 707Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 110mgSodium: 906mgCarbohydrates: 99gFiber: 13gSugar: 10gProtein: 29g

These calculations are based off Nutritionix

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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