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    Hungry Healthy Happy » Recipes » Italian

    Spinach and Mushroom Gnocchi

    Published: Jun 22, 2021 · Modified: Jan 12, 2023 · Written by Dannii Martin · This post may contain affiliate links · 62 Comments

    225 shares
    • 10
    Diet: Low Fat / Vegetarian
    Jump to Recipe
    Spinach and mushroom gnocchi in a round bowl with a title text overlay.

    This comforting and vegetable packed Italian dish is ready in under 10 minutes. Spinach and Mushroom Gnocchi tastes far more indulgent than it actually is. Simple comfort food at its finest, and a great way to enjoy mushrooms more.

    A bowl of cooked gnocchi next to a bowl of salad leaves and a striped towel.

    Perfectly cooked, light and pillowy gnocchi, covered in an easy homemade creamy sauce and packed with meaty mushrooms and spinach for a green boost. A quick weeknight meal that is nutrient dense and comforting too. If you are trying to eat more vegetarian meals, then this is a good one to start with.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What mushrooms to use
    • Creamy sauce
    • How to adapt it
    • What to serve it with
    • FAQs
    • Extra tips
    • More mushroom recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick and easy comfort food
    • Takes just 10 minutes
    • Easy to adapt with different vegetables
    • You could add a protein to it

    Ingredients needed

    All the ingredients needed for this recipe laid out with text overlay labels.
    • Gnocchi - We used a good quality store bought gnocchi to save some time. However if you have a little extra time, then you could make your own.
    • Mushrooms - The key to this dish being the best it can be, is to use a selection of mushrooms. They add so much amazing texture. To make this a budget friendly meal, you could just use the cheapest mushrooms you can find.
    • Shallots - These add a nice sweetness to the mushroom gnocchi. You could swap them for half a small onion if you prefer.
    • Spinach - A great way to add a green boost to this dish. You could use chopped up kale instead.
    • Creme fraiche - This is how we make a simple creamy sauce. You can use reduced fat to save some calories.
    • Parmesan - Added to the creme fraiche and it makes a deliciously cheesy sauce. Any cheese that melts well, like cheddar, will work well.
    • Mustard - This adds a nice pop of flavour to the sauce. You could use dijon instead.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Add the gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked.

    A saucepan full of gnocchi.

    Two: Heat the oil to a pan. Add the shallots, garlic and mushrooms and gently cook for 5 minutes.

    Two shot collage of mushrooms and shallots in a pan, one uncooked, one cooked.

    Three: Add the spinach and drained gnocchi and cook until the spinach has wilted.

    Two shot collage of spinach and gnocchi added to the pan, before and after being cooked.

    Four: Add the creme fraiche, parmesan and mustard. Stir so that all the gnocchi is coated and serve.

    Two shot collage of creme fraiche, parmesan and mustard added to the pan, before and after cooking.

    What mushrooms to use

    Mushrooms add lots of texture to this dish, so it's important to use a selection of different ones. You could just use one type, but a mixture of mushrooms will really take this dish to the next level. We like to use chestnut, shiitake, baby portobello and oyster. It makes the dish look more appetising too.

    A selection of different mushrooms.

    Creamy sauce

    When it comes to Italian dishes, you can't go wrong with a creamy sauce. However, creamy sauces doesn't have to be full of calories and fat. We make a lighter creamy sauce by using reduced fat creme fraiche with a little cheese melted in and some wholegrain mustard. It takes seconds to put together, but it is full of flavour.

    We used reduced parmesan, but you can swap it it for mozzarella or reduced fat cheddar, or any cheese that melts well. You could add some cream cheese too.

    How to adapt it

    This is an easy dish to adapt, and you could swap in any vegetables that you have on hand. We used spinach because it cooks quickly, however you could sauté kale and use that instead. 

    Try to only use quick cooking veg, rather than root vegetables that would take longer. Bell peppers and courgettes work well in this, or you could fry some broccoli for an extra green boost. Artichokes go really well in it too.

    To make this a really quick and easy meal, we used store bought gnocchi in a packet. However, you could make your own gnocchi which is far easier to make than you might think. We will have a recipe for that soon.

    If you don't want a creamy sauce, then you could swap the creme fraiche, mustard and parmesan for our Easy Tomato Pasta Sauce instead. You can also just stir some pesto in.

    Cooked gnocchi mixed with mushrooms and spinach in a creamy sauce.

    What to serve it with

    Garlic bread of course! Gnocchi and garlic bread are such a delicious match. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes.

    We like to serve this with a big green salad too. Because, you can never have too many greens in your life, right?

    A bowl of mushroom gnocchi in front of a bowl of salad.

    FAQs

    How to store mushroom gnocchi

    This dish is so quick and easy to make, that you can just make it from fresh. However, if you end up making too much then it does reheat well. Just add it to a hot pan and then cook until warmed through.
    You could always chop up all the vegetables in advance and then keep them in the fridge until you are ready to cook it.

    Do I have to boil the gnocchi first?

    No, you can actually skip this step and save yourself some time. You can sauté the the gnocchi in the pan with the mushrooms and it makes then nice and crispy.

    Can I make this mushroom gnocchi gluten free?

    Yes, you can easily make this gluten free. Just make sure to use gluten free gnocchi and make sure all the other ingredients that you are using are gluten free too.

    Can I make this with homemade gnocchi?

    We used store bought gnocchi to make this a super quick and easy meal, however you could use your favourite homemade gnocchi recipe for this too. Have you tried our Leftover Mashed Potato Gnocchi?

    heart icon

    Extra tips

    • If you wanted to add meat to this, then leftover shredded chicken or some chopped cooked bacon would work.
    • If adding other vegetables, make sure they are quick cooking softer vegetables.
    • You can use any cheese that melts well in this recipe.
    • Swap the wholegrain mustard for dijon mustard if you prefer.
    • Top it with some fresh herbs, extra cheese and a sprinkling of pine nuts.
    • A little bit of the starch water from the pan added to the sauce makes it lovely and silky, so don't drain all the water.
    • If you don't have gnocchi, you could make this recipe with any pasta sauce instead - it's a great pasta sauce. It's also a good sauce to pour over chicken or salmon too.

    More mushroom recipes

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      Mushroom Sandwich
    • A plate of air fryer mushrooms.
      Air Fryer Mushrooms
    • Mushroom Carbonara topped with chopped herbs and Parmesan shavings.
      Mushroom Carbonara
    • Easy Mushroom Curry with rice.
      Easy Mushroom Curry

    If you’ve tried this mushroom gnocchi recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Spinach and mushroom gnocchi in a round bowl.

    Spinach and Mushroom Gnocchi

    By: Dannii Martin
    This comforting and vegetable packed Italian dish is ready in under 10 minutes and will quickly become a firm family favourite.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 33 votes
    Pin Print Save recipe Recipe saved!
    Course: Lunch
    Cuisine: Italian
    Prep: 5 minutes mins
    Cook: 10 minutes mins
    Total: 15 minutes mins
    Servings: 4 people
    Calories: 268kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of two ears of wheat.
    Gluten
    An illustration of a mustard bottle.
    Mustard
    Prevent your screen from going dark

    Ingredients

    • 500 g (17.5 oz) Gnocchi
    • 1 teaspoon Olive oil
    • 250 g (9 oz) Mixed mushrooms - sliced
    • 2 Shallots - diced
    • 2 Garlic clove - crushed
    • 80 g (2.5 cups) Spinach
    • 4 tablespoon 0% creme fraiche
    • 1 teaspoon Wholegrain mustard
    • 50 g (0.5 cups) Parmesan - grated

    Instructions

    • Add 500 g Gnocchi to a pan of boiling water and simmer for 2-3 minutes. Drain once cooked.
    • Heat 1 teaspoon Olive oil in a pan. Add 2 Shallots, 2 Garlic clove and 250 g Mixed mushrooms and gently cook for 5 minutes.
    • Add 80 g Spinach and drained gnocchi and cook until the spinach has wilted.
    • Add 4 tablespoon 0% creme fraiche, 50 g Parmesan and 1 teaspoon Wholegrain mustard. Stir so that all the gnocchi is coated and then serve.

    Recipe tips

    • If you wanted to add meat to this, then leftover shredded chicken or some chopped cooked bacon would work.
    • If adding other vegetables, make sure they are quick cooking softer vegetables.
    • You can use any cheese that melts well in this recipe.
    • Swap the wholegrain mustard for dijon mustard if you prefer.
    • Top it with some fresh herbs, extra cheese and a sprinkling of pine nuts.
    • A little bit of the starch water from the pan added to the sauce makes it lovely and silky, so don't drain all the water.
    • If you don't have gnocchi, you could make this recipe with any pasta sauce instead - it's a great pasta sauce. It's also a good sauce to pour over chicken or salmon too.

    Nutritional Information

    Serving: 1portion | Calories: 268kcal | Carbohydrates: 47g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 661mg | Potassium: 355mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1973IU | Vitamin C: 7mg | Calcium: 200mg | Iron: 6mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Alisha Rodrigues

      June 23, 2021 at 2:22 pm

      5 stars
      Spinach and mushroom is a match made in heaven and this looks absolutely delicious. Gnocchi with parmesan is my favorite

      Reply
    2. Bintu | Recipes From A Pantry

      June 23, 2021 at 1:57 pm

      5 stars
      Gnocchi is one of my favourite meals - there is something so fulfilling and comforting about it! I love spinach and mushroom so this dish sounds right up my street - delicious!

      Reply
    3. Jeannette

      June 23, 2021 at 11:22 am

      5 stars
      This is such classic comfort food! Love using mushroom and spinach for anything. A little bit of greens and a lot of yum!

      Reply
    4. Tanya Brannan

      October 01, 2016 at 4:24 pm

      What a fabulous looking meal. I love the various colours in it and it looks really appetising. I will be trying this out very soon especially as I have never had gnocchi before as I didn't know what to put it with x

      Reply
    5. anthea

      September 30, 2016 at 10:20 pm

      I love dishes like this although would never have thought to put mushrooms with gnocchi.

      Reply
    6. fashion-mommy

      September 30, 2016 at 12:19 pm

      Aaaah! This dish! Mushroom is my food hell and spinach is my food heaven!!

      Reply
    7. Ana De- Jesus

      September 30, 2016 at 11:30 am

      5 stars
      Beautiful photography as always, loving the colours in the bowl. It looks perfect for autumn!

      Reply
    8. Michelle @ Greedy Gourmet

      September 30, 2016 at 9:32 am

      5 stars
      Most pasta sauces are tomato based so it's easy to forget about alternatives. Thanks for reminding me!

      Reply
    9. Katie Bryson

      September 30, 2016 at 6:57 am

      Quick and easy recipes like this are definitely what you'll be needing up your sleeve when the little one arrives Dannii! Gnocchi is one of my go-to suppers during the week... so filling and quick to make it's a total lifesaver. I'm a bit of a condiment queen as well... my fridge is chocca with half used jars!

      Reply
    10. Janine Good

      September 30, 2016 at 2:16 am

      5 stars
      This looks delicious! I love any recipe with gnocchi!

      Reply
    11. melissa major

      September 29, 2016 at 11:32 pm

      This looks very nice, Ive never tried gnocchi before

      Reply
    12. Valerie

      September 29, 2016 at 5:24 pm

      I so am craving this now. It turned cold here this morning and this looks yummy.

      Reply
    13. Hannah

      September 29, 2016 at 3:42 pm

      5 stars
      Wow how delicious. This sounds like something I would really like

      Reply
    14. Isabella

      September 29, 2016 at 12:41 pm

      5 stars
      Mmmm on a grey rainy day like today a big bowl of gnocchi sounds like exactly what I need! This looks so comforting and delicious!

      Reply
    15. Michelle

      September 29, 2016 at 8:40 am

      Pasta is always our go-to for a quick meal too, so any more healthy options are welcomed. We are vegan, so would leave out the creme fraiche, but the rest sounds really good.

      Reply
    16. [email protected]

      September 29, 2016 at 8:06 am

      Another super quick and healthy meal for my Pinterest boards.

      Thanks Dannii! :-)

      Reply
    17. Jemma @ Celery and Cupcakes

      September 29, 2016 at 7:05 am

      5 stars
      This looks like the perfect bowl of comfort food. Peppadew piquante peppers are just awesome for adding lots of flavour to a dish.

      Reply
    18. Ana

      September 29, 2016 at 7:01 am

      The dish looks simple to cook and thanks for sharing the recipe as well as Weight Watchers SmartPoints! 11 is a good score!

      Reply
    19. CJ from Thirty30Courtney

      September 29, 2016 at 6:05 am

      5 stars
      Looks simple! I'd have to remove the mushrooms though. I love Italian dishes and am excited to go home so I can get a taste of some.

      Reply
    20. Tandy I Lavender and Lime

      September 29, 2016 at 4:58 am

      I am interested to know how well this dish froze. I can well imagine how the peppadews zinged up the meal.

      Reply
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