Creamy Mushroom Gnocchi with spinach and cauliflower in a silky parmesan cream sauce. Easy one pan meatless meal ready in under 30 minutes!
This creamy Mushroom Gnocchi with spinach and cauliflower is simple, veggie and protein packed and absolutely delicious.
It whips up in one pan, is ready in under 30 minutes and is loaded with creamy comfort.
If you’ve been trying to ramp up the veggies in your life without sacrificing perfect comfort food vibes … I’m with you.
WHAT I LOVE ABOUT THIS RECIPE:
- Fresh caramelized mushrooms add tons of flavor to the tender gnocchi.
- Use homemade gnocchi or store-bought gnocchi to make this meal extra fast!
- Everything cooks in one pan – less cleanup!
- All the simple ingredients are available at the grocery store including the
- It whips up in under 30 minutes – perfect for a busy weeknight – elevated to entertain.
- This is a hearty and easy recipe packed with mushroom flavor.
WHAT’S IN CREAMY MUSHROOM GNOCCHI?
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces baby bellas mushrooms sliced
- 1 1/2 cups fresh cauliflower florets diced
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 16 ounce package gnocchi
- 3/4 cup beef stock
- 3/4 cup half and half
- 2 cloves garlic minced
- 1/2 teaspoon fresh thyme minced (or 1 teaspoon dried thyme)
- 3 ounces fresh spinach stems removed
- 1/3 cup freshly grated parmesan cheese (plus more for serving)
HOW TO MAKE SPINACH MUSHROOM GNOCCHI:
To a large skillet over medium heat all olive oil and butter.
When the butter melts, add sliced mushrooms and dice cauliflower in an even layer. Season with salt and pepper and cook 3-4 minutes over medium to medium-high heat until golden brown.
Add minced garlic and Worcestershire sauce. Cook 1 minute then remove everything from the skillet and set aside.
To the same skillet, pour in stock then scrape any browned bits from the bottom.
Pour in half and half, thyme and uncooked gnocchi then season lightly with salt and black pepper.
Cover and bring to a boil over medium heat then reduce heat to low and simmer 3 minutes stirring occasionally.
Remove stems from the spinach, give it a rough chop then add to the gnocchi simmering 2-3 minutes or until it’s wilted.
Stir in parmesan cheese and return mushroom mixture to the skillet. Stir well to combine and simmer 1-2 minutes to warm them, then taste and add a pinch of salt to your liking.
VARIATIONS:
- Add grated zucchini (remove excess moisture), frozen peas or matchstick carrots
- Use heavy cream instead of half and half
- Fresh sage instead of thyme
- Add a squeeze of lemon juice or even a drizzle of truffle oil over the top.
- Use vegetable stock or chicken stock instead of beef stock.
- Any variety of mushrooms including:
- cremini mushrooms
- shiitake mushrooms
- wild mushrooms
- button mushrooms
- porcini mushrooms
- maitake mushrooms
- white mushrooms
WHAT TO SERVE WITH MUSHROOM GNOCCHI:
Enjoy!
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Creamy Mushroom Gnocchi
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces baby bella mushrooms sliced
- 1 1/2 cups fresh cauliflower florets diced
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
- 1 pound packed gnocchi
- 3/4 cup beef stock
- 3/4 cup half and half
- 2 cloves garlic minced
- 1 teaspoon fresh thyme removed from stem and minced
- 4 ounces fresh spinach stems removed, rough chopped
- 1/3 cup freshly grated parmesan cheese + more for serving
Instructions
- Add olive oil and butter to a large skillet over medium heat.
- When the butter melts, add sliced mushrooms and diced cauliflower. Season with salt and pepper and cook 3-4 minutes over medium to medium-high heat until golden.
- Add minced garlic and Worcestershire sauce. Cook 1 minute then remove mushroom mixture from the skillet and set aside.
- To the same skillet, pour in stock scraping any browned bits from the bottom.
- Pour in half and half, thyme and uncooked gnocchi then season lightly with salt and pepper.
- Cover and bring to a boil over medium heat then reduce heat to low and simmer 3 minutes stirring occasionally.
- Remove stems from the spinach, give it a rough chop then add to the skillet. Simmer 2-3 minutes or until it’s wilted.
- Stir in parmesan cheese and return mushroom mixture to the skillet. Stir well. Simmer 1-2 minutes to warm the mushrooms. Taste and adjust salt and pepper then eat right away.
Creamy, earthy, delicious and ready in under 30 minutes!