Creamy mushroom and spinach gnocchi

There's absolutely no hassle involved in this easy Italian recipe. With a creamy sauce, melted cheese and juicy mushrooms this is one gnocchi recipe you'll be saving for later.

  • 15 mins cooking
  • Serves 4
  • Print
Creamy mushroom and spinach gnocchi


  • 625 gram fresh potato gnocchi
  • 375 gram assorted mushrooms, sliced thinly
  • 2 clove garlic, crushed
  • 1 1/14 cup (310ml) pouring cream
  • 90 gram baby spinach leaves
  • 1/3 cup (25g) finely grated parmesan cheese


  • 1
    In large saucepan of boiling water, cook gnocchi until tender; drain.
  • 2
    Meanwhile, in a large, oiled frying pan, cook mushrooms and garlic, stirring, until softened. Add cream and spinach; bring to the boil. Reduce heat, simmer, uncovered, until spinach wilts and sauce thickens. Stir in half the cheese. Season to taste.
  • 3
    Add gnocchi to pan, stir gently. Serve gnocchi topped with remaining cheese.

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