Spinach Gnocchi with Creamy Mushrooms

5 min


20 minutes

Get ready to dive into a world of yum with Creamy Mushroom and Spinach Gnocchi.


  • 500g Pasta Vera Spinach Gnocchi
  • 2 tablespoons olive oil
  •  3-4 garlic cloves – crushed
  • 400g Mushrooms
  • 300ml cream
  • 1/2 bag of fresh spinach
  • Freshly grated Parmesan cheese
  • flat-leaf parsley chopped to serve
  • salt & pepper to taste


  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sliced mushrooms to the skillet and sauté until they turn a light golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and continue cooking for another 2 minutes until fragrant.
  4. Pour in the cream and reduce the heat to low. Allow the mixture to simmer gently while you prepare the gnocchi.
  5. In a separate pot, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, usually 2-3 minutes. Drain the gnocchi.
  6. Add the drained gnocchi to the creamy mushroom sauce, stirring gently to coat them evenly. Allow them to heat through for a few minutes.
  7. Toss in the fresh spinach leaves and cook just until they wilt but remain bright green, about 1-2 minutes.
  8. Season the dish with salt and pepper to taste.
  9. Serve the creamy mushroom and spinach gnocchi in individual bowls. Garnish each serving with grated Parmesan cheese and a sprinkle of chopped fresh parsley.


Enjoy your delicious creamy mushroom and spinach gnocchi!

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