Creamy Spinach & Mushroom Gnocchi

Creamy Spinach & Mushroom Gnocchi

Recipe: Creamy Spinach & Mushroom Gnocchi

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:   10 Minutes

Cook Time:  20 Minutes 

Makes: 4-6 Servings

If you are looking for a top notch restaurant-style dinner, this Gnocchi dish is it! Enjoy the creamy potato texture mixed with white wine and delicious mushrooms and spinach! Yum!


  • Olive Oil 
  • 1 medium onion chopped
  • 12 ounces mushrooms chopped (I used Baby Bella Mushrooms)
  • 6 cloves garlic minced
  • 4 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine (I like using a dry Sav.)
  • 1 cup coconut cream (or milk/heavy cream)
  • 1 pound uncooked potato gnocchi
  • 1  handful baby spinach
  • 1/2 cup freshly grated parmesan cheese ( you could also substitute with a vegan parmesan or flour to thicken it)
  • Salt & pepper to taste
  • Fresh Microgreens for garnish


  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, until sauteed.. 
  2. Add the mushrooms, garlic, and Italian seasoning. Cook for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it simmer for a minute..
  4. Add the cream and gnocchi. Wait until it starts to simmer again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the parmesan and season with salt & pepper. Garnish with the microgreens of your choice ( I chose Broccoli) and extra parmesan if you would like and enjoy! :)

Make this recipe today!

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