Crème de la Crème Mushroom and Spinach Gnocchi

Crème de la Crème Mushroom and Spinach Gnocchi


Recipe: Crème de la Crème Mushroom and Spinach Gnocchi

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:   10 Minutes

Cook Time:  30 Minutes

Makes:  4-6 Servings


Crème de la crème, “The best of the best” Mushroom and Spinach Gnocchi. :D

Enjoy the taste of this creamy potato gnocchi. You can choose dairy or non dairy or a mix of both! Garnish with some microgreens for an extra kick of flavor with each bite!!




1 Tbsp Olive Oil

1 Yellow Onion

12 ounces Baby Bella Mushrooms

5 Cloves of Garlic

1 Tbsp Italian Seasoning

1 Heaping Tsp Dijon Mustard

½ Cup White Wine

1 Cup Coconut Cream (or heavy cream)

1 Pound Uncooked Potato Gnocchi

2 Handfuls of Spinach

½ Cup Parmesan Cheese

Salt and Pepper to taste

Microgreens for garnish (I chose Super Salad Mix)



  1. Add the olive oil to your skillet on medium high heat and add the onion. Cooked until the onions are translucent.
  2. Once sauteed, add the mushrooms, garlic and Italian seasoning. Cook for another 5 minutes stirring every so often.
  3. Add the white wine and Dijon mustard and let it sit for a minute simmering.
  4. You will then add the gnocchi and cream, bring to a simmer, cover the pan and reduce the heat to medium low and let sit for another 5 minutes.
  5. Take the lid off and add the spinach in. Stir until the spinach has wilted. Then you can add in the Parmesan and season with salt and pepper for taste.
  6. I usually let it sit for a few minutes longer to really soak in all the flavors.
  7. Once ready, serve on a plate or bowl and top with your favorite microgreens!! I love the Super Salad Mix (Super Salad Mix: broccoli, kale, arugula, kohlrabi, cabbage, and cauliflower). It has different varieties and flavors to add to your taste palate. :D 


🌱💚Happiness happens for me when I’m in in the kitchen cooking. When I come up with my own recipe and it tastes amazing, I know I’ll have a happy day! 💚🌱

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