This creamy spinach and mushroom gnocchi is a cozy, restaurant-style dinner made in one skillet. Tender gnocchi, savory mushrooms, and a rich Parmesan cream sauce come together in under 30 minutes.
Bring a large pot of salted water to a boil and cook the gnocchi according to package directions until they float to the top. Drain and set aside.
In a large skillet over medium heat, warm the olive oil and butter. Add the onion and cook for 2 to 3 minutes until softened.
Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the garlic and crushed red pepper flakes, if using, and cook for 30 seconds until fragrant.
Pour in the broth and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
Reduce the heat to low and add the cream, Parmesan, salt, and black pepper. Stir until the sauce is smooth and slightly thickened.
Add the spinach and cook for 1 to 2 minutes until wilted.
Gently fold in the cooked gnocchi and toss until everything is well coated and heated through. Adjust seasoning to taste.
Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
For a lighter sauce, substitute half-and-half for the heavy cream, though the sauce will be less rich. Add a splash of reserved pasta water if needed to loosen the sauce before serving.