mushroom & spinach gnocchi


This dish came together when I was trying to use up items in my refrigerator. I saw some baby bella mushrooms that looked good so I put them in my cart on a whim. I figured that I’d make a mushroom omelet on the weekend, but they didn’t make it that far. The shallots and spinach came from other meals this week. I always keep gnocchi in my pantry for nights when I don’t necessarily want pasta, but do want something warm and full of carbs. I thought about making more of a sauce, but decided that some slightly browned butter was a better way to go. It turned out to be the perfect complement to the savoriness of the mushrooms and spinach. I topped it off with just a light dusting of parmigiano reggiano for just a hint of saltiness.

Mushroom & Spinach Gnocchi

makes 2 generous potions or 3 smaller ones


  • 1 lb gnocchi // There definitely was enough sauce/veggies to double the amount of gnocchi if you wanted more servings
  • 3/4 lb baby bella mushrooms, thinly sliced
  • 4 cups baby spinach
  • 4-5 medium shallots, thinly sliced
  • 4 tbsp butter
  • pinch of thyme
  • salt and pepper
  • parmigiano reggiano


  1. In a large pot, bring salted water to a boil.
  2. Melt 2 tbsp of butter over medium heat in a saucepan. Add shallots, salt lightly, and toss with melted butter. Continue cooking, stirring occasionally until they start to soften and take on color.
  3. Add mushrooms to shallots. Add a bit more salt and some pepper. Also add a pinch of dried thyme. Continue cooking, stirring occasionally, until they become glossy and soft.
  4. Add remaining 2 tbsp of butter. Once it is melted, add spinach to pan. Stir to help it all wilt.
  5. Meanwhile, add gnocchi to salted water and give them a good stir. Once they float to the top of the pot, remove with a slotted spoon and add to the top of the spinach. The heat from the gnocchi will help it wilt.
  6. Reduce heat to low and continue stirring gently to finish wilting spinach and help the gnocchi get covered in the sauce. Taste for seasonings and adjust if needed.
  7. Once plated, dust with freshly grated parmigiano reggiano.


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