Healthy One-Pan Spinach & Mushroom Gnocchi
This one-pan dish combines pillow gnocchi, earthy mushrooms, and fresh spinach in a light, creamy Mediterranean-style sauce. It’s quick, wholesome, and perfect for a weeknight dinner — all done in under 30 minutes with minimal cleanup.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 lb (450 g) potato gnocchi (store-bought or homemade)
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 oz (280 g) mushrooms, sliced (cremini, button, or mixed)
4 cups fresh spinach (baby spinach works best)
½ cup low-sodium vegetable broth
½ cup Greek yogurt (or light cream for richer version)
2 tbsp grated Parmesan cheese (plus extra for serving)
1 tsp dried oregano (or Italian seasoning)
Zest of ½ lemon
Salt & black pepper, to taste
Optional garnish: crushed red pepper flakes, fresh parsley
Instructions
1. Cook the Gnocchi
1. In a large nonstick skillet, heat 1 tbsp olive oil over medium heat.
2. Add gnocchi and sauté for 4–5 minutes, stirring occasionally, until lightly golden and crisped.
3. Transfer to a plate and set aside.
2. Sauté the Mushrooms
1. In the same skillet, add remaining 1 tbsp olive oil.
2. Add onion and cook 2–3 minutes until softened.
3. Add mushrooms, season with salt and pepper, and cook 5–6 minutes until browned.
4. Stir in garlic and oregano; cook for 1 minute.
3. Make the Sauce & Add Spinach
1. Pour in vegetable broth, scraping up any browned bits.
2. Stir in Greek yogurt, Parmesan, and lemon zest until creamy.
3. Add spinach and cook just until wilted (1–2 minutes).
4. Finish the Dish
1. Return gnocchi to the skillet, tossing gently to coat in sauce.
2. Adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
3. Serve warm, topped with extra Parmesan and fresh parsley.
Notes & Tips
For Extra Protein: Add grilled chicken, shrimp, or chickpeas.
Make It Vegan: Use plant-based gnocchi, coconut yogurt, and nutritional yeast instead of Parmesan.
Add More Veggies: Zucchini, cherry tomatoes, or artichoke hearts pair beautifully.
Crispier Gnocchi: Don’t overcrowd the pan when browning them.
❓ Frequently asked questions FAQ
Q: Can I use frozen gnocchi?
A: Yes! No need to boil — just cook straight in the pan until golden.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth.
Q: Can I make this gluten-free?
A: Yes, just use gluten-free gnocchi (widely available).
Nutrition information
Calories: 390
Protein: 14g
Carbs: 53g
Fiber: 6g
Sodium: 410mg