Healthy One-Pan Spinach and Mushroom Gnocchi—creamy, comforting, and made in just one skillet!

Ingredients (Serves 3–4)

1 package (16 oz / 450 g) potato gnocchi (store-bought or homemade)

2 tbsp olive oil (or avocado oil)

2 cups mushrooms, sliced (button, cremini, or mixed)

3 cups fresh spinach, roughly chopped

1 small onion, finely chopped

3 cloves garlic, minced

1 cup low-sodium vegetable broth (or chicken broth)

½ cup unsweetened Greek yogurt (or light cream for creamier texture)

¼ cup grated Parmesan cheese (optional, for extra flavor)

½ tsp chili flakes (optional, for heat)

Salt and black pepper, to taste

Fresh parsley or basil, chopped (for garnish)

Instructions

Cook the Gnocchi:

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add gnocchi and sauté for 5–6 minutes, stirring occasionally, until lightly golden and crisp on the outside. Remove and set aside.

Cook the Vegetables:

In the same skillet, add the remaining 1 tbsp olive oil.

Sauté onion for 2–3 minutes until softened.

Add garlic and mushrooms; cook until mushrooms are browned and tender (about 5 minutes).

Build the Sauce:

Pour in the vegetable broth and bring to a gentle simmer.

Stir in Greek yogurt (or cream), mixing until smooth. Season with salt, pepper, and chili flakes.

Combine Everything:

Return gnocchi to the pan. Add spinach and cook until wilted (about 2 minutes).

Stir well so the gnocchi is coated in the creamy mushroom-spinach sauce.

Sprinkle Parmesan if using, then remove from heat.

Serve:

Garnish with parsley or basil. Serve warm as a wholesome one-pan meal.

Serving Suggestions

Great with a side of grilled chicken or salmon for added protein.

For vegan version: use plant-based yogurt or cashew cream, and skip Parmesan.