- Use shelf-stable packaged gnocchi for best results. Your next best choice is refrigerated gnocchi or cauliflower gnocchi. Homemade gnocchi can be fragile and fall apart in the sauce or turn into mush, so be careful if using homemade stuff.
- The sauce will thicken as this dish cools. In this case, add a splash of extra heavy cream, half-and-half, milk, or chicken broth to thin it out before serving.
- Use a high-sided, heavy-bottomed cooking pan such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and will ensure even cooking without food getting stuck to the bottom of the pan.
- Can you make it gluten-free? Yes! There is gluten-free gnocchi available online or in some grocery stores. Just make sure to check the label.
Storage and reheating tips
- Fridge. Store spinach and mushroom gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer. I don’t recommend freezing this as I am not a fan of freezing cream-based sauces.
- Reheat on the stovetop. I recommend reheating this dish on the stovetop for the best results. After being refrigerated, the creamy gnocchi sauce will thicken. Reheat it slowly, over low-medium heat in a large, high-sided skillet on the stovetop. When using this method, add a small amount of heavy cream, half-and-half, milk, or broth to thin out the sauce when reheating.
What to serve with it
Because the spinach and mushroom gnocchi is made with a rich and luscious cream sauce, a fresh salad is a great choice. I would suggest a basic spinach or arugula salad, sprinkled with toasted nuts, a small amount of grated Parmesan or crumbled goat cheese, and dressed with your favorite salad dressing! Here are some ideas for fresh salads:
