Go Back

Creamy Mushroom Florentine with Gnocchi

Mary Ann Dwyer
As the temperatures continue to drop, get cozy with a big pan of this creamy mushroom Florentine with gnocchi.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main
Servings 6 servings


  • 2 16- oz. packages potato gnocchi
  • 10 oz. baby spinach leaves
  • 6 oz. pancetta diced
  • 8 oz. baby bella mushrooms sliced
  • 3 cloves garlic minced
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all-purpose flour
  • 3 cups milk
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. nutmeg
  • 1/2 cup grated parmesan cheese divided
  • 4 oz. fresh mozzarella cut into large cubes


  • Preheat oven to 400 degrees. Spray a 2 quart baking dish with nonstick cooking spray. Set aside.
  • In a large pot, cook gnocchi according to package directions adding spinach leaves for the last minute of cooking. Drain and then return to pot.
  • In a large saucepan, cook pancetta over medium heat until browned and the fat has rendered, about 8-10 minutes. Remove from pan with slotted spoon to a paper towel-lined plate.
  • To the fat left in the pan, add butter and mushrooms and cook until softened, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Stir in flour to combine and cook for 1 minute. Slowly whisk in milk and cook until mixture thickens and begins to bubble. Season with salt, pepper and nutmeg. Stir in all but 2 tablespoons of parmesan cheese. Pour over gnocchi and spinach mixture. Add fresh mozzarella. Stir gently until well combined. Transfer to prepared baking dish. Sprinkle with remaining parmesan cheese.
  • Bake for 25 minutes until golden and bubbly.