Creamy Mushroom Gnocchi (Printable)
Tender potato dumplings in a rich mushroom cream sauce with garlic, herbs, and Parmesan.
# What You'll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, fresh or store-bought
→ Mushrooms & Vegetables
02 - 10 oz mixed mushrooms (cremini, button, or wild), sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
→ Sauce
06 - 2 tbsp unsalted butter
07 - 2/3 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 2 oz grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of grated nutmeg (optional)
# Directions:
01 - Bring a large pot of salted water to a boil.
02 - In a large skillet over medium heat, melt the butter. Add onions and cook until softened, about 3 minutes.
03 - Add the garlic and mushrooms. Sauté until mushrooms are golden and have released their moisture, about 6–8 minutes.
04 - Season with salt, pepper, and nutmeg if using. Stir in the vegetable broth and simmer for 2 minutes.
05 - Pour in the cream and bring to a gentle simmer. Add Parmesan and stir until melted and sauce is smooth.
06 - Meanwhile, cook the gnocchi in the boiling water according to package instructions (gnocchi are done when they float to the surface; 2–3 minutes for fresh).
07 - Drain gnocchi and add to the skillet with the sauce. Toss gently to coat. Sprinkle with fresh parsley and serve immediately.
# Expert Tips:
01 -
- Ready in 30 minutes but tastes like you spent all day cooking
- The sauce transforms simple ingredients into something luxurious
- Perfect for those nights when you need comfort food fast
02 -
- Mushrooms need patience to properly brown, do not rush this step or you miss all that deep flavor
- Reserve some pasta water just in case your sauce gets too thick
03 -
- Gluten-free gnocchi works beautifully if you need to accommodate dietary restrictions
- Dry your mushrooms with a towel instead of washing them to avoid soggy results