Creamy Mushroom Gnocchi (Printable)

Tender gnocchi in a silky mushroom cream sauce with garlic, herbs, and Parmesan ready in 30 minutes.

# What You 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - Melt butter in a large skillet over medium heat. Add chopped onions and cook until softened, approximately 3 minutes.
03 - Add minced garlic and sliced mushrooms to the skillet. Sauté until mushrooms are golden brown and have released their moisture, about 6 to 8 minutes.
04 - Season the mixture with salt, pepper, and nutmeg if desired. Pour in vegetable broth and simmer for 2 minutes to incorporate flavors.
05 - Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and stir continuously until completely melted and sauce is smooth and velvety.
06 - Add gnocchi to the boiling water and cook according to package directions. Fresh gnocchi typically float to the surface when done, usually 2 to 3 minutes.
07 - Drain cooked gnocchi thoroughly and transfer to the skillet with the cream sauce. Gently toss to coat evenly. Sprinkle with fresh parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • Ready in about 30 minutes but tastes like something from a cozy Italian trattoria
  • The sauce comes together with pantry staples and transforms basic gnocchi into something special
  • Perfect for those nights when you want comfort food without hours of effort
02 -
  • Dont crowd the pan when cooking mushrooms or they will steam instead of developing that golden color
  • Grate your Parmesan fresh from a wedge, pre-grated cheese has anti-caking agents that prevent smooth melting
  • The gnocchi will continue absorbing sauce as it sits, so serve immediately for the best texture
03 -
  • Save a splash of gnocchi cooking water before draining to thin the sauce if it gets too thick
  • Use a wide skillet instead of a narrow one, the increased surface area helps evaporate mushroom moisture faster

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