Creamy Mushroom Gnocchi (Printable)

Tender gnocchi in a rich, velvety mushroom cream sauce with Parmesan and herbs. A comforting Italian-style dish 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)

# Steps:

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 - 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 Advice:

01 -
  • The sauce comes together in the same pan while the gnocchi boils, making it perfect for nights when you want restaurant food without the restaurant effort
  • That pinch of nutmeg is the secret ingredient that makes this taste like something youd order on a special date night
02 -
  • Do not overcrowd the mushrooms when cooking, or they will steam instead of getting that beautiful golden brown color
  • Grate your own Parmesan because pre-grated cheese often has anti-caking agents that prevent smooth melting
03 -
  • Use gluten-free gnocchi to make this completely gluten-free, just double-check your other ingredients
  • If the sauce gets too thick, a splash of pasta water or broth brings it back to the perfect consistency

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