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Creamy Mushroom Gnocchi

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Creamy Mushroom Gnocchi is a rich and comforting dish featuring soft potato gnocchi tossed in a velvety mushroom cream sauce with garlic, herbs, and Parmesan for an elegant yet easy meal.

Ingredients

  • 1 pound (450g) potato gnocchi
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 ounces (225g) mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon fresh thyme or parsley, chopped
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Add the onion and cook until softened, about 3–4 minutes.
  3. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the broth and simmer for 2–3 minutes to reduce slightly.
  6. Stir in the heavy cream and simmer gently until the sauce thickens, about 3–5 minutes.
  7. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and black pepper.
  8. Gently fold the cooked gnocchi into the sauce, tossing to coat evenly.
  9. Simmer for 1–2 minutes until heated through.
  10. Garnish with fresh thyme or parsley before serving.

Notes

  • For extra texture, pan-fry the gnocchi instead of boiling.
  • Use a mix of wild mushrooms for deeper flavor.
  • Add spinach or kale for extra greens.
  • Substitute half-and-half for a lighter sauce.
  • Freezing is not recommended as the cream sauce may separate.

Nutrition

Find it online: https://thefamilycooking.com/creamy-mushroom-gnocchi/