Creamy Mushroom Gnocchi (Printer-Friendly)

Tender potato dumplings in a velvety 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
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.

# Helpful Hints:

01 -
  • The sauce achieves that velvety restaurant texture through proper technique, not heavy ingredients
  • Mushrooms develop incredible depth when you have the patience to let them properly brown
02 -
  • Mushrooms release a surprising amount of water, so do not rush the browning step or you will end up with a watery sauce
  • Adding cold cream to a hot pan can cause it to separate, so let your skillet cool slightly if it has been at high heat
03 -
  • Dry your mushrooms with a paper towel before cooking so they brown properly instead of steam
  • Reserve a splash of gnocchi cooking water to thin the sauce if it gets too thick

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