Creamy Mushroom Gnocchi (Printable)
Tender potato pillows swimming in a velvety garlic-parmesan mushroom cream sauce, ready in 30 minutes.
# 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.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its forgiving enough for weeknight chaos but impressive enough for dinner guests
02 -
- Overcrowding the pan when cooking mushrooms will make them steam instead of brown
- The sauce thickens quickly off the heat, so remove it from the stove once it coats the back of a spoon
03 -
- Use a light hand when seasoning the mushrooms since the Parmesan will add salt later
- If the sauce breaks, whisk in a tiny bit of cold cream to bring it back together