Start preparing an easy weeknight dinner, with a skillet of Creamy Mushroom Gnocchi. Build layers of cozy flavour by browning mushrooms in butter, softening shallots, and melting garlic right into the pan. Pour in cream and broth to create a silky, mushroom-infused sauce that hugs every bite. Finish the dish by tossing those crispy gnocchi back into the sauce, letting them soak up all that creamy, savoury goodness.
Create a full meal containing gnocchi by adding a protein like chicken. Try it in my Lemon Parm Chicken Gnocchi or Tuscan Chicken Meatballs with Gnocchi recipes. Enjoy mushrooms in a variety of recipe like my Meatball Stuffed Mushrooms. Turn them into my Asparagus Mushroom Soup or saute them into my Bacon and Mushroom Pasta.
Ingredients
Find below the list of ingredients I used to make Creamy Mushroom Gnocchi.
- Ready-made Gnocchi (fresh or frozen, thawed)
- Cremini or White Button Mushrooms
- Garlic Cloves
- Shallot
- Butter
- Olive Oil
- Beef, Chicken or Vegetable Broth
- Heavy Cream
- Thyme
- Freshly Grated Parmesan Cheese
See recipe card for quantities.
How to make Creamy Mushroom Gnocchi
- Place a large non-stick skillet on medium heat. Melt the butter and olive oil into the hot pan and add the gnocchi. Cook for 5-6 minutes or golden brown. Remove them from the pan and set aside.
- Drizzle a little more olive oil into the same pan on medium-high heat. Add the mushrooms to the pan and cook up reduces and golden before adding the garlic and shallot.
- Deglaze the pan with the vegetable broth. Pour in the whipping cream and add the fresh thyme. Stir to combine and bring to a simmer.
- Return the cooked gnocchi to the pan with the mushroom sauce. Keep simmering until sauce thickens. Stir in the grated parmesan right before serving.
Storage
Store the cooked Creamy Mushroom Gnocchi in an airtight container once it has fully cooled. Refrigerate it for up to 3 days to maintain the best texture. Add a splash of cream or broth when reheating to bring the sauce back to life. Reheat it gently on the stovetop or in the microwave to keep the gnocchi tender and creamy.
Recipe
Creamy Mushroom Gnocchi
Ingredients
- 700 grams Fresh Gnocchi
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- 10 ounces Cremini Mushroom halved and sliced
- 5 cloves Garlic minced
- 1 small Shallot thinly sliced
- ½ cup Vegetable Broth
- 1 cup Heavy Cream
- 1 teaspoon Fresh Thyme Leaves
- ½ cup Parmesan Cheese grated
Instructions
- Place a large non-stick skillet on medium heat. Melt the butter and olive oil into the hot pan and add the gnocchi. Cook for 5-6 minutes or golden brown. Remove them from the pan and set aside.2 tablespoon Butter, 1 tablespoon Olive Oil, 700 grams Fresh Gnocchi
- Drizzle a little more olive oil into the same pan on medium-high heat. Add the mushrooms to the pan and cook up reduces and golden before adding the garlic and shallot.10 ounces Cremini Mushroom, 5 cloves Garlic, 1 small Shallot
- Deglaze the pan with the vegetable broth. Pour in the whipping cream and add the fresh thyme. Stir to combine and bring to a simmer.½ cup Vegetable Broth, 1 cup Heavy Cream, 1 teaspoon Fresh Thyme Leaves
- Return the cooked gnocchi to the pan with the mushroom sauce. Keep simmering until sauce thickens. Stir in the grated parmesan right before serving.½ cup Parmesan Cheese
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