Mushroom Gnocchi in Cream Sauce (Print Page)

Pillowy gnocchi with sautéed mushrooms and a rich Parmesan cream sauce—simple, comforting weeknight main.

# What You Need:

→ Gnocchi

01 - 1 lb potato gnocchi, store-bought or homemade

→ Mushrooms & Vegetables

02 - 10.5 oz mixed mushrooms (cremini, button, or wild), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 2 tbsp fresh parsley, chopped, plus extra for garnish

→ Cream Sauce

08 - ¾ cup heavy cream
09 - ¼ cup grated Parmesan cheese, plus extra for serving
10 - ¼ cup dry white wine
11 - Salt and black pepper, to taste
12 - Pinch of freshly grated nutmeg (optional)

# Directions:

01 - Heat olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 1–2 minutes until translucent.
02 - Add the sliced mushrooms to the skillet. Sauté for 5–7 minutes until golden brown and all excess moisture has evaporated.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it reduce for 2–3 minutes.
05 - Reduce heat to low. Stir in the heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently for 4–5 minutes until the sauce thickens slightly.
06 - While the sauce simmers, cook the gnocchi in a medium pot of salted boiling water according to package instructions until they float to the surface, about 2–3 minutes. Drain well using a slotted spoon.
07 - Add the drained gnocchi to the skillet with the creamy mushroom sauce. Gently toss to coat evenly, then stir in the chopped parsley.
08 - Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley.

# Expert Tips:

01 -
  • The whole thing comes together in about half an hour, which means it is perfect for those evenings when you are hungry but barely have the energy to stand at the stove.
  • That cream sauce clings to every ridge of the gnocchi and makes you feel like you are eating something far more elaborate than it actually is.
  • It is endlessly adaptable, so you can swap ingredients based on what is lurking in your fridge and it will still turn out beautifully.
02 -
  • Do not crowd the mushrooms in the pan, because if they are stacked on top of each other they will steam instead of browning and you will lose that deep, meaty flavor.
  • The sauce will continue to thicken as it sits off the heat, so if it looks slightly thinner than you want in the pan, trust that it will be perfect by the time it reaches the plate.
03 -
  • Grate your Parmesan from a block rather than using the pre-grated kind in bags, because the fresh stuff melts smoothly into the sauce while the packaged version tends to leave grainy clumps.
  • Toast a few extra mushroom slices separately in their own pan with nothing but butter and a pinch of salt, then use them as a garnish on top for a professional finish that makes the dish look like it came from a restaurant kitchen.

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