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- 1 pound potato gnocchi - 2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced - 1 medium shallot, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup vegetable broth - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley, chopped for garnish You can swap the potato gnocchi for gluten-free gnocchi if needed. For the mushrooms, you can use any mix you like. Button mushrooms work well too. If you want a lighter dish, use half-and-half instead of heavy cream. You can also use nutritional yeast instead of Parmesan for a vegan option. For shallots, yellow onions can work in a pinch. Mushrooms add great flavor and texture. Cremini mushrooms give a rich, earthy taste. Shiitake mushrooms have a meaty texture and add depth. Oyster mushrooms are light and slightly sweet. Mixing these varieties brings out the best in your creamy sauce. Feel free to experiment with other types, like portobello or enoki. Each adds its own twist to the dish! {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 1 pound of potato gnocchi. Cook until they float to the top, which takes about 2 to 3 minutes. This means they are ready. Drain the gnocchi and set them aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped shallot. Sauté it for about 2 to 3 minutes until it turns translucent. This adds flavor and sweetness. Then, add 2 cups of sliced mixed mushrooms and sauté them for 5 to 7 minutes until they are browned and tender. Stir in 3 minced garlic cloves and 1 tablespoon of fresh thyme. Cook for another minute until you smell the great aroma. Now, pour in 1/2 cup of vegetable broth and bring it to a gentle simmer. Let it cook for about 2 minutes. After that, add 1 cup of heavy cream and 1/4 cup of grated Parmesan cheese. Stir continuously for about 3 to 4 minutes until the cheese melts and the sauce thickens. Season with salt and pepper to taste. Add the drained gnocchi to the skillet. Gently toss them in the creamy mushroom sauce. Cook for an additional 2 to 3 minutes until everything is hot and well combined. Make sure the gnocchi are well-coated in the sauce. Once hot, take the skillet off the heat. Serve the creamy mushroom gnocchi in bowls. Garnish with chopped fresh parsley for a pop of color and flavor. Enjoy this delight with a side salad or garlic bread for a complete meal! To get that dreamy creamy sauce, keep a few things in mind. First, let the sauce simmer gently. This helps it thicken nicely. If you want it creamier, add more heavy cream. Remember, the cheese also adds creaminess, so don’t skip it. Stir constantly as you heat the sauce. This helps mix the flavors and prevents burning. You can boost the flavor of your dish with simple tweaks. Try adding a splash of white wine. It adds depth and brightness to the sauce. Fresh herbs like basil or rosemary can also give your dish a fresh twist. If you like a bit of heat, sprinkle in some red pepper flakes. Just a pinch can wake up the flavors! If your sauce is too thin, you can fix it easily. Let it cook longer to thicken. If it’s too thick, add a little more vegetable broth or cream. If the flavor seems flat, add more salt, pepper, or a squeeze of lemon juice. For burnt bits in the pan, don’t worry! Just scrape them off and add a little water to lift them up. Pro Tips Use Fresh Ingredients: Always opt for fresh mushrooms and herbs to enhance the flavor and aroma of your dish. Don’t Overcook the Gnocchi: Cook gnocchi just until they float; overcooking can make them mushy. Adjust the Creaminess: For a lighter sauce, you can substitute half of the heavy cream with milk or a plant-based alternative. Garnish for Freshness: Adding fresh parsley not only enhances the presentation but also adds a burst of freshness to the dish. {{image_2}} You can easily make this dish vegetarian. Just use vegetable broth instead of chicken broth. The heavy cream adds rich flavor, making it perfect for veggie lovers. You can also add more vegetables, like spinach or peas, for extra nutrition. They will blend well with the creamy sauce. If you need a gluten-free option, look for gluten-free gnocchi. Many brands offer this choice. You can find them in stores or make your own with gluten-free flour. The sauce is naturally gluten-free, so you don’t need to change it. Just make sure all your ingredients are gluten-free. Mushrooms add depth to your gnocchi. You can mix and match different types for unique flavors. Try using portobello, chanterelle, or button mushrooms. Each type brings its own taste and texture. Don’t be afraid to experiment! You might find your new favorite mix. To store leftovers, first let the gnocchi cool down. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep it fresh. If you notice any change in color or smell, it’s best to throw it away. You can freeze creamy mushroom gnocchi for later. Pack the cooled gnocchi in a freezer-safe bag. Squeeze out the air before sealing. It will last for about two months in the freezer. To make sure it tastes great, label the date on the bag. Remember, gnocchi may change texture after freezing, but it is still yummy! To reheat, take the gnocchi out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Warm it in a skillet over medium heat. Add a splash of vegetable broth or cream to help it heat evenly. Stir gently until it is hot. You can also use a microwave, but be careful not to overcook it. Enjoy your delicious meal again! I love using a mix of mushrooms. Cremini, shiitake, and oyster mushrooms work great together. Cremini adds a rich flavor, while shiitake brings a meaty texture. Oyster mushrooms add a delicate taste. You can mix and match based on what you find fresh at the store. Always go for fresh mushrooms for the best taste! Yes, you can prepare the creamy mushroom sauce ahead of time. Cook the sauce and store it in the fridge for up to two days. When you are ready to eat, just reheat it on low heat. Cook the gnocchi fresh, as they taste best when made right before serving. To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. Use a dairy-free cheese for the Parmesan. These options still give a nice, creamy texture. You can also use vegetable broth to keep the flavors rich. Creamy mushroom gnocchi pairs well with a simple green salad. A fresh arugula salad adds a nice peppery crunch. You can also serve it with garlic bread for a filling meal. A glass of white wine complements the dish perfectly. Enjoy your meal with friends or family for a cozy night in! In this blog post, we explored how to make creamy mushroom gnocchi. We discussed the key ingredients, including helpful substitutions and mushroom types. I shared step-by-step instructions for cooking and tips for a perfect creaminess. You learned about variations, storage, and common questions. Remember, this dish is flexible and easy to customize. Whether you prefer vegetarian options or gluten-free alternatives, you can make this recipe your own. Enjoy creating this rich, comforting meal and impress those around you with your culinary skills!

Heavenly Creamy Mushroom Gnocchi

A rich and creamy gnocchi dish featuring a medley of mushrooms and a luscious sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup vegetable broth
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. This usually takes around 2-3 minutes. Drain the gnocchi and set aside.
  • Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
  • Add Mushrooms and Garlic: Stir in the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Add the minced garlic and fresh thyme, sautéing for another minute until fragrant.
  • Create the Creamy Sauce: Pour in the vegetable broth and bring to a gentle simmer. Let it cook for 2 minutes, then add the heavy cream and Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
  • Combine Gnocchi and Sauce: Add the drained gnocchi to the skillet, gently tossing to coat them in the creamy mushroom sauce. Cook for another 2-3 minutes to heat through.
  • Serve: Once hot, take the skillet off the heat. Serve the creamy mushroom gnocchi in bowls, garnished with fresh parsley for added color and flavor.

Notes

For a vegetarian option, ensure the vegetable broth is suitable.
Keyword creamy, gnocchi, mushrooms, pasta