This easy, creamy mushroom gnocchi recipe is incredibly cozy and rich!
Tender little potato dumplings are simmered in a rich, velvety sauce that’s easy enough for every day, but fancy enough for a special occasion!
Why You’ll Love This Gnocchi Recipe
- The sauce is AMAZING in this dish, rich, creamy, and full of flavor.
- Using store bought gnocchi makes this dish extra fast.
- This can be served as a side dish or as a main meal.
- Can be made from scratch using homemade gnocchi if you’d like!
Ingredients
GNOCCHI Fresh or frozen gnocchi (pronounced “NEO-kee”) makes this recipe fast. You can find gnocchi in the pasta aisle and they are usually clear packages (you can also get it online).
Some brands of gnocchi are also refrigerated and sold near the fresh pastas.
MUSHROOMS: I prefer brown mushrooms (cremini) in this recipe as they have a bit more flavor but white mushrooms work too.
SAUCE This cream sauce is simple to make and rich in flavor.
Adding white wine to cooking adds a lot of flavor so if possible, keep a small bottle on hand for cooking. If you absolutely cannot have wine, it can be left out.
Choose a white wine that isn’t too sweet and that you would like to drink. Cooking wines are not recommended. Try Pinot Gris,Sauvignon Blanc, or chardonnay.
Variations
- Gnocchi can be found in a variety of flavors and colors, feel free to try butternut squash or spinach gnocchi.
- Try different varieties of mushrooms like baby Bellas, enoki, lobster, or criminis.
- Stir some finely chopped kale or spinach into the sauce.
- Garnish with crumbled bacon and black pepper if you’d like.
How to Make Creamy Mushroom Gnocchi
- Cook Gnocchi: Cook gnocchi according to package directions.
- Fry Mushrooms: Cook onion, garlic, & mushrooms. Add white wine & simmer.
- Simmer sauce: Add chicken broth, cream, & thyme to the mushrooms and simmer.
- Combine and Serve: Add parmesan cheese and drained gnocchi to the sauce.
Garnish with extra parmesan, parsley, & serve.
Go Gourmet
Truffle dishes in restaurants are expensive (the mushroom not the chocolate)!
Did you know that just a little tiny bit of truffle oil can flavor a whole dish? This means a small bottle can flavor countless meals for a small fraction of the price.
Add it to rice, pastas, mac and cheese, or even frozen french fries or vegetable casseroles.
Tips for a Perfect Gnocchi Dish
- Gnocchi is cooked once it floats.
- Do not rinse or oil the gnocchi once drained, the little bit of starch left will help thicken the sauce and allow the sauce to cling better.
- Clean mushrooms by brushing dirt or debris instead of rinsing them if possible. If they’re really dirty, a very quick rinse will do. Wet mushrooms lose a little of their earthy flavor and don’t pan fry as well.
- Use whole or halved button mushrooms, or sliced white or brown mushrooms.
- Chicken broth can be replaced with mushroom broth if you have it.
What to Serve With Gnocchi
- Kale Caesar Salad – full of flavor & nutrition
- Roasted Parmesan Asparagus – 5 easy ingredients
- Sauteed Green Beans – ready in 15 minutes
- Brussels Sprout Salad – a great make-ahead dish
- Air Fryer Broccolini – quick & easy to make
Did your family love this Creamy Mushroom Gnocchi? Be sure to leave a rating and a comment below!
Creamy Mushroom Gnocchi
Ingredients
- 1 package gnocchi 17.6 oz (or 1 recipe homemade gnocchi)
- 1 tablespoon butter
- ½ onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon cornstarch
- 1 cup heavy cream
- ⅛ teaspoon dried thyme leaves or 2 sprigs fresh thyme
- 3 tablespoons parmesan cheese fresh grated , plus extra for garnish
- fresh parsley for garnish optional
Instructions
- Heat butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
- Stir in mushrooms and cook for an additional 5 minutes or until mushrooms are tender.
- Add white wine and simmer until it has almost evaporated.
- Mix chicken broth with the cornstarch. Add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened.
- While sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.
- Add parmesan cheese to the sauce stir. Add gnocchi and simmer 1 minute. Remove from heat and rest 2-3 minutes before serving.
- Garnish with parsley and additional parmesan cheese if desired.
Notes
- Gnocchi is cooked once it floats.
- Do not rinse or oil the gnocchi once drained, the little bit of starch left will help thicken the sauce and allow the sauce to cling better.
- Clean mushrooms by brushing dirt or debris instead of rinsing them if possible. If they’re really dirty, a very quick rinse will do. Wet mushrooms lose a little of their earthy flavor and don’t pan fry as well.
- Use whole or halved button mushrooms, or sliced white or brown mushrooms.
- Chicken broth can be replaced with mushroom broth if you have it.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
I double checked the ingredients so I know I followed this accurately – but we ended up with a soup with some gnocchi & mushroom floating in it. Flavour wasn’t bad, but definitely would be doing 1/3 of sauce or treble the mushrooms & 3 packets of gnocchi.
I’m sorry to hear that, Sam. Did the sauce thicken when the cornstarch was added?