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.
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Simple and delicious, added some pancetta on top and paired with a buttery Margaret River Chardonnay. For return on investment for my time and effort, I am not sure it gets much better than this. Will definitely cook again.
If I double the recipe would I need to double the wine considering Im going to simmer until its almost evaporated?
Hi Tam, I haven’t tried doubling this so I can’t say for sure but I would double all of the ingredients to get the same flavor. If you try it I would love to hear how it turns out!
I followed the recipe exactly how it’s written, but added a tiny drop of truffle oil. The recipe turned out amazing – it’s hands down the best sauce I have ever made! I garnished it with candied hazelnuts, prosciutto chips and pea sprouts. Thanks so much for the recipe!
That sounds wonderful Laurence!
This looks amazing! I would love to make a dairy free version of this for a friend. Any recommendations on what to substitute the butter and cream?
I haven’t tried using dairy-free substitutions so I can’t say for sure Marisa. You could try using a dairy-free butter and milk, such as oat milk, and while it will change the flavor and may be less creamy I think it will still be delicious. If you try it I would love to hear how it turns out1
Pretty good. But it’s a little dry. Next time I make it I’ll do 1.5 to 2 times the amount of sauce.
Really yummy, will certainly use this recipe again and again
hi there! could walnuts work in this recipe?
Hi Emma, I have never tried this recipe with walnuts but I would love to hear how it turns out if you try it!
It turned out amazing! i loved the walnuts with the spinach added to it, it added a great crunch :)
So yummy! Love this recipe. Made a few changes. Added fresh basil, spinach, shrimp and cracked pepper. Definitely a keeper. Will make again. Oh and used mushroom gnocchi :)
Super easy and super delicious! I’ll make this with my gluten free pasta instead of gnocchi too!!
Is there a substitute for the white wine?
White wine can be substituted for more chicken broth!
What do you think about adding spinach?
I think that sounds like a delicious addition.
I am a great fan of your recipes and this is by far tops on my list. Would love to add a little truffle oil to the sauce, but unsure how much to add. Could you please advise? Many thanks and I look forward to seeing more of your great recipes and tips in the future.
Hi Nonna, that sounds delicious! I would add 1-2 teaspoons of truffle oil to the sauce, taste test, and adjust from there depending on your preferences!
This was SOOO delicious. I think someone else mentioned that it was restaurant quality and I have to agree. I didn’t have white wine so I just used chicken stock and I added some lemon juice and zest. I also used half and half instead of cream so my sauce was a little thinner, but the cornstarch really made the sauce so velvety. Really just an amazingly simple yet elegant dish. Thank you for this keeper!!
I am so glad you loved this recipe Lyle!
This was a fun recipe to make and I will make it again. It is very promising. My mistake is that I used Apple Cider Vinegar in place of the White Wine, and it was too acidic. Next time, I’ll use less or not add it at all. It will be much better then. Lesson learned I guess. Thanks!
Easy & delicious! We felt that this recipe is restaurant quality!
Thank you, Lori! So glad you enjoyed the recipe!
I made this tonight and it was excellent!! I followed the recipe but I added a little salt and freshly ground pepper to the sauce at the end. Definitely a keeper!!
So glad you enjoyed it, Matt!
This recipe was SOOOO yummy!! I made a double batch to ensure that we would have some leftover as I knew our vegetarian boys would love it!! I used veggie broth instead of chicken broth and it was so yummy!! I also used a 24 oz. package of sliced cremini mushrooms and this recipe did not disappoint. This was a WINNER and we will definitely be making this one again!!!
Hello Holly!
I haven’t made the recipe yet but I’m pretty sure it’s going to be a five star delight! I love every ingredient and it’s going to be so easy to prepare, so thanking you in advance Holly!
I prefer not to use chicken broth, but if I am unable to find mushroom broth, would vegetable broth be a suitable replacement?
Hi Brenda, I haven’t tried this recipe with vegetable broth but it should work well. Enjoy!
A Five Star Plus recipe!!! And apparently, according to my guinea pig taste testers, I am now the Queen of hmmm delicious and that’s different! We love it! Will you PLEASE make it again soon?!?!
Thank you so much Holly!
So happy they loved this recipe, Brenda!
This is incredible! I don’t drink so instead of white wine, I doubled the chicken broth to make up for it. I could eat it every day! Even my fussy “it’s pretty good” husband loved it.
I’m so glad you loved it as much as we did, it’s definitely one of my new favorites!