Creamy Mushroom Gnocchi (Printable)

Tender potato gnocchi in a rich, aromatic mushroom cream sauce with garlic and Parmesan.

# What You'll Need:

→ Gnocchi

01 - 1.1 lb potato gnocchi (fresh or store-bought)

→ Mushrooms & Vegetables

02 - 10 oz mixed mushrooms (cremini, button, or wild), sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped

→ Sauce

06 - 2 tbsp unsalted butter
07 - 2/3 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 2 oz grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of grated nutmeg (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil.
02 - In a large skillet over medium heat, melt the butter. Add onions and cook until softened, about 3 minutes.
03 - Add the garlic and mushrooms. Sauté until mushrooms are golden and have released their moisture, about 6–8 minutes.
04 - Season with salt, pepper, and nutmeg if using. Stir in the vegetable broth and simmer for 2 minutes.
05 - Pour in the cream and bring to a gentle simmer. Add Parmesan and stir until melted and sauce is smooth.
06 - Meanwhile, cook the gnocchi in the boiling water according to package instructions (gnocchi are done when they float to the surface; 2–3 minutes for fresh).
07 - Drain gnocchi and add to the skillet with the sauce. Toss gently to coat. Sprinkle with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a cozy Italian trattoria
  • Golden mushrooms in cream create that luxurious restaurant texture at home
  • Ready in under thirty minutes but impressive enough for date night
02 -
  • Overcrowding the pan when cooking mushrooms will steam them instead of browning them
  • Adding cold cream to a hot pan can cause it to break so let it come to room temperature first
  • Gnocchi becomes gummy if overcooked so remove them immediately when they float
03 -
  • Reserve a half cup of gnocchi cooking water to thin the sauce if it becomes too thick
  • Use a microplane for the Parmesan to ensure it melts smoothly into the cream

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