Mushroom Gnocchi in Cream Sauce (Printable Version)
Pillowy gnocchi with sautéed mushrooms in a rich cream sauce — an easy vegetarian Italian main in 35 minutes.
# What You Need:
→ Gnocchi
01 - 17.6 oz potato gnocchi, store-bought or homemade
→ Mushrooms & Vegetables
02 - 10.6 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 more for garnish
→ Cream Sauce
08 - ¾ cup heavy cream
09 - 1.8 oz 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 finely diced shallot and cook for 1 to 2 minutes until translucent and softened.
02 - Add the sliced mushrooms to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until golden brown and all released 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 to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce for 2 to 3 minutes.
05 - Reduce the heat to low. Stir in the heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently for 4 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
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 to 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. Fold in the chopped parsley.
08 - Transfer to warm plates and serve immediately, garnished with extra Parmesan and additional parsley.
# Expert Tips:
01 -
- The cream sauce comes together in the same pan as the mushrooms, so every bit of flavor stays right where it belongs.
- It tastes like something you would order at a little trattoria but honestly takes barely half an hour from start to finish.
02 -
- Crowding the mushrooms in the pan will steam them instead of browning them, so use the largest skillet you own and spread them out.
- Adding cheese to a boiling hot pan will cause it to separate and turn oily, so always pull the sauce off high heat before stirring in the Parmesan.
03 -
- Test one gnocchi from the boiling water before draining the batch because cooking times vary wildly between brands.
- A squeeze of fresh lemon juice over the finished dish right before serving brightens everything and makes people wonder what your secret is.