Creamy Mushroom Gnocchi: A Comforting Delight
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Creamy Mushroom Gnocchi is a rich and comforting dish that’s perfect for cozy dinners at home. The pillowy gnocchi pairs beautifully with the creamy mushroom sauce, creating a satisfying meal that’s both hearty and elegant. The flavors are a delightful blend of earthy mushrooms, savory garlic, and a touch of thyme, all brought together with a smooth, creamy sauce. It’s a dish that feels indulgent but is surprisingly easy to make.
We like an occasional ‘meatless’ meal. However, you can easily serve this as a side dish. It pairs lovely with New York Strip Steak or Grilled Chicken. You can also add my wonderful Unbundled Green Beans and Sourdough Discard Rolls for a complete meal.
PMc says:
We enjoy the rich, comforting flavors of this gnocchi. Its taste profile is similar to French onion soup. I also like that it’s quick and easy to make. Gnocchi has been a favorite food of mine since the first time I tried it. The sauce is luscious and creamy but earthy. Garlic and thyme are the other main flavors. We like the recipe as written, but you can add chicken if you want a heartier dish.
Ingredients
The full Creamy Mushroom Gnocchi recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- gnocchi
- butter
- onion
- garlic
- mushrooms
- dry white wine
- chicken broth
- cornstarch
- heavy cream
- thyme dried, thyme leaves, or 2 sprigs of fresh thyme
- parmesan cheese freshly grated, plus extra for garnish
- parsley
The featured pan in this photo is the 12-inch FINEX skillet below.
Creamy Mushroom Gnocchi Cooking Tips
- Use Fresh Ingredients: Fresh mushrooms and herbs will elevate the dish’s flavor. Use whole or halved button mushrooms or sliced white or brown mushrooms. If using dried thyme, remember that a little goes a long way.
- Cleaning mushrooms: If possible, clean mushrooms by brushing dirt or debris instead of rinsing them. If they’re really dirty, a very quick rinse will do. Wet mushrooms los. e a little of their earthy flavor, and then don’t pan-fry as well.
- Don’t Overcrowd the Pan: When sautéing the mushrooms, give them space in the pan. This ensures they cook evenly and get a nice golden color.
- Cooking Gnocchi: Fresh gnocchi cooks quickly. Once they float to the top of the boiling water, they’re done. Be ready to transfer them to the sauce immediately.
- Don’t rinse: Do not rinse the gnocchi once drained. The little bit of starch left will help thicken the sauce and allow it to cling better.
- Deglaze with Wine: Adding wine to the pan after sautéing the onions and garlic helps to lift all the delicious bits stuck to the bottom, adding depth to the sauce.
- Thickening the Sauce: Use cornstarch to thicken the sauce. Mix it with a little broth before adding it to the pan to avoid lumps. Chicken broth can be replaced with mushroom broth if you have it.
Creamy Mushroom Gnocchi FAQ
Q: Can I use store-bought gnocchi?
A: Absolutely! Store-bought gnocchi works perfectly for this recipe. It saves time and still delivers great results. (If you want to make gnocchi from scratch, try this recipe.)
Q: What if I don’t have white wine?
A: You can substitute white wine with additional chicken broth or vegetable broth. The wine adds a nice depth of flavor, but the dish will still be delicious without it.
Q: Can I make this dish vegetarian?
A: Yes, simply use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave, adding a splash of cream or milk if needed to loosen the sauce.
Q: Can I add other vegetables?
A: Feel free to add other veggies, such as spinach, peas, or sun-dried tomatoes. They can add extra flavor and color to the dish.
Creamy Mushroom Gnocchi 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 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 the sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.
- Add parmesan cheese to the sauce and stir. Add gnocchi and simmer for 1 minute. Remove from heat and rest for 2-3 minutes before serving.
- Garnish with parsley and additional parmesan cheese if desired.
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Conclusion
Creamy Mushroom Gnocchi is a dish that’s both comforting and indulgent. Its creamy, earthy flavors make it a perfect choice for a cozy night in. Whether you’re using store-bought or homemade gnocchi, this recipe is easy to follow and quick to prepare. The key to its deliciousness lies in the simple yet flavorful ingredients and the care taken in cooking them. It’s a meal that feels special but can be enjoyed any night of the week. Enjoy a sprinkle of fresh parmesan and a side of crusty bread for a complete meal.
Creamy Mushroom Gnocchi
Ingredients
- 1 – 17.6 oz package gnocchi or 1 recipe homemade gnocchi
- 1 tablespoon butter
- ½ medium yellow onions diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon cornstarch
- 1 cup heavy whipping cream
- ⅛ teaspoon fresh thyme dried thyme leaves or 2 sprigs fresh thyme
- 3 tablespoons parmesan cheese freshly grated, plus extra for garnish
- parsley fresh, 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I couldn’t wait to try this recipe. Gnocchi is my very favorite and it really was perfect!