Creamy Mushroom Gnocchi (Printable Version)

Tender potato dumplings in a rich, velvety mushroom cream sauce with Parmesan and herbs

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
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 - 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.

# Tips from hearthlykitchen:

01 -
  • The sauce comes together faster than you can boil water for pasta
  • Restaurant quality results with zero restaurant technique required
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Gnocchi cooks fast so do not walk away or they will turn into gummy little disappointments
  • Let the mushrooms really brown before adding liquid that deep flavor is what makes this dish special
  • The sauce thickens quickly off the heat so pull it a minute before you think you need to
03 -
  • Grate your own Parmesan cheese pre grated has anti caking agents that make sauces grainy
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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