Creamy Mushroom Gnocchi with Parmesan Recipe
Introduction
This Mushroom Gnocchi recipe combines tender potato gnocchi with savory sautéed mushrooms in a creamy Parmesan sauce. It’s a comforting and elegant dish that’s quick to prepare, perfect for a cozy weeknight dinner or a special occasion.
Ingredients
- 1 (16 ounce) package potato gnocchi
- 2 tablespoons unsalted butter
- 8 ounces fresh baby bella mushrooms, sliced
- 2 teaspoons minced garlic
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- ½ cup shredded Parmesan cheese
Instructions
- Step 1: Cook the gnocchi according to package directions; drain and set aside.
- Step 2: In a large skillet over medium heat, melt butter and sauté the sliced mushrooms and minced garlic for about 5-6 minutes until tender; season with salt and pepper.
- Step 3: Remove the mushrooms from the skillet. In the same skillet, whisk together chicken broth, heavy cream, and flour until smooth; simmer for about 3-4 minutes until slightly thickened.
- Step 4: Stir in the cooked gnocchi and Parmesan cheese until well combined; return the mushrooms to the skillet and adjust seasoning if necessary.
- Step 5: Serve immediately, garnished with chopped parsley if desired.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Try adding fresh thyme or rosemary while sautéing the mushrooms for extra aroma.
- If you want a richer sauce, add a splash more heavy cream or a pat of butter at the end.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works well; just cook according to the package instructions before adding to the sauce.
What can I substitute for Parmesan cheese?
You can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free alternative.
PrintCreamy Mushroom Gnocchi with Parmesan Recipe
A creamy and comforting Mushroom Gnocchi dish featuring tender potato gnocchi sautéed with fresh baby bella mushrooms in a garlic butter sauce, then simmered in a rich cream and Parmesan cheese sauce. Perfect for a cozy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Gnocchi
- 1 (16 ounce) package potato gnocchi
Sauce and Mushrooms
- 2 tablespoons unsalted butter
- 8 ounces fresh baby bella mushrooms, sliced
- 2 teaspoons minced garlic
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
Optional Garnish
- Chopped parsley
Instructions
- Cook the gnocchi: Bring a pot of salted water to a boil and cook the potato gnocchi according to the package directions, usually until they float to the surface. Drain the gnocchi and set aside.
- Sauté mushrooms and garlic: In a large skillet over medium heat, melt the unsalted butter. Add the sliced baby bella mushrooms and minced garlic, cooking for about 5-6 minutes until the mushrooms are tender and browned. Season with salt and pepper. Remove the mushrooms from the skillet and set aside.
- Prepare the sauce: In the same skillet, whisk together the low sodium chicken broth, heavy cream, and all-purpose flour until smooth. Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce is slightly thickened.
- Combine gnocchi and mushrooms with sauce: Stir the cooked gnocchi and shredded Parmesan cheese into the sauce until well combined. Return the sautéed mushrooms to the skillet and mix everything together. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Plate the creamy mushroom gnocchi immediately, garnished with chopped parsley if desired for a fresh and vibrant touch.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use gluten-free flour if you need to make this recipe gluten-free.
- Gnocchi cooks quickly; avoid overcooking to prevent mushy texture.
- To enhance flavor, deglaze the pan with a splash of white wine before adding the broth, if desired.
Keywords: mushroom gnocchi, creamy gnocchi, Italian gnocchi recipe, potato gnocchi, quick dinner recipes
