Creamy Mushroom Gnocchi combines fluffy gnocchi with a rich mushroom sauce made with cremini mushrooms, shallots, garlic, rosemary, heavy cream, and Parmesan cheese. It's a surprisingly easy and (not surprisingly) delicious vegetarian dinner!
Soren has recently declared that he loves mushrooms so I am taking complete advantage of it. I also love mushrooms and jump at the chance to add them to dishes. I've made mushroom risotto many times, but I was craving a creamy gnocchi dish and came up with this Creamy Mushroom Gnocchi! It's all made in one skillet and was an absolutely divine vegetarian dinner!
This creamy mushroom gnocchi recipe comes together really quickly and is such an impressive dish for how easy it is! The creamy sauce is made my sauteing mushrooms, shallots, and garlic, and adding rosemary, broth, cream, and Parmesan cheese. It is decadent and so delicious!
This gnocchi recipe has minimal ingredients with maximum flavor!
Gnocchi - I use shelf-stable store-bought gnocchi that I bought at Target. You can definitely use homemade gnocchi, if you'd like!
Cremini Mushrooms - really, you can use any of your favorite mushrooms! Oyster mushrooms, baby Bellas, button mushrooms, and sliced portobellos would all work.
Rosemary - fresh rosemary is so good in this recipe!
Chicken Broth - chicken stock will also work.
Heavy Whipping Cream - of course the cream sauce needs heavy cream!
How to Make Creamy Mushroom Gnocchi
This gnocchi recipe looks super fancy but it really is so easy! It's perfect for both date night and an busy weeknight, as it takes less than 30 minutes to make. It's perfect comfort food that the whole family will love!
To start, bring a large pot of salted water to boil over medium-high heat for the gnocchi. Once it's boiling, add the gnocchi and cook according to the package directions. This usually doesn't take long, about 1-2 minutes, and you can tell it's ready once the gnocchi floats.
While you're waiting for the water to boil, start making the sauce.
Add butter to a large skillet over medium heat and then add the mushrooms. You might want to do this in two batches, as mushrooms like a lot of space when they are cooking. Season with a pinch of salt and black pepper, and cook the sliced mushrooms for about 8-10 minutes, until they're softened and slightly golden.
Remove the mushrooms from the pan. If the pan is dry, add another tablespoon of butter. Add the shallots and cook until softened, about 5 minutes.
Add the garlic and rosemary, cooking another minute.
Slowly add in the chicken broth, whisking to combine and scraping up any extra bits off the bottom of the pan. Let simmer for a couple of minutes.
Then add the whipping cream, dijon, and Parmesan cheese and simmer another 3-5 minutes. The sauce should thickened up a bit.
Lastly, stir in the cooked pillowy gnocchi and mushrooms. Serve topped with more rosemary.
What is gnocchi?
Gnocchi is small Italian dumplings made of potatoes, flour, and eggs. It is pretty easy to find it in most grocery stores, and you can find it in the pasta aisle.
What if I don't like/can't find gnocchi?
You can definitely substitute a different type of pasta for the gnocchi. I think it would be great with fettuccine or rigatoni.
Can I use cauliflower gnocchi?
I have not made this using cauliflower gnocchi but I think it would work well. Simply follow the package instructions for cooking the cauliflower gnocchi and then add to the creamy mushroom sauce.
Can this be prepped in advance?
This recipe comes together really quickly and there's not much to be prepped ahead of time. You can dice the shallots and mushrooms (if you don't buy them pre-sliced) ahead of time to take a little of the prep time out.
Can I add meat?
Sure! You could stir in some shredded rotisserie chicken or crispy bacon to this mushroom gnocchi. It would also be delicious served as a side dish to grilled steak or salmon.
Bring a pot of water to boil over high heat. Add the gnocchi and cook according to package directions.
Add 2 tablespoon butter to a large skillet over medium heat.
Once melted, add the mushrooms and cook until they are softened and lightly browned. You might want to do this in two batches, as mushrooms like a lot of space when they are cooking. This takes about 8-10 minutes. Remove from the skillet and set aside.
If needed, add another tablespoon of butter. Add the shallots and cook until slightly softened, about 5 minutes.
Add the garlic and rosemary, and cook another minute.
Slowly add the chicken broth, whisking to combine and to loosen up anything on the pan.
Whisk in the dijon mustard, cream, and Parmesan cheese and bring to a light simmer for about 5 minutes. The sauce should thicken up a bit. Season with salt and pepper, to your preferred taste.
Add the cooked gnocchi and mushrooms and mix well.
Hi! Welcome to greens & chocolate, where healthy cooking meets sinful indulgence. I'm Taylor, a Minnesota girl who loves eating healthy, a daily chocolate indulgence, and running, yoga, and chasing after my sons to balance it all out. I'm so happy you stopped by, and hope you enjoy the recipes I have to share!