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 recipe comes together really quickly and is such an impressive dish for how easy it is! The sauce is made my sauteing mushrooms, shallots, and garlic, and adding rosemary, broth, cream, and Parmesan cheese. It is decadent and so delicious!
What You’ll Need
Gnocchi – I use shelf-stable gnocchi that I bought at Target.
Rosemary – fresh rosemary is so good in this recipe!
Heavy Whipping Cream
How to Make Creamy Mushroom Gnocchi
To start, bring a pot of water to boil for the gnocchi. Once it’s boiling, add the gnocchi and cook according to the package directions. This usually doesn’t take long 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 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. Cook the 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 and Parmesan cheese and simmer another 5 minutes. The sauce should thickened up a bit.
Lastly, stir in the cooked gnocchi and mushrooms. Serve topped with more rosemary.
Creamy Mushroom Gnocchi Questions
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 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.
Bring a pot of water to boil over high heat. Add the gnocchi and cook according to package directions.
Add 2 tbsp 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.