Name: Mushroom Gnocchi with Parmesan Cream Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound potato gnocchi; 1 pound cremini mushrooms, thinly sliced; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; Salt and freshly ground black pepper, to taste; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish

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Introduction

Delicate potato gnocchi tossed in a rich Parmesan cream sauce with earthy sautéed cremini mushrooms and fragrant thyme. This comforting Italian-inspired dish is easy to prepare and perfect for a cozy dinner any night of the week.

The image shows a close-up of a white plate filled with golden gnocchi, each piece with a slightly crispy outside and soft inside. Mixed among the gnocchi are sliced, cooked mushrooms that are dark brown and tender. The dish is topped with a generous layer of finely shredded white cheese, which is melting slightly, and small green herb sprigs scattered over everything, adding a fresh touch. The textures contrast nicely between the smooth gnocchi, the soft mushrooms, and the light fluffiness of the cheese. The plate sits on a white marbled surface, creating a clean and elegant background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound potato gnocchi
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 teaspoon thyme, chopped
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to the package instructions until they float to the surface. Drain and set aside.
Step 2: In a large skillet over medium heat, drizzle the olive oil and add the butter. Swirl together until the butter is melted and starts to bubble gently.
Step 3: Add the sliced cremini mushrooms to the skillet. Sauté them until golden brown and tender, about 5-7 minutes.
Step 4: Stir in the minced garlic and chopped thyme. Cook for 1-2 minutes until fragrant. Season with salt and freshly ground black pepper to taste.
Step 5: Pour in the heavy cream, reduce heat to low, and let it simmer gently for 5 minutes to slightly thicken the sauce.
Step 6: Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth, forming a creamy sauce.
Step 7: Add the drained gnocchi to the skillet and gently toss to coat them in the sauce. Warm through for about 2 minutes.
Step 8: Garnish with freshly chopped parsley before serving.

Tips & Variations

To avoid steaming mushrooms, do not overcrowd the pan; cook them in batches if needed to achieve even browning.
Taste as you cook and adjust seasoning to balance salt and pepper flavors perfectly.
If the cream sauce is too thick, add a splash of pasta water or vegetable broth to reach your desired consistency.
Try using a mix of wild mushrooms like shiitake or porcini for a deeper, more complex flavor.
For a vegan alternative, substitute heavy cream with plant-based cream and Parmesan with nutritional yeast.
Add a pinch of crushed red pepper flakes while sautéing garlic for a subtle spicy kick.
Incorporate seasonal veggies like spinach or asparagus for added color and nutrition by tossing them in during the last minute of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm the sauce gently on the stovetop and boil fresh gnocchi to maintain the best texture. Avoid microwaving as it can make gnocchi mushy.

How to Serve

The image shows a close-up of a white bowl filled with golden yellow gnocchi, soft and slightly browned, mixed with sautéed brown mushrooms scattered throughout. The dish is topped with finely grated white cheese sprinkled all over, with small bits of fresh green herbs adding a pop of color. The gnocchi and mushrooms are coated lightly in a glossy sauce, giving the meal a rich, inviting texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi?

Absolutely! Frozen gnocchi cooks similarly to fresh and is a convenient option. Just boil until they float to the surface.

What if I don’t have heavy cream?

You can substitute with half-and-half for a lighter sauce, though it won’t be as rich or creamy as with heavy cream.