Mushroom Gnocchi with Parmesan Cream Sauce Recipe
Delicate potato gnocchi enveloped in a silky Parmesan cream sauce with sautéed cremini mushrooms and fragrant thyme, creating a rich and comforting Italian main course perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Gnocchi & Mushrooms
- 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
Sauce & Garnish
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the gnocchi: 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, which indicates they are done. Drain and set aside.
- Prepare the skillet: In a large skillet over medium heat, drizzle the olive oil and add the butter. Swirl them together until the butter is completely melted and begins to bubble slightly.
- Sauté the mushrooms: Add the sliced cremini mushrooms to the skillet. Sauté until they turn golden brown and are tender, approximately 5-7 minutes, ensuring the pan is not overcrowded for even browning.
- Add garlic and thyme: Stir in the minced garlic and chopped fresh thyme. Cook for an additional 1-2 minutes until fragrant, filling the kitchen with a garlicky aroma. Season with salt and freshly ground black pepper to taste.
- Simmer the cream: Pour the heavy cream into the skillet and reduce the heat to low. Let it simmer gently for 5 minutes allowing the sauce to thicken slightly.
- Incorporate Parmesan: Gradually sprinkle in the grated Parmesan cheese, stirring continuously until it melts and the sauce becomes smooth and creamy.
- Toss the gnocchi: Add the drained gnocchi into the skillet. Gently toss them in the mushroom Parmesan cream sauce ensuring each piece is thoroughly coated. Allow them to warm through for about 2 minutes.
- Garnish and serve: Finish by garnishing the dish with freshly chopped parsley. Serve immediately in warm, shallow bowls for a cozy presentation.
Notes
- Do not overcrowd the pan when sautéing mushrooms to ensure even browning rather than steaming.
- Regularly taste and adjust salt and pepper for balanced flavors.
- Cook gnocchi just until they float to avoid overcooking and getting mushy texture.
- If the cream sauce gets too thick, add a splash of pasta water or broth to loosen the consistency.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently on the stovetop.
Keywords: comfort food, Italian cuisine, Mushroom Gnocchi, Parmesan Cream Sauce, pasta recipes, vegetarian, easy dinner
