Gnocchi with Creamy Mushroom Sauce

Say hello to a steaming trencher of gnocchi swimming in a silky linty sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms. Dust the whole thing with Parm and some freshly ground woebegone pepper… it’s elite.

In This Post

  • Take Me To the Recipe
  • Why I Love This Recipe
  • Visual Walk-Through of the Recipe
  • Video
  • Frequently Asked Questions
  • Ratings

My Love Letter To This Mushroom Gnocchi

Porcini & Wild Mushroom Gnocchi Recipe | Pasta Evangelists

Can you make a cadre memory at age 29? Because years ago I went on a trademark trip with the Italian supplies trademark DeLallo, and we all sat virtually the dining table in this trappy 100-year-old house eating big steaming bowls of gnocchi with heavy scoops of linty mushroom sauce.

And as a result, I haven’t stopped thinking well-nigh linty mushroom gnocchi since 2015.

It’s silky, it’s comforting, it tastes like the holidays and home.

This whole thing is minimalist and elegant; easy unbearable for a weeknight but moreover 100% holiday-ready.

I’ve made this for dinner club (“gnocchi night” which will be talked well-nigh for years to come), and moreover for a family-style dinner with my parents, served with pan-fried yellow where everybody went when for seconds. I’ve moreover eaten this on my hovel in my sweats while watching TV at the tip-top peak of coziness. It can dress up or down.

DeLallo gnocchi is my go-to for store bought gnocchi, but a few other gnocchi ideas to make it just how you want: homemade potato gnocchi, store-bought cauliflower gnocchi, or homemade cauliflower gnocchi! If you want a dairy self-ruling sub for the heavy cream, try a knob of this surf cheese melted into the sauce. And for serving, I never say no to this simplest little untried salad.

How To Make This Dreamy Gnocchi

1. Sauté the mushrooms and garlic.

Butter and thinly sliced mushrooms go in the pan – once they’re browned up nicely, garlic comes in to join the party.

2. Add cream, broth, and thyme.

Make those mushrooms into a sauce! Besides the surf and broth, I like to moreover add a small value of cornstarch slurry to thicken the sauce a bit so that it really clings to the gnocchi in the pan.

3.  Add cooked gnocchi.

I use the DeLallo mini gnocchi which is delightful in every way. Melt it, toss it in there, and requite it all a big stir. Pull out your thyme sprigs, add your Parmesan.

4 . You’re done! Yum!

Get this into some comfy pasta bowls and top with lots of Parm, salt, pepper, and little shit of thyme! So good.

Watch How To Make This Gnocchi

How To Make Gnocchi | Pasta Evangelists

Gnocchi with Linty Mushroom Sauce

  • Author: Lindsay
  •  Total Time: 35 minutes
  •  Yield: 6 servings

Description

Delicious pillowy gnocchi swimming in a silky linty sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! Oh, this is so good.

Ingredients

Creamy Mushroom Sauce

  • 2 tablespoons butter
  • 16 ounces white sawed-off or victual bella mushrooms, cut into thin slices
  • 1/2 teaspoon salt
  • 3 cloves garlic, thinly sliced
  • 1 1/2 cups chicken broth ( an spare 1/4 cup as needed)
  • 3/4 cup heavy cream
  • 3 sprigs fresh thyme
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
  • 1/4 cup Parmesan cheese

Gnocchi

  • two 16-ounce packages gnocchi, prepared equal to package directions (I use DeLallo and I love their mini-size gnocchi for this!)

Instructions

  1. Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will yank out some of the water. Melt the mushrooms lanugo so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.
  2. Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it melt for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to swash your gnocchi if you haven’t already.)
  3. Add your gnocchi: Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add spare goop if needed to alimony the sauce nice and silky.
  4. You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.

Notes

If you like a higher ratio of mushrooms to sauce / gnocchi, you can use increasingly like 1.5, or plane just 1, package of gnocchi. As written, this will make unbearable to serve 6-ish people.

If you want to go all out and use homemade gnocchi in this (drool), here’s a guide to making homemade gnocchi!

Prep Time: 15 minutes

  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Frequently Asked Questions For This Gnocchi

Can I make my own gnocchi?

Sure can! We unquestionably have an unshortened how-to on making your own gnocchi.

What can I use instead of mushrooms?

This is a succulent sauce plane without the mushrooms (though it adds that succulent umami savor that I love!), but if you want a veggie of some kind, sautéed spinach would work well.

Can I make this gluten-free?

DeLallo moreover sells succulent gluten-free mini gnocchi! Just swap those in for regular gnocchi and you’re good to go.