Mushroom Gnocchi in Cream Sauce (Print View)
Pillowy gnocchi tossed with sautéed mushrooms in a rich cream sauce, finished with Parmesan and parsley.
# What You Need:
→ Gnocchi
01 - 17.6 oz potato gnocchi, store-bought or homemade
→ Mushrooms & Aromatics
02 - 10.6 oz mixed mushrooms (cremini, button, or wild), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 2 tbsp fresh parsley, chopped, plus extra for garnish
→ Cream Sauce
08 - 3/4 cup heavy cream
09 - 1.8 oz grated Parmesan cheese, plus extra for serving
10 - 1/4 cup dry white wine
11 - Salt and black pepper, to taste
12 - Pinch of freshly grated nutmeg (optional)
# How-To Steps:
01 - Heat olive oil and butter in a large skillet over medium heat. Add the diced shallot and cook for 1 to 2 minutes until soft and translucent.
02 - Add the sliced mushrooms to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until golden brown and all released moisture has evaporated.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it reduce for 2 to 3 minutes until nearly evaporated.
05 - Reduce heat to low. Stir in the heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
06 - While the sauce simmers, bring a medium pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the surface, about 2 to 3 minutes. Drain thoroughly using a slotted spoon.
07 - Transfer the drained gnocchi into the skillet with the cream sauce. Gently toss until every piece is evenly coated. Fold in the chopped parsley and remove from heat.
08 - Divide among warm plates and garnish with additional Parmesan and a scattering of fresh parsley. Serve immediately.
# Expert Hints:
01 -
- The sauce comes together in one pan and coats every ridge of the gnocchi like a velvet blanket.
- It converts even the most committed mushroom skeptics, which I have witnessed firsthand at my own table.
- You can have it on the stove to plate in well under forty minutes with zero fancy technique required.
02 -
- Crowding the mushrooms in the skillet causes them to steam rather than brown, which robs the dish of its signature depth.
- Adding the Parmesan off heat or over very low heat prevents it from clumping or turning gritty in the cream.
03 -
- Dry your mushrooms with a damp cloth instead of rinsing them under water because excess moisture is the enemy of a good sear.
- Reserve a few tablespoons of the gnocchi cooking water before draining because its starch content can help tighten the sauce if it looks too loose at the end.