Mushroom Gnocchi In Cream Sauce (Printable Version)
Pillowy gnocchi with golden mushrooms in a rich Parmesan cream sauce. Ready in 35 minutes.
# What You'll Need:
→ Gnocchi
01 - 17.6 oz potato gnocchi, store-bought or homemade
→ Mushrooms & Vegetables
02 - 10.6 oz mixed mushrooms such as 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 more for garnish
→ Cream Sauce
08 - 3/4 cup plus 1 tbsp 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
# Directions:
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 until golden brown and all excess moisture has cooked off.
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 to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce for 2 to 3 minutes.
05 - Reduce the heat to low. Stir in the heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently for 4 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
06 - While the sauce simmers, cook the gnocchi in a medium pot of generously salted boiling water according to the package instructions until they float to the surface, about 2 to 3 minutes. Drain well using a slotted spoon.
07 - Add the drained gnocchi to the skillet with the creamy mushroom sauce. Gently toss to coat evenly. Fold in the chopped parsley.
08 - Divide among warm plates and serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley.
# Expert Hints:
01 -
- The cream sauce comes together in one pan and tastes like you spent hours reducing stock when it really only needs five minutes of gentle simmering.
- Mushrooms and gnocchi are a pairing that feels luxurious but costs almost nothing, making this perfect for a weeknight that deserves a little spoiling.
02 -
- Crowding the mushrooms in the pan is the fastest way to end up with a soggy watery mess so cook them in batches if your skillet is on the small side.
- Adding the Parmesan off the heat or over very low heat prevents the sauce from breaking and turning grainy, a lesson I learned after ruining a perfectly good dinner for guests.
03 -
- Let the mushrooms sit undisturbed in the hot pan before stirring and you will be rewarded with a deep golden crust that packs way more flavor than pale steamed mushrooms ever could.
- Always reserve a small ladle of gnocchi cooking water before draining because that starchy liquid can thin a too-thick sauce and help it cling to every dumpling perfectly.