How to make Mushroom Gnocchi? (Rich, Creamy and Incredibly Cozy)

This recipe for simple, creamy, rich, and warm mushroom gnocchi is fantastic! A rich, silky sauce simmering tender small potato dumplings is simple enough for every day but elegant enough for a special event.

Why This Gnocchi Recipe Will Be Popular

• This dish’s sauce is AMAZING; it is thick, creamy, and flavorful.
• This dish can be prepared very quickly by using pre-made gnocchi.
• This can be eaten as a main course or as a side dish.
• if you’d like, it can be created from scratch with homemade gnocchi.

Ingredients

GNOCCHI This recipe is made quickly with fresh or frozen gnocchi (pronounced “NEO-kee”). Gnocchi can be found in the pasta section, and they are typically sold in clear containers (you can also get them online).

Near the fresh kinds of pasta are certain gnocchi brands that are also available in refrigerators.

MUSHROOMS: For this recipe, I prefer using brown mushrooms (cremini), but white mushrooms also work.

SAUCE This cream sauce is flavorful and easy to create.

Keep a small bottle of white wine on hand for cooking if at all possible as it adds a lot of flavors. Wine can be omitted if you absolutely must not consume any.

Pick a white wine that you enjoy drinking and that isn’t overly sugary. Wines are not advised for cooking. Try chardonnay, sauvignon blanc, or pinot gris.

Variations

• Try butternut squash or spinach gnocchi if you want to sample the variety of tastes and hues available for gnocchi.
• Try several kinds of mushrooms, such as criminis, lobster, enoki, or baby Bellas.
• Add some spinach or kale that has been finely chopped to the sauce.
• If desired, garnish with black pepper and crumbled bacon.

Creamy Mushroom Gnocchi Recipe

1. Cook Gnocchi: Prepare gnocchi as directed on the packet.
2. Fry Cook the mushrooms along with the onion and garlic. Cook after adding the white wine.
3. The sauce is a simmer: Add thyme, cream, and chicken broth to the mushrooms.
4. Incorporate and serve: Pour the sauce over the drained gnocchi and parmesan Parmesan.

Serve with additional parmesan and parsley as a garnish.

Go, Gourmet

Restaurant truffle meals are pricey (the mushroom, not the chocolate)!

You might not be aware that a single drop of truffle oil can flavor an entire dish. This implies that a small bottle can flavor a large number of meals for a very small portion of the cost.

Add it to mac and cheese, rice, pasta, frozen french fries, and vegetable casseroles, among other dishes.

How to Make the Best Gnocchi Recipe

• Once it floats, gnocchi is done.
• Once drained, do not rinse or oil the gnocchi because the little bit of starch still there will help the sauce thicken and stick better.
• If at all feasible, clean mushrooms by brushing off any dirt or debris rather than rinsing them. If they are very filthy, just give them a quick rinse. Wet mushrooms don’t pan-fry as well and lose some of their earthy flavors.
• Use sliced white or brown mushrooms, and whole or halved button mushrooms.
• Using mushroom broth in place of chicken broth is an option.

Mushroom Gnocchi

A simple meatless supper that is incredibly rich and creamy is mushroom gnocchi.

Ingredients

• 1 package gnocchi 17.6 oz (or 1 recipe homemade gnocchi)
• 1 tablespoon butter
• ½ onion diced
• 2 cloves garlic minced
• 8 ounces of mushrooms sliced
• ½ cup dry white wine
• ½ cup chicken broth
• 1 teaspoon cornstarch
• 1 cup heavy cream
• ⅛ teaspoon dried thyme leaves or 2 sprigs of fresh thyme
• 3 tablespoons parmesan cheese freshly gratedMushroom Gnocchi, plus extra for garnish
• fresh parsley for garnish optional

Instructions for Mushroom Gnocchi

1. In a large skillet over medium heat, melt the butter. For about 3 minutes, add the onion and garlic and simmer until tender.
2. When the mushrooms are soft, stir in the mushrooms and simmer for an additional 5 minutes.
3. White wine should be added and simmered until practically gone.
4. Combine the cornstarch and chicken broth. To the pan with the mushrooms, add cream, chicken broth, and thyme. 5 minutes of simmering, or until reduced by half and just barely thickened
5. Cook the gnocchi according to the instructions on the package while the sauce is simmering. Drain thoroughly without rinsing.
6. Stir in the parmesan cheese to the sauce. For one minute, add the gnocchi and simmer. Before serving, remove from heat and let stand for 2-3 minutes.
7. If preferred, add more parmesan cheese and parsley as a garnish.

Notes

Once it floats, gnocchi is done.

Once drained, do not rinse or oil the gnocchi because the little bit of starch still there will help the sauce thicken and stick better.

If at all feasible, clean mushrooms by brushing off any dirt or debris rather than rinsing them. If they are very filthy, just give them a quick rinse. Wet mushrooms don’t pan-fry as well and lose some of their earthy flavors.

Use sliced white or brown mushrooms

and whole or halved button mushrooms.

Using mushroom broth in place of chicken broth is an option.

Nutrition information

Calories: 294 | Carbohydrates: 7g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 221mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg