Mushroom Gnocchi with Parmesan Cream Sauce is the ultimate comfort food for Italian cuisine lovers. This rich, creamy dish features tender potato gnocchi coated in a luscious Parmesan cheese sauce, paired with golden sautéed mushrooms. Ideal for dinner parties or a cozy night in, this recipe is sure to impress!
Mushroom Gnocchi with Parmesan Cream Sauce is an indulgent dish that pairs tender gnocchi with a rich, velvety Parmesan sauce and earthy mushrooms. This comforting meal is quick and easy to prepare, making it perfect for both weeknight dinners and elegant gatherings. With its creamy texture and savory flavors, it’s guaranteed to be a hit at the table.
INGREDIENTS
- Potato gnocchi: 1 lb, for a tender and pillowy pasta base.
- Mixed mushrooms: 1 lb (e.g., cremini, shiitake, or oyster), sliced, for a savory, earthy flavor.
- Olive oil: 2 tbsp, for sautéing the mushrooms.
- Garlic: 2 cloves (for mushrooms) + 1 clove (for sauce), minced, for a fragrant touch.
- Unsalted butter: 1 tbsp (for mushrooms) + 1 tbsp (for sauce), to enhance richness.
- Heavy cream: 1 cup, for the creamy sauce base.
- Grated Parmesan cheese: 1 cup, to create a luscious, cheesy sauce.
- Chicken or vegetable broth: ½ cup, to thin the sauce while adding depth.
- Nutmeg: A pinch (optional), for subtle warmth in the sauce.
- Salt and pepper: To taste, to season both the mushrooms and sauce.
- Fresh parsley: For garnish, to add a fresh, herbal note.
INSTRUCTIONS
- Step 1:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and slightly crisped.
- Step 2:
- Add minced garlic and butter to the skillet with the mushrooms. Cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.
- Step 3:
- Boil gnocchi in a pot of salted water according to package instructions (about 2-3 minutes). Drain and set aside.
- Step 4:
- In a saucepan over medium heat, melt butter. Add minced garlic and sauté for about 1 minute, until fragrant.
- Step 5:
- Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer.
- Step 6:
- Gradually whisk in grated Parmesan cheese, stirring until the sauce is smooth and creamy. Add a pinch of nutmeg (if using) and adjust seasoning with salt and pepper.
- Step 7:
- Add the cooked gnocchi and sautéed mushrooms to the sauce. Toss to coat evenly and heat through for 2-3 minutes.
- Step 8:
- Serve the gnocchi hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Serving and Storage Tips
- Serve immediately for the best flavor and texture. Pair with a crisp side salad or garlic bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to revive the sauce.
Helpful Notes
- For extra flavor, deglaze the mushroom pan with a splash of white wine before adding the sauce ingredients.
- Feel free to use store-bought gnocchi or homemade for an authentic touch.
Tips from Well-Known Chefs
- Use freshly grated Parmesan cheese for a smoother and creamier sauce.
- Sauté mushrooms in batches if needed to ensure they brown evenly without overcrowding the pan.