What should I do with leftovers?

Let gnocchi cool completely, then store in an airtight container in the fridge for up to 4 days! Reheat in a skillet over medium heat with a splash of milk or cream to help the sauce return to its velvety state. We don't recommend freezing this recipe, as the gnocchi can get a bit soggy and lose its shape.

What should I serve with mushroom gnocchi?

This is a fairly rich dish: we recommend pairing it with lighter, veggie-forward options like our 5 minute lemon arugula salad , a fall apple spinach salad , or some roasted parmesan broccoli ! We also love serving this gnocchi with some grilled salmon or grilled chicken.

Is this recipe vegetarian?

Most parmesan cheese is technically not vegetarian, since it's usually made with animal rennet! If you're a strict vegetarian (or if you're cooking for one!) look for parmesan cheese made without animal rennet for a true vegetarian option. The cheese counter at your grocery store should be able to point you in the right direction!

Creamy Mushroom Gnocchi

Name: Creamy Mushroom Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian Inspired
Ingredients: 3 Tablespoons unsalted butter, divided; 8 ounces baby portobello mushrooms, cleaned and sliced (about 3 heaping cups); 3 cloves garlic, minced; 1 shallot, diced (about 1/4 cup); Kosher salt to taste; 2 Tablespoons flour; 1/2 cup dry white wine (we used a Chardonnay); 1 cup milk; 1/4 teaspoon ground nutmeg; Fresh cracked black pepper, to taste; 2/3 cup shredded parmesan cheese (plus extra for garnish); Chopped parsley, for garnish (optional); 16 ounces (1 pound) potato gnocchi

Description

This easy mushroom gnocchi is ready in 30 minutes with a creamy parmesan sauce.

Ingredients

Scale

3 Tablespoons unsalted butter, divided
8 ounces baby portobello mushrooms, cleaned and sliced (about 3 heaping cups)
3 cloves garlic, minced
1 shallot, diced (about 1/4 cup)
Kosher salt to taste
2 Tablespoons flour
1/2 cup dry white wine (we used a Chardonnay)
1 cup milk
1/4 teaspoon ground nutmeg
Fresh cracked black pepper, to taste
2/3 cup shredded parmesan cheese (plus extra for garnish)
Chopped parsley, for garnish (optional)
16 ounces (1 pound) potato gnocchi

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Instructions

Boil water for the gnocchi

Bring a large pot of water to a boil on the stovetop.

Make the sauce while the water heats up

Heat a large skillet over medium-high heat. Set aside 1 Tablespoon of butter, then melt remaining butter in the hot skillet.
Add mushrooms and sauté for 5-6 minutes, stirring only occasionally, until mushrooms have reduced in size and begun to brown.
Add shallot and garlic to skillet; stir to combine. Cook, stirring occasionally, for 3-4 minutes until shallot is soft and translucent. Add a generous pinch of kosher salt; stir to combine.
Add remaining butter to skillet and let it melt, then add flour and stir to combine. The flour will soak up any liquid in the pan and clump together in a rough paste (this is your roux, which will thicken the sauce). Cook for 30 seconds or so, until fragrant.
Add white wine a little at a time, stirring constantly to break up any lumps of flour.
Add milk, nutmeg, and a few turns of fresh cracked black pepper; stir to combine. Bring sauce to a low simmer and cook, stirring occasionally, until sauce is thick and creamy, about 5-8 minutes.
Turn off the heat, add parmesan cheese, and stir until the cheese is melted into the sauce.

Cook the gnocchi and add it to the sauce

Add plenty of salt to your boiling water, then cook gnocchi according to package directions (this usually takes just a few minutes - you’ll know the gnocchi are done when they float to the top).
Use a spider or slotted spoon to transfer cooked gnocchi to the skillet with the mushroom sauce. Stir to combine, then taste and add salt or pepper as necessary.
Garnish with parsley, more parmesan cheese, or fresh cracked black pepper (optional) and serve immediately.

Notes

Substitutions. Use olive oil or avocado oil instead of butter. Use any mushroom variety you like (we love portobello, white button, oyster, or cremini mushrooms). Use chicken or vegetable stock instead of white wine. Use goat cheese, white cheddar, asiago, or gruyere in place of the parmesan if you like. Swap the gnocchi for your favorite pasta. You can use half and half or heavy cream instead of the milk here - just know the sauce will be much richer (if you go that route, you can also halve the flour). You can also swap our favorite vegan cauliflower cream sauce for the milk and flour here!

Additions. Add your favorite veggies (broccoli, peas, kale, spinach, etc.) or protein (chicken, shrimp, Italian sausage) to make this sauce a little heartier. Add fresh or dried herbs (we like sage, rosemary, and thyme) for a flavor boost. Finish the sauce with a squeeze of lemon or a dash of fish sauce for extra brightness.

Adjusting the sauce. If your sauce is too thick, add a splash of milk to thin it out. Sauce too thin? Let it simmer on medium-low heat for another 5-15 minutes until it thickens up. Depending on the size of your gnocchi, you may have a little more sauce than you need.

Shred your own parmesan. Pre-shredded cheeses are often coated with preservatives that prevent them from melting smoothly. For best results, use a good parmigiano-reggiano cheese, and shred it yourself.

Don't skip the salt! This is a simple sauce, so seasoning is especially important. Taste the sauce as you go and add salt to help the flavors pop. If you don't want to add salt, you can also add white wine, herbs, lemon, or a dash of fish sauce for extra flavor. (See the post above for a full walkthrough of additions & substitutions).

Strict vegetarians should look for a parmesan cheese made without rennet.