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Black spoon stirring mushroom gnocchi in a large skillet.

Creamy Mushroom Gnocchi

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2-4 1x
  • Category: Pasta
  • Cuisine: Italian Inspired


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


  • 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


Boil water for the gnocchi 

Make the sauce while the water heats up

Cook the gnocchi and add it to the sauce 


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. 

Keywords: gnocchi, pasta, comfort food