Creamy Goat Cheese Mushroom Gnocchi Recipe| Rich & Savory Delight
I still remember the first time I made this Creamy Goat Cheese Mushroom Gnocchi Recipe—it was one of those meals that surprised me with how elegant yet comforting it felt. I wanted something cozy, but also a little special, and this dish delivered exactly that. The gnocchi turned pillowy soft, the mushrooms soaked up all that flavor, and the goat cheese melted into the creamiest sauce.
Honestly, after the first bite, I knew this was going straight into my regular dinner rotation. If you love simple ingredients transformed into something restaurant-worthy, you’re going to enjoy this as much as I did. You can also enjoy similar creamy textures in my Cheese Tortellini With Butter, Mushrooms, And Crispy Sage Recipe for another vegetarian delight.
Ingredients
- Potato gnocchi – 500 g (Soft store-bought potato gnocchi works best because it absorbs the creamy sauce beautifully and saves prep time.)
- Mushrooms – 250 g, sliced (Cremini or button mushrooms are ideal since they brown well and add a deep, earthy flavor.)
- Goat cheese – 120 g (Use a soft plain goat cheese log for a smooth, tangy, and creamy sauce.)
- Heavy cream – 1 cup (Full-fat cream creates a rich, silky texture and prevents the sauce from separating.)
- Olive oil – 2 tablespoons (Helps sauté the mushrooms evenly while adding subtle flavor.)
- Butter – 1 tablespoon (Adds richness and enhances mushroom caramelization.)
- Garlic – 3 cloves, minced (Fresh garlic gives stronger aroma and depth than pre-minced.)
- Fresh thyme – 1 teaspoon, chopped (Pairs perfectly with mushrooms and goat cheese for an herby note.)
- Salt – to taste (Season gradually since goat cheese already contains salt.)
- Black pepper – ½ teaspoon (Freshly cracked pepper balances the creaminess.)
- Parmesan cheese – ¼ cup, freshly grated (Optional, but adds a salty, nutty finish and extra depth.)
- Fresh parsley – 2 tablespoons, chopped (Brightens the dish and adds fresh color at the end.)
Note: The above ingredients make approximately 4 servings.
Variations
Easy swaps to match your taste or dietary needs.
- Dairy-free option: Use plant-based cream and dairy-free goat-style cheese. The sauce will still be creamy with a slightly lighter taste.
- Extra protein: Add pan-seared chicken, crispy bacon, or sautéed shrimp for a heartier meal. You can also try a protein-packed twist like in my Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe for a meaty alternative.
- More veggies: Stir in baby spinach or caramelized onions for added texture and sweetness.
- Spicy twist: A pinch of red pepper flakes gives the sauce a gentle kick.
- Gluten-free: Use gluten-free gnocchi made from rice or cauliflower.
Cooking Time
A quick overview to help you plan your meal.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
Simple tools that make cooking easier.
- Large skillet – for sautéing mushrooms and building the sauce
- Medium pot – to boil the gnocchi
- Wooden spoon – for stirring without damaging the gnocchi
- Colander – to drain cooked gnocchi
How to Make Creamy Goat Cheese Mushroom Gnocchi Recipe?
This recipe comes together smoothly when you follow these steps.
Preparing the Mushrooms
Start by heating olive oil and butter in a large skillet over medium heat. I like to let the pan get hot before adding mushrooms so they brown instead of steaming. Spread them out in a single layer and cook until golden, then add garlic and thyme for aroma.
Cooking the Gnocchi
While the mushrooms cook, bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, which usually takes just a few minutes. Drain them gently and set aside so they keep their soft texture.
Making the Creamy Sauce
Lower the skillet heat and pour in the heavy cream, stirring gently to combine with the mushrooms. Add goat cheese in small pieces so it melts evenly into the sauce. Stir until smooth and creamy without letting it boil.
Combining Everything
Add the cooked gnocchi directly into the skillet and toss gently so every piece is coated in sauce. Season with salt and black pepper, then sprinkle in Parmesan if using. Let everything simmer briefly so flavors come together.
Finishing Touches
Turn off the heat and garnish with fresh parsley. I always taste one last time here to adjust seasoning. Serve warm while the sauce is perfectly creamy and glossy.
Additional Tips for Making This Recipe Better
These are small things I learned after making it a few times.
- I always let mushrooms sit undisturbed at first so they caramelize properly.
- I add goat cheese off the heat to keep the sauce smooth and not grainy.
- I reserve a splash of gnocchi water in case the sauce needs loosening.
- I grate Parmesan fresh because it melts better and tastes cleaner.
How to Serve Creamy Goat Cheese Mushroom Gnocchi Recipe?
Serve it straight from the skillet for a rustic feel, or plate it neatly with extra sauce spooned on top. I love adding a sprinkle of fresh herbs and a few shavings of Parmesan for presentation. Pair it with a crisp green salad or garlic bread to balance the richness. For entertaining, serve smaller portions as a luxurious vegetarian main.
Nutritional Information
- Calories: ~520 kcal
- Protein: ~14 g
- Carbohydrates: ~55 g
- Fat: ~28 g
Make Ahead and Storage
Make Ahead
You can prep the mushrooms and sauce base a day ahead and store it in the fridge. When ready to serve, reheat gently and add freshly cooked gnocchi for best texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen slightly, making it even more delicious the next day.
Reheating
Reheat on the stove over low heat, adding a splash of cream or milk to loosen the sauce. Avoid high heat to prevent the cheese from separating.
Why You’ll Love This Recipe?
This creamy goat cheese mushroom gnocchi is comforting yet elegant, making it perfect for both weeknights and special dinners.
- It’s quick to make, with minimal prep and simple steps.
- The flavors are rich, balanced, and customizable.
- It works well for vegetarian diets without feeling heavy.
- The creamy sauce feels indulgent but uses everyday ingredients.
Once you try it, I’m sure this recipe will become one of those meals you crave when you want something cozy, creamy, and deeply satisfying.
Creamy Goat Cheese Mushroom Gnocchi Recipe
Ingredients
Method
- Start by heating olive oil and butter in a large skillet over medium heat. I like to let the pan get hot before adding mushrooms so they brown instead of steaming. Spread them out in a single layer and cook until golden, then add garlic and thyme for aroma.
- While the mushrooms cook, bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, which usually takes just a few minutes. Drain them gently and set aside so they keep their soft texture.
- Lower the skillet heat and pour in the heavy cream, stirring gently to combine with the mushrooms. Add goat cheese in small pieces so it melts evenly into the sauce. Stir until smooth and creamy without letting it boil.
- Add the cooked gnocchi directly into the skillet and toss gently so every piece is coated in sauce. Season with salt and black pepper, then sprinkle in Parmesan if using. Let everything simmer briefly so flavors come together.
- Turn off the heat and garnish with fresh parsley. I always taste one last time here to adjust seasoning. Serve warm while the sauce is perfectly creamy and glossy.
Notes
- I always let mushrooms sit undisturbed at first so they caramelize properly.
- I add goat cheese off the heat to keep the sauce smooth and not grainy.
- I reserve a splash of gnocchi water in case the sauce needs loosening.
- I grate Parmesan fresh because it melts better and tastes cleaner.