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Creamy Goat Cheese Mushroom Gnocchi Recipe
Ben Carraoli

Creamy Goat Cheese Mushroom Gnocchi Recipe

I still remember the first time I made this creamy goat cheese mushroom gnocchi—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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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.)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.