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Mushroom Gnocchi with Parmesan Cream Sauce Recipe
Ben Carraoli

Mushroom Gnocchi with Parmesan Cream Sauce Recipe

I still remember the first time I made this mushroom gnocchi with parmesan cream sauce, and honestly, I didn’t expect it to turn out this good. The creamy sauce clung to every little pillow of gnocchi, and the mushrooms added that deep, earthy flavor I love. It felt like something I’d order at a cozy Italian restaurant, but I made it right at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb potato gnocchi – Soft pillowy gnocchi works best; shelf-stable or fresh is ideal.
  • 1 lb mixed mushrooms cremini, shiitake, oyster, sliced – Using a mix creates deeper flavor than one type alone.
  • 2 tbsp olive oil – Helps brown the mushrooms evenly without burning.
  • 2 cloves garlic minced (for mushrooms) – Adds savory depth; don’t overcook it.
  • 1 tbsp unsalted butter for mushrooms – Enhances the natural umami of mushrooms.
  • Salt to taste – Season gradually to avoid overpowering the sauce.
  • Black pepper to taste – Freshly cracked gives the best aroma.
  • 1 cup heavy cream – Creates the luxurious silky sauce texture.
  • 1 cup freshly grated parmesan cheese – Always grate fresh for smoother melting.
  • ½ cup chicken or vegetable broth – Balances the richness of the cream.
  • 1 tbsp unsalted butter for sauce – Adds richness and gloss.
  • 1 clove garlic minced (for sauce) – Gives the cream sauce a gentle garlic note.
  • Pinch of nutmeg optional – A small amount elevates the cream flavor.
  • Fresh parsley chopped – Adds freshness and color at the end.

Method
 

  1. Heat olive oil in a large skillet over medium heat and add the sliced mushrooms. Let them cook undisturbed at first so they brown properly. Stir occasionally until golden and tender.
  2. Add minced garlic and butter, then cook briefly until fragrant. Season with salt and pepper and set the mushrooms aside.
  3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, which usually takes just a few minutes.
  4. Drain the gnocchi well and keep them ready while you finish the sauce.
  5. In a saucepan, melt butter over medium heat and add garlic. Cook gently until fragrant but not browned.
  6. Pour in the heavy cream and broth, letting it simmer gently. Slowly stir in the parmesan until fully melted and smooth. Add nutmeg if using.
  7. Add the cooked gnocchi and mushrooms directly into the sauce. Gently toss until everything is evenly coated.

Notes

  • I always grate parmesan fresh for smoother melting and better flavor.
  • I avoid overcrowding mushrooms so they brown instead of steaming.
  • I add a splash of broth if the sauce thickens too much.
  • I taste at the end and adjust salt and pepper carefully.
  • I finish with fresh herbs for brightness and balance.