Creamy Mushroom Gnocchi (Printable)

Tender potato dumplings in a silky mushroom cream sauce with garlic, herbs, and Parmesan cheese

# What You'll Need:

01 - 1.1 lb potato gnocchi, fresh or store-bought

02 - 10 oz mixed mushrooms, sliced

03 - 1 small onion, finely chopped

04 - 2 cloves garlic, minced

05 - 2 tbsp fresh parsley, chopped

06 - 2 tbsp unsalted butter

07 - 2/3 cup heavy cream

08 - 1/4 cup vegetable broth

09 - 2 oz grated Parmesan cheese

10 - Salt and freshly ground black pepper, to taste

11 - Pinch of grated nutmeg

01 - Bring a large pot of salted water to a boil for gnocchi.

02 - In a large skillet over medium heat, melt butter. Add onions and cook until softened, about 3 minutes.

03 - Add garlic and mushrooms. Sauté until golden and moisture has evaporated, about 6-8 minutes.

04 - Season with salt, pepper, and nutmeg. Stir in vegetable broth and simmer 2 minutes.

05 - Pour in cream and bring to gentle simmer. Add Parmesan, stir until melted and sauce is smooth.

06 - Cook gnocchi in boiling water until floating, 2-3 minutes for fresh or per package directions.

07 - Drain gnocchi and add to skillet. Toss gently to coat. Sprinkle with parsley and serve immediately.

01 -

Everything comes together in under thirty minutes but tastes like you spent hours at the stove
The sauce uses simple ingredients to create something velvety and luxurious
Perfect for those nights when you want comfort food without the heaviness of pasta

02 -

Do not crowd the pan when cooking mushrooms or they will steam instead of getting that golden color
Gnocchi cooks incredibly fast so stand right by the pot and watch for them to float
The sauce thickens quickly off the heat so serve immediately

03 -