Gnocchi with Creamy Mushroom Sauce
Pillowy gnocchi are pan-seared until golden, then enveloped in a luxurious cream sauce made with three kinds of wild mushrooms, shallots, white wine, fresh thyme, and a mountain of Parmigiano Reggiano. Finished with truffle oil or crispy shallots, this is the definition of cozy elegance in 30 minutes.
Why You’ll Love This Recipe
This is the dish that makes people close their eyes and whisper “oh my god.” The gnocchi get crisp-chewy edges while staying cloud-like inside; the sauce is deeply mushroomy yet light because it’s finished with lemon and fresh herbs; and the whole thing tastes like you spent hours when it’s honestly faster than ordering takeout. It’s rich but balanced, vegetarian (easily vegan), and guaranteed to become your signature dish.
Gnocchi with Creamy Mushroom Sauce
Fluffy potato gnocchi swimming in a silky wild mushroom cream sauce with garlic, thyme, white wine, and Parmesan snow.
Ingredients
- 500 g (17–18 oz) good-quality potato gnocchi
- 450–500 g (1 lb) mixed wild mushrooms, torn or sliced
- 5 tablespoons European-style salted butter, divided
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, finely minced (or ½ small onion)
- 4 large garlic cloves, minced or microplaned
- ⅔ cup (160 ml) dry white wine
- 1¼ cups (300 ml) heavy cream
- 1 cup (100 g) freshly microplaned Parmigiano Reggiano + extra
- 2 teaspoons fresh thyme leaves
- Zest of 1 lemon + ½ teaspoon juice
- Sea salt & freshly cracked black pepper
- Optional luxury: ½–1 teaspoon white truffle oil
- Crispy sage leaves (10–12 leaves fried 30 seconds in hot butter)
Instructions
- Bring 4–5 quarts water to a rolling boil and salt aggressively. Have a spider or slotted spoon ready.
- Heat your largest non-stick or cast-iron pan over medium-high for 2 minutes. Add 2 tbsp butter + 2 tbsp olive oil. When butter foams, add ALL the gnocchi in one layer. Do NOT touch for 3 full minutes — let them form a golden crust.
- After 3 minutes, gently flip gnocchi. Cook another 2–3 minutes until 70% are golden. Transfer to a plate (they’ll finish later).
- In the same pan (don’t wipe it!), add remaining 3 tbsp butter + 1 tbsp oil. Add mushrooms in one layer. Cook undisturbed 4 minutes until deeply golden underneath. Toss, cook another 3–4 minutes until browned and any liquid evaporates. Season with ½ tsp salt.
- Push mushrooms to the edges. Add shallot and garlic to the center; sauté 60–90 seconds until translucent and fragrant.
- Pour in white wine, scrape up every golden bit, and reduce by two-thirds (2–3 minutes).
- Drop gnocchi into the boiling water now — they only need 2–3 minutes total.
- Remove pan from heat. Pour in cold cream, stir, then return to medium-low. Add thyme leaves and simmer gently 90 seconds. Reserve 1½ cups gnocchi water, then use spider to transfer gnocchi directly into the sauce (some water clinging is perfect).
- Add ¾ cup gnocchi water, all the Parmesan, lemon zest, and juice. Toss vigorously 60–90 seconds over medium heat until sauce is glossy and thickly coats each gnocchi (add more water if needed). Off heat, swirl in 1 final teaspoon raw butter for extra silkiness.
- Taste — it should be highly seasoned. Plate into warmed bowls, shower with extra Parmesan, cracked pepper, crispy sage, and a few drops of truffle oil if using. Serve immediately with crusty bread and the rest of that white wine.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 555Total Fat 35gSaturated Fat 20gUnsaturated Fat 15gCholesterol 319mgSodium 200mgCarbohydrates 37gFiber 5gSugar 6gProtein 15g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Buy the best vacuum-packed or refrigerated potato gnocchi (De Cecco, Delallo, or Trader Joe’s cauliflower gnocchi for low-carb).
- Pan-sear the gnocchi dry—no oil first—until they form a golden crust; this is non-negotiable for texture.
- Use a mix of fresh + rehydrated dried porcini—the soaking liquid is liquid gold for the sauce.
- Deglaze with wine and reduce fully before adding cream to avoid curdling and concentrate flavor.
- Microplane the Parmesan and add off-heat for silky emulsion.
- Finish with a raw butter swirl and lemon zest after plating—this keeps the sauce glossy and bright.
- Reserve 2 cups pasta/gnocchi water—you control the sauce thickness.
Ingredients Notes
- Gnocchi: 500 g (17–18 oz) shelf-stable or refrigerated potato gnocchi.
- Dried porcini: 20 g gives insane depth; their soaking liquid replaces stock.
- Fresh mushrooms: 400 g mixed (cremini, shiitake, oyster, king trumpet) for texture variety.
- Cream: 35–38% fat heavy cream only.
- Parmesan: real Parmigiano Reggiano, 24-month minimum, microplaned.
- White wine: dry, crisp (Sauvignon Blanc, Pinot Grigio).
- Shallot & garlic: shallot for sweetness, garlic for punch.
Variations and Substitutions
- Truffle gnocchi: Add 1 tsp white truffle oil or fresh truffle shavings at the end.
- Protein: Add seared scallops, shrimp, or crispy pancetta.
- Vegan: Cauliflower gnocchi + oat cream + nutritional yeast + vegan butter.
- Low-carb: Trader Joe’s cauliflower gnocchi + same sauce.
- Spicy: Infuse a dried chili or add Calabrian chili paste.
- Blue cheese version: Swap half the Parmesan for gorgonzola.
Storage Options
- Fridge: Up to 3 days in airtight container.
- Reheat gently in pan with splash of cream/water—never microwave.
- Freezer: Freeze sauce and cooked gnocchi separately up to 2 months.
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