There are days when you crave something heartwarming and comforting, and for me, that dish is gnocchi with creamy mushroom sauce. I remember the first time I had gnocchi; it was at a quaint Italian restaurant, the type where the clattering of plates creates a cozy ambiance.
The gnocchi just melted in my mouth, and I was hooked. Over the years, I’ve experimented with various recipes, but the creamy mushroom sauce perfectly complements the soft texture of the gnocchi.
What is Gnocchi with Creamy Mushroom Sauce?
Gnocchi is a type of Italian pasta made from potatoes, flour, and eggs. It is an unassuming dish but delivers a delightful taste that warms your soul. When paired with a creamy mushroom sauce, it transforms into a complete meal.
The earthy, rich flavors of the mushrooms perfectly balance the delicate softness of the gnocchi, creating a dish you’ll want to make time and again.
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Why You’ll Love This Gnocchi with Creamy Mushroom Sauce
Here’s the deal: This isn’t just any old recipe. It’s a dish that marries convenience with flavor. Busy weeknight? No problem.
This recipe is quick to prepare! With a base of creamy goodness and satisfying gnocchi, you’ll find it hard to resist seconds. Plus, variations can keep it exciting! And who doesn’t love an easy dish that looks gourmet?
The Ingredients
Let’s dive into what you’ll need to whip up this tasty delight. Trust me; these ingredients are simple yet divine.
For the Creamy Mushroom Sauce:
- ¾ cup heavy whipping cream – This will add that luscious creaminess that makes the sauce irresistible.
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water – A little trick to help thicken the sauce.
- 3 garlic cloves, finely sliced – Garlic adds depth and flavor.
- ¼ teaspoon freshly ground black pepper – Just a touch for warmth.
- 2 tablespoons unsalted butter – Because butter makes everything better.
- ½ teaspoon fine sea salt – Elevates all the flavors.
- ¼ cup grated Parmesan cheese – Adds richness.
- ½ teaspoon soy sauce – Enhances the umami factor.
- 1½ cups low-sodium chicken stock – Just enough to make it soupy but not too runny.
- 16 ounces cremini or white mushrooms, thinly sliced – The star of the show!
For the Gnocchi:
- Two 16-ounce packages of gnocchi, cooked according to the instructions – I swear by mini gnocchi like DeLallo’s for this dish.
Step by Step Instructions
Let’s get to the good part! Here’s how to create this mouthwatering gnocchi with creamy mushroom sauce.
Step 1: Cook the Gnocchi
Start by boiling a large pot of salted water. Once it’s bubbling, toss in your gnocchi. You’ll typically want to cook it according to the package instructions. Fresh gnocchi will take just 2-3 minutes! As they float to the surface, they are done. Drain and set aside, but don’t forget to save a bit of that pasta water. It may come in handy!
Step 2: Sauté the Mushrooms
In a large skillet, melt the unsalted butter over medium heat. Toss in your sliced mushrooms. Allow them to cook until they’re golden brown. This should take about 5-7 minutes. They should be fragrant and tender. How do you know you’ve nailed it? Those lovely golden edges!
Step 3: Add Garlic and Season
Next, throw in the finely sliced garlic and the ground black pepper. Stir it all together. You’ll want to let this cook for another minute or so. Trust me; the aroma will have you hooked. It’s like a sneak peek of what’s to come!
Step 4: Incorporate the Sauce
At this point, pour in the low-sodium chicken stock and bring it to a simmer. Once simmering, whisk together the cornstarch and cold water until smooth, then slowly stir it into your skillet. This will thicken the sauce. It should bubble away like a gentle cauldron of yumminess. After a couple of minutes, add in the heavy whipping cream and soy sauce. Taste it. Adjust salt or pepper if needed.
Step 5: Add the Cheese
Here comes the moment of truth. Stir in the grated Parmesan cheese. Watch as it melts into the creamy mixture, making it even more delectable. If the sauce seems too thick, you can add a splash of that reserved pasta water until it reaches your desired consistency.
Step 6: Combine Gnocchi and Sauce
Now, introduce the cooked gnocchi into the creamy mushroom sauce. Toss gently to ensure every piece is coated—let the gnocchi soak up all that flavor. About 2-3 minutes on the heat will help merge everything perfectly.
Step 7: Serve
Transfer your heavenly dish to bowls. I like to sprinkle a bit more cheese on top, along with freshly cracked black pepper for good measure. Grab a fork and dive in. You won’t regret it!
Tips & Tricks
- Use Fresh Mushrooms: Fresh mushrooms elevate this dish. Dried mushrooms can lack the depth of flavor found in fresh varieties.
- Don’t Overcook the Gnocchi: Keep a close eye while cooking gnocchi. Overcooked gnocchi can become mushy, so be vigilant.
- Experiment with Cheese: If you fancy something different, try mixing in a bit of fontina or even goat cheese for a creamy twist.
- Herbs Galore: Add fresh herbs like thyme or parsley just before serving for a burst of freshness.
- Make it Vegan: Use coconut cream and omit the cheese for a dairy-free version without sacrificing creaminess.
Nutrition Information
Once you’ve devoured your plate, you might wonder about the nutrition breakdown. Per serving (assuming 4 servings), expect approximately:
- Calories: 590 kcal
- Protein: 15g
- Carbohydrates: 60g
- Fat: 31g
- Fiber: 2g
This can vary based on specific ingredients and portion sizes, but it packs quite the caloric punch!
Can I Store Gnocchi with Creamy Mushroom Sauce?
Yes, you absolutely can! Store it in an airtight container and keep it in the refrigerator for up to 3 days. Just know that the gnocchi may absorb the sauce over time. When reheating, add a splash of cream or chicken stock to get it nice and creamy again.
What Can I Serve with Gnocchi with Creamy Mushroom Sauce?
You can serve this dish in various ways. Here are some ideas:
- Garlic Bread: A side of crispy garlic bread is perfect for soaking up that creamy sauce.
- Salad: A light, refreshing salad with mixed greens, cherry tomatoes, and balsamic vinaigrette balances perfectly.
- Roasted Vegetables: Pair with seasonal roasted vegetables like asparagus or Brussels sprouts for added texture and flavor.
- Wine: A crisp pinot grigio or a light red like pinot noir complements this dish wonderfully.
- Grilled Chicken or Shrimp: For those craving protein, grilled chicken or shrimp can be deliciously added on top.
Variations
Are you feeling a bit adventurous? Here are five variations to switch things up!
- Spinach and Ricotta: Add fresh spinach and dollops of ricotta for a burst of green. It adds freshness and creaminess.
- Pesto Cream Sauce: Combine basil pesto with the creamy sauce for a pop of flavor and vibrant color; it’s a fresh twist that’s surprisingly delightful.
- Sun-Dried Tomatoes: Toss in some chopped sun-dried tomatoes for a bit of tangy sweetness. It beautifully contrasts the creamy richness.
- Walnut Crumble: Top your dish with a sprinkle of toasted walnuts for an added crunch and nutty flavor.
- Truffle Oil: Drizzle some truffle oil on top right before serving for that lavish touch. It takes the dish to another level.
Gnocchi with Creamy Mushroom Sauce Recipe
Equipment
- Skillet
- bowl
Ingredients
For the Creamy Mushroom Sauce:
- ¾ cup heavy whipping cream – This will add that luscious creaminess that makes the sauce irresistible.
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water – A little trick to help thicken the sauce.
- 3 garlic cloves finely sliced – Garlic adds depth and flavor.
- ¼ teaspoon freshly ground black pepper – Just a touch for warmth.
- 2 tablespoons unsalted butter – Because butter makes everything better.
- ½ teaspoon fine sea salt – Elevates all the flavors.
- ¼ cup grated Parmesan cheese – Adds richness.
- ½ teaspoon soy sauce – Enhances the umami factor.
- 1½ cups low-sodium chicken stock – Just enough to make it soupy but not too runny.
- 16 ounces cremini or white mushrooms thinly sliced – The star of the show!
For the Gnocchi:
- Two 16-ounce packages of gnocchi cooked according to the instructions – I swear by mini gnocchi like DeLallo’s for this dish.
Instructions
Step 1: Cook the Gnocchi
- Start by boiling a large pot of salted water. Once it’s bubbling, toss in your gnocchi. You’ll typically want to cook it according to the package instructions. Fresh gnocchi will take just 2-3 minutes! As they float to the surface, they are done. Drain and set aside, but don’t forget to save a bit of that pasta water. It may come in handy!
Step 2: Sauté the Mushrooms
- In a large skillet, melt the unsalted butter over medium heat. Toss in your sliced mushrooms. Allow them to cook until they’re golden brown. This should take about 5-7 minutes. They should be fragrant and tender. How do you know you’ve nailed it? Those lovely golden edges!
Step 3: Add Garlic and Season
- Next, throw in the finely sliced garlic and the ground black pepper. Stir it all together. You’ll want to let this cook for another minute or so. Trust me; the aroma will have you hooked. It’s like a sneak peek of what’s to come!
Step 4: Incorporate the Sauce
- At this point, pour in the low-sodium chicken stock and bring it to a simmer. Once simmering, whisk together the cornstarch and cold water until smooth, then slowly stir it into your skillet. This will thicken the sauce. It should bubble away like a gentle cauldron of yumminess. After a couple of minutes, add in the heavy whipping cream and soy sauce. Taste it. Adjust salt or pepper if needed.
Step 5: Add the Cheese
- Here comes the moment of truth. Stir in the grated Parmesan cheese. Watch as it melts into the creamy mixture, making it even more delectable. If the sauce seems too thick, you can add a splash of that reserved pasta water until it reaches your desired consistency.
Step 6: Combine Gnocchi and Sauce
- Now, introduce the cooked gnocchi into the creamy mushroom sauce. Toss gently to ensure every piece is coated—let the gnocchi soak up all that flavor. About 2-3 minutes on the heat will help merge everything perfectly.
Step 7: Serve
- Transfer your heavenly dish to bowls. I like to sprinkle a bit more cheese on top, along with freshly cracked black pepper for good measure. Grab a fork and dive in. You won’t regret it!
Notes
- Use Fresh Mushrooms: Fresh mushrooms elevate this dish. Dried mushrooms can lack the depth of flavor found in fresh varieties.
- Don’t Overcook the Gnocchi: Keep a close eye while cooking gnocchi. Overcooked gnocchi can become mushy, so be vigilant.
- Experiment with Cheese: If you fancy something different, try mixing in a bit of fontina or even goat cheese for a creamy twist.
- Herbs Galore: Add fresh herbs like thyme or parsley just before serving for a burst of freshness.
- Make it Vegan: Use coconut cream and omit the cheese for a dairy-free version without sacrificing creaminess.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can prepare the sauce a day in advance. Just cook the gnocchi fresh when you’re ready to serve to maintain the right texture.
2. Is gnocchi gluten-free?
Traditional gnocchi contains wheat flour, which means it’s not gluten-free. However, you can find gluten-free gnocchi made from potato or other gluten-free flours in many stores.
3. Can I freeze gnocchi with creamy mushroom sauce?
Freezing isn’t recommended due to the creamy sauce. However, you can freeze uncooked gnocchi. Just boil before adding to the sauce.
4. How do I know if the sauce is seasoned properly?
Taste is key. Adjust the salt and pepper gradually while cooking. You want a balance between flavors that compliments the mushrooms.
5. What if I don’t have all the ingredients?
Substitutes can work well. For example, use vegetable broth for a vegetarian option, and switch the cheese for non-dairy options as needed.
Conclusion
As I sit back and enjoy the last bites of gnocchi with creamy mushroom sauce, I can’t help but smile. This dish is not just food; it’s a comforting hug on a plate. With its simplicity, versatility, and delightful flavors, it has become a cherished recipe in my home. Whether enjoyed on a weeknight or served at a cozy gathering, it always impresses. I invite you to try this recipe, make it your own, and most importantly, savor every moment spent in the kitchen and around the table. Buon appetito!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more