Tender little potato dumplings are simmered in a rich, velvety sauce that’s easy enough for every day, but fancy enough for a special occasion!
Why You’ll Love This Gnocchi Recipe
The sauce is AMAZING in this dish, rich, creamy, and full of flavor. Using store bought gnocchi makes this dish extra fast. This can be served as a side dish or as a main meal. Can be made from scratch using homemade gnocchi if you’d like!
Ingredients
GNOCCHI Fresh or frozen gnocchi (pronounced “NEO-kee”) makes this recipe fast. You can find gnocchi in the pasta aisle and they are usually clear packages (you can also get it online). Some brands of gnocchi are also refrigerated and sold near the fresh pastas. MUSHROOMS: I prefer brown mushrooms (cremini) in this recipe as they have a bit more flavor but white mushrooms work too. SAUCE This cream sauce is simple to make and rich in flavor. Adding white wine to cooking adds a lot of flavor so if possible, keep a small bottle on hand for cooking. If you absolutely cannot have wine, it can be left out. Choose a white wine that isn’t too sweet and that you would like to drink. Cooking wines are not recommended. Try Pinot Gris,Sauvignon Blanc, or chardonnay.
Variations
Gnocchi can be found in a variety of flavors and colors, feel free to try butternut squash or spinach gnocchi. Try different varieties of mushrooms like baby Bellas, enoki, lobster, or criminis. Stir some finely chopped kale or spinach into the sauce. Garnish with crumbled bacon and black pepper if you’d like.
How to Make Creamy Mushroom Gnocchi
Garnish with extra parmesan, parsley, & serve.
Truffle dishes in restaurants are expensive (the mushroom not the chocolate)! Did you know that just a little tiny bit of truffle oil can flavor a whole dish? This means a small bottle can flavor countless meals for a small fraction of the price. Add it to rice, pastas, mac and cheese, or even frozen french fries or vegetable casseroles.
Tips for a Perfect Gnocchi Dish
Gnocchi is cooked once it floats. Do not rinse or oil the gnocchi once drained, the little bit of starch left will help thicken the sauce and allow the sauce to cling better. Clean mushrooms by brushing dirt or debris instead of rinsing them if possible. If they’re really dirty, a very quick rinse will do. Wet mushrooms lose a little of their earthy flavor and don’t pan fry as well. Use whole or halved button mushrooms, or sliced white or brown mushrooms. Chicken broth can be replaced with mushroom broth if you have it.
What to Serve With Gnocchi
Kale Caesar Salad – full of flavor & nutrition Roasted Parmesan Asparagus – 5 easy ingredients Sauteed Green Beans – ready in 15 minutes Brussels Sprout Salad – a great make-ahead dish Air Fryer Broccolini – quick & easy to make
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