Gnocchi with Mushroom Sauce
Indulge in the ultimate comfort food with this Gnocchi with Mushroom Sauce recipe, where pillowy potato gnocchi meets a velvety, flavor-packed mushroom sauce. Sautéed cremini mushrooms, fragrant garlic, and delicate shallots are elevated with a splash of dry white wine and rich heavy cream, creating a luxurious sauce that clings perfectly to the tender gnocchi. Finished with a generous sprinkle of Parmesan cheese and fresh parsley, this dish is a harmonious balance of earthy, creamy, and savory flavors. Ready in just 35 minutes, this easy yet elegant recipe is perfect for weeknight dinners or date-night meals. Serve it with a crisp green salad and a glass of your favorite white wine for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 medium Shallots
- 2 Garlic cloves
- 250 g Cremini mushrooms
- 60 ml Dry white wine
- 120 ml Heavy cream
- 40 g Grated Parmesan cheese
- 2 tbsp Chopped fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
Finely dice the shallots and mince the garlic cloves. Clean the cremini mushrooms with a damp paper towel and slice them thinly.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted, add the shallots and sauté until softened, about 2-3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 6-7 minutes.
Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Reduce the heat to medium and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese, 1 tablespoon of parsley, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth. Adjust seasoning if needed, then keep warm over low heat.
Meanwhile, cook the gnocchi in the boiling water according to the package instructions, usually 2-3 minutes or until they float to the top. Drain the gnocchi well.
Add the cooked gnocchi to the mushroom sauce and gently toss to coat.
Divide the gnocchi among serving plates and garnish with the remaining parsley and extra Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 17.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 693 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
