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Creamy Mushroom Gnocchi

This creamy mushroom and sage gnocchi is the perfect Fall dish. With pillowy gnocchi, earthy mushrooms, and sage in a luscious sauce.
Course Dinner, Main Dish
Cuisine Italian
Keyword Comfort Food, Cream Sauce, Gnocchi, Mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 people

Ingredients

Roasted Mushrooms

  • cremini mushrooms cut in half or sliced
  • oyster mushrooms separate larger clusters
  • shiitake mushrooms keep whole
  • maitake mushrooms keep whole
  • olive oil

Creamy Mushroom Gnocchi

  • 1 lb potato gnocchi
  • 3 tbsp butter
  • 15-20 sage leaves
  • 4 cloves garlic minced
  • 1 shallot minced
  • 1 pint cremini (baby bella) mushrooms sliced
  • 2 tbsp flour
  • 1 cup broth beef or vegtable
  • 3 tbsp heavy cream
  • 2 tbsp dried mushrooms grounded
  • 1/2 cup Parmesan cheese freshly grated
  • salt

Instructions

Roasted Mushrooms

  • Preheat oven to 400 degrees.
  • Lay mushrooms in a single layer on a sheet pan. Drizzle generously with olive oil and sprinkle with a generous pinch of salt.
  • Roast for 8-10 minutes, until bottoms are brown, flip and roast until golden brown approx another 8-10 min. Remove from the oven and place on the side.

Creamy Mushroom Gnocchi

  • Fill a pot with salted water large enough to boil the gnocchi. Bring to a boil, but don't drop the gnocchi just yet they only take a few minutes to cook.
  • In a pan over medium-low heat melt the butter. Once the butter has melted toss in the sage and cook for 1-2 minutes before adding in the garlic, and shallots. Cook for 3-5 minutes until soft and fragrant, but not brown.
  • Add in the mushrooms and cook for another 4-6 minutes until mushrooms are brown, trying not to over mix (it helps with the browning).
  • Add in flour and mix to combine (this might look and seem weird). Cook for another 3 minutes. Add in the broth and dried mushroom powder. Mix thoroughly incorporating the cooked flour into the broth. Cook until broth has thickened approx 2-3 minutes.
  • Drop the gnocchi and cook until they float. Depending on the brand and if they are fresh or not this may take 2-3 minutes. Reserve 1/4 cup of the water.
  • Add in the heavy cream and Parmesan cheese to the sauce, mix to combine. Drop the cooked gnocchi in the sauce and simmer for a minute. If the sauce is too thick add a little bit of the reserved gnocchi water. Top with crispy roasted mushrooms, a few leaves of sage and serve immediately.

Notes

  • Quantity for the roasted mushrooms is up to you. Roast as much or as little as you would like to top your bowl with.