The College Housewife » Recipes » Creamy Mushroom Gnocchi

Creamy Mushroom Gnocchi

This creamy mushroom gnocchi pairs a mouthwatering sauce made of brown cremini mushrooms and fresh rosemary with light, pillowy potato gnocchi. Easy enough to make on a weeknight, this mushroom gnocchi is the perfect vegetarian dinner but also pairs amazing with chicken or steak.

A huge thank you to DeLallo for sponsoring this post!

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

Let’s be honest, with the high stress of the last few weeks, we are all in need of a relaxing home-cooked meal. Enter this savory mushroom cream sauce and light, pillowy gnocchi pair — one of my favorite comfort foods! The gnocchi is SUPER easy to make using the DeLallo Kit, too. You just add water to the potato and cheese mixture then enjoy the irresistible light and airy texture and savory potato flavor!

Why you’ll love this dish:

  • It’s simple and quick. Total cook time is just 35 minutes! Yep, 35 minutes start to finish and you are enjoying a savory Italian pasta dish in the comfort of your home. 
  • It’s easily customizable. The light, pillowy gnocchi pairs perfectly with literally ANY sauce. These versatile potato dumplings taste great with a simple pre-made sauce or this creamy mushroom sauce for an easy, from scratch sauce. 
  • It’s something different. While gnocchi often falls under the “pasta” category, this classic Italian dish is actually a small potato dumpling. Don’t worry — it tastes a lot like your favorite pasta, especially when paired with your favorite sauce!
  • Its mix and match possibilities are endless. The dish can be kept vegetarian or paired with your favorite protein, like chicken or steak. A fun weekend family meal could even be mixing and matching different sauces and proteins for a fully customized pasta dish! 

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

What is gnocchi, anyway?

Gnocchi is actually a potato dumpling that originated in Italy in the nineteenth century. It’s such a popular Italian dish that most regions in Italy have their own version or variation of gnocchi.

While potato gnocchi is super common, the pasta comes in various forms depending on the region — from flour or corn meal, to chestnut flour or ricotta, from pumpkin to spinach, to the simple, classic potato. There really isn’t a more versatile dish!

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

Ingredients for creamy mushroom gnocchi:

To make this mushroom gnocchi, you’ll need one DeLallo Gnocchi Kit, unsalted butter, brown cremini mushrooms, one small yellow onion, garlic cloves, fresh rosemary, a dry white wine, chicken broth, dijon mustard, heavy whipping cream, freshly grated parmesan cheese, salt, black pepper, and fresh Italian chopped parsley.

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

How to make the mushroom gnocchi:

  1. For the gnocchi: Prepare and cook DeLallo Gnocchi Kit as package directs.
  2. Prepare mushroom sauce: Add in butter, mushrooms and a sprinkle of salt, and pepper to a medium skillet on medium heat. Cook until mushrooms have lightly browned, about 5-6 minutes. Remove mushrooms and set aside.
  3. Add in 1 tbsp olive oil and sauté onion until softened, about 3-5 minutes. Add garlic and rosemary and cook until fragrant, about 1 minute.
  4. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated. Whisk in the chicken broth, dijon mustard heavy whipping cream and parmesan cheese. Simmer for 5 minutes or until reduced by half.
  5. To thicken the sauce further if desired, combine 2 tsp cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture. Taste test for salt and pepper and season accordingly.
  6. Add cooked gnocchis to the sauce and mix together. Top with freshly chopped Italian parsley before serving.

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

Mushrooms and gnocchi in a cream sauce garnished with parsley in a skillet.

Want more gnocchi in your life? Try these recipes:

Other pasta recipes you should try:

For more great DeLallo recipes and product information head over to www.DeLallo.com!

Print

Creamy Mushroom Gnocchi

  • Author: Elizabeth Van Lierde
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This creamy mushroom gnocchi pairs a mouthwatering sauce made of brown cremini mushrooms and fresh rosemary with light, pillowy potato gnocchi. Easy enough to make on a weeknight, this mushroom gnocchi is the perfect vegetarian dinner but also pairs amazing with chicken or steak.


Scale

Ingredients

1 DeLallo Gnocchi Kit

2 tbsp unsalted butter

2 lbs brown cremini mushrooms, sliced

1 small yellow onion, diced

2 garlic cloves, minced

2 tsp fresh rosemary, minced

½ cup dry white wine

½ cup chicken broth

1 tsp dijon mustard

1 cup heavy whipping cream

½ cup freshly grated parmesan cheese

Corn starch

Salt

Cracked black pepper

Fresh Italian chopped parsley


Instructions

  1. For the gnocchi: prepare and cook DeLallo Gnocchi kit as package directions. 
  2. Prepare mushroom sauce: Add in butter, mushrooms and a sprinkle of salt, and pepper to a medium skillet on medium heat. Cook until mushrooms have lightly browned, about 5-6 minutes. Remove mushrooms and set aside.
  3. Add in 1 tbsp olive oil and sauté onion until softened, about 3-5 minutes. Add garlic and rosemary and cook until fragrant, about 1 minute.
  4. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated. Whisk in the chicken broth, dijon mustard heavy whipping cream and parmesan cheese. Simmer for 5 minutes or until reduced by half.
  5. To thicken the sauce further if desired, combine 2 tsp cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture. Taste test for salt and pepper and season accordingly. 
  6. Add cooked gnocchis to the sauce and mix together. Top with freshly chopped Italian parsley before serving.

Keywords: mushroom, gnocchi, creamy, mushroom gnocchi, vegetarian dinner, weeknight dinner, quick and easy recipe, easy dinner

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