I’ll never forget the first time I made this Mushroom Gnocchi with Parmesan Cream Sauce. My kitchen was filled with the tantalizing aroma of butter and garlic, and of course, that’s when my six-year-old decided to showcase his “dance moves” right in front of my cutting board.

Trying to chop mushrooms while dodging flying limbs? Not my brightest moment, but you know what? The chaos only added to the warmth of the evening. Once I served this gooey, creamy bowl of magic, all the drama melted away.

Everyone loved it—SO GOOD! It’s become a staple in our home, always hitting the sweet spot between comfort food and a lively dinner experience.

Why You’ll Love This Recipe

• Quick to Whip Up: Perfect for busy weeknights—dinner is ready in less than 30 minutes!
• Budget-Friendly: Simple ingredients keep your wallet happy.
• Crowd-Pleaser: Kids adore the soft, pillowy gnocchi; adults love the rich flavors.
• Freezer-Friendly: Got leftovers? Freeze them for a cozy meal later.
• Total Comfort: This dish wraps you in warmth like a soft blanket on a chilly evening.

Ingredients Needed

For the Gnocchi Base

• 1 (16 ounce) package of potato gnocchi – the fluffier, the better!
• 2 tablespoons unsalted butter – soften it up for easy melting
• 8 ounces fresh baby bella mushrooms, sliced – they bring an earthy vibe
• 2 teaspoons minced garlic – because garlic makes everything better
• Salt and pepper, to taste – just enough to season

For the Sauce

• 1 cup low sodium chicken broth – keep it wholesome
• 3 tablespoons heavy cream – for that luscious richness
• 2 tablespoons all-purpose flour – this will help thicken things up
• ½ cup shredded Parmesan cheese – top it all off with cheesy goodness
• Chopped parsley for garnish – optional, but it looks pretty and fresh!

How to Make This Recipe

Step 1: Cook the Gnocchi

First thing’s first: follow the package directions for cooking that gnocchi. Once it’s ready, drain it like a champ and set it aside. This stuff is going to soak up all that sauce later.

Step 2: Sauté the Mushrooms

In a large skillet, melt the butter over medium heat—let it foam, and then toss in the sliced mushrooms and minced garlic. Sauté away for about 5-6 minutes until those mushrooms are tender and golden. Season with salt and pepper. When they’re perfectly cooked, remove them from the skillet and slide them onto a plate—set them aside for now.

Step 3: Whisk Your Sauce Together

Now, in that same skillet (don’t wash it; we want all those delicious bits!), add the chicken broth, heavy cream, and flour. Whisk until smooth—it should come together beautifully. Let it simmer on low for about 3-4 minutes or until it thickens up just a bit.

Step 4: Combine It All

Add the gnocchi back into the skillet and stir to combine. Next, sprinkle in that glorious Parmesan cheese and keep stirring until it’s all melty and smooth. This is where the magic happens—it’ll smell UNREAL!

Step 5: Add the Mushrooms Back

Finally, it’s time to add those sautéed mushrooms into the mix. Stir it all together, giving it a taste to adjust the seasoning with salt and pepper. Now, if you want to make it look all fancy, sprinkle some chopped parsley on top before serving.

How to Store It

How to Store It

Leftovers? Yay! This Mushroom Gnocchi with Parmesan Cream Sauce can chill in the fridge for about 3-4 days. Got more than you can eat? Freeze it for up to 2 months—just make sure to use an airtight container.

Expert Tips

• Timing Swaps: Got fresh herbs? Throw some in at the end for a pop of flavor.
• Flavor Boosters: A dash of white wine in the sauce adds depth if you’re feelin’ fancy.
• Pantry Subs: No heavy cream? Whole milk works in a pinch, though it won’t be as rich.

Conclusion

This Mushroom Gnocchi with Parmesan Cream Sauce isn’t just a meal; it’s a hug in a bowl—comfort food at its finest that works every time. I’d love to know what you think, so toss me a star rating and drop your thoughts in the comments. And hey, share it with your cousin who never shows up empty-handed! Did you add your own spin? I wanna hear it!

FAQ Section

What can I substitute for gnocchi?

Here’s the deal: If you can’t find potato gnocchi, any type of pasta works great too! Just adjust the cooking time accordingly.

Can I make this dish vegetarian?

Real talk… Absolutely! Swap the chicken broth for vegetable broth and you’re set. Still delicious and soul-warming.

How do I reheat leftovers?

Pop it in the microwave for a minute or two, or reheat on the stove with a splash of chicken or veggie broth to loosen it up a bit.

If your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way. Trust me, you don’t want to miss that treat!