Mushroom Gnocchi with Parmesan Cream Sauce

Jason Clarke

Mushroom Gnocchi with Parmesan Cream Sauce

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A creamy, comforting bowl of mushroom gnocchi that is quick to prepare and always a crowd-pleaser.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Gnocchi Base

1 package 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
to taste Salt and pepper 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
to taste Chopped parsley for garnish Optional, but it looks pretty and fresh!

Method

Cooking the Gnocchi

Follow the package directions for cooking the gnocchi, then drain and set aside.

Sautéing the Mushrooms

In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and minced garlic. Sauté for 5-6 minutes until tender and golden. Season with salt and pepper, then remove from skillet and set aside.

Whisking the Sauce

In the same skillet, add the chicken broth, heavy cream, and flour. Whisk until smooth and let simmer on low for about 3-4 minutes until thickened.

Combining Ingredients

Add the gnocchi back to the skillet and stir to combine. Sprinkle in the Parmesan cheese, stirring until melted and smooth.

Finishing Up

Stir in the sautéed mushrooms. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 14gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months in an airtight container. Try adding fresh herbs for extra flavor, or a dash of white wine for depth.

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