Creamy Mushroom Gnocchi

by Charlie Rioux on March 22, 2012

I just got home. It’s late. It’s time for dinner and I am starving.  And I have no idea what I am going to eat. I think about what I have to work with. I do have a package of gnocchi… Maybe I could do something with it.

A little search in my bookmarked recipes, and I’m in the kitchen making a quick, delicious dinner:

Creamy Mushroom Gnocchi

Adaptation of Fresh Gnocchi with Mushroom Cream Sauce, The Culinary Chronicles


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 cups sliced cremini mushrooms
  • 3 cloves garlic, pressed
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 cup vegetable broth
  • 1/4 cup cream
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 package (500g) gnocchi
  • Parmesan cheese (optional)

Directions: Bring a large pot of water to a boil. Meanwhile, make your sauce.

Melt butter with olive oil in a saucepan over medium heat. Add mushrooms, garlic, parsley and thyme and cook until tender. Add stock an increase to medium-high heat. Once the stock comes to a boil, reduce to medium heat and add cream and cornstarch mixture. Bring back to a boil and cook on medium-low for 2-4 minutes.

Add gnocchi to boiling water and cook according to package directions (usually takes 2-3 minutes, like the sauce! ;)).

Add gnocchi to the sauce and mix. Serve garnished with parmesan if desired.

Serves 3-4

This sauce is extra-mega-quick-and-easy to make. And so, so good. It tastes like Campbell’s cream of mushroom soup with MORE mushrooms. And with gnocchi ;).

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