Creamy mushroom gnocchi
Golden gnocchi in a garlicky, thyme-scented mushroom cream sauce, the cozy bowl you want on a cold night.
- 40 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.65 a serving
- 730 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 lb baby bella mushrooms, sliced
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 packages potato gnocchi, two 16-oz packages
- 2 tbsp butter
- ½ cup vegetable broth
- ¾ cup heavy cream
- ½ cup grated parmesan
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tbsp olive oil, divided
- ½ tsp salt
- 1 tsp dried thyme
- ¼ tsp black pepper
Each serving has about 730 calories, 17 g protein, 90 g carbs and 34 g fat, and costs about $3.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Slice the mushrooms and the shallot and garlic.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat 1 tablespoon oil in a large over medium-high.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Cook the gnocchi in two batches, 6 to 8 minutes each, turning, until , adding the rest of the oil for the second batch.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 14 min
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.Move them to a plate.
the butter in the , add the mushrooms and salt, and cook 7 to 8 minutes, stirring now and then, until browned and their liquid is gone.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Dolly’s tip: They shrink a lot and give off water first. Keep going until the pan is dry and they turn golden.Turn the heat to medium, add the shallot, garlic and thyme, and cook 2 minutes, until soft.
Medium heatTimer: 2 min
Pour in the broth, , then add the cream and 3 minutes, until slightly .
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min
Stir in the parmesan and pepper, return the gnocchi, and to coat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Low heat
Serve right away with parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Baked gnocchi with marinara and mozzarella
45 min
Creamy Tuscan gnocchi
35 min
Sheet pan gnocchi with brussels sprouts and balsamic
45 min
One-pan creamy tomato gnocchi
30 min
Vegetarian dinners ›Cozy comfort food ›What to make with potato gnocchi and parmesan ›What to make with baby bella mushrooms and parmesan ›