Rich and decadent, Mushroom Gnocchi is a scrumptious main or hearty side dish.
If you’re looking to treat yourself to an elegant yet simple meal, look no further—mushroom gnocchi is a dish worth getting to know. What is it, exactly? Known in Italy as gnocchi ai funghi, it features soft, pillowy potato dumplings tossed in a rich cream sauce starring sautéed mushrooms. You can enjoy it as a meatless main or serve it as a lovely side dish alongside a hearty entrée like roast pork or chicken.
Speaking of gnocchi, did you know that in Rome and the surrounding region, Thursdays are traditionally gnocchi days? The tradition stems from the custom of meatless Fridays and days of fasting, so the idea was to fill up on something hearty the day before. Hence, Thursdays became gnocchi days. While not all Italians follow the custom today, it’s one I can definitely get behind. Gnocchi are just so filling and delicious!
The flavors in mushroom gnocchi are rich and wonderfully decadent. The mushroom cream sauce is earthy and complex, and its velvety texture pairs perfectly with the soft, substantial dumplings. White wine, Italian seasoning, and Parmesan cheese add beautiful notes to the flavor profile. Best of all, while it may sound fancy, this dish is actually quite easy. Especially if you’re using store-bought gnocchi, it’s absolutely doable for a cozy weeknight dinner or a fancy evening with friends.
Get acquainted with cremini mushrooms
If you haven’t tried cremini mushrooms before, it’s time to get acquainted with these delicious little gems. Firstly, you might see them labeled as “cremini” or “crimini.” Both spellings are correct and refer to the same mushroom. They’re also commonly sold as “baby bellas” (short for baby portobellos), which hints at their identity. Creminis are simply a more mature version of the common white button mushroom and a younger version of the larger portobello mushrooms.
Cremini mushrooms have a light tan to medium brown color and are slightly firmer than white button mushrooms. Their flavor is earthier and more robust, which makes them a favorite in everything from pasta dishes and risottos to soups and stews. They’re also wonderful sautéed with lots of garlic and fresh thyme. You’ll usually find creminis in the same produce section as white mushrooms, often available whole or pre-sliced for convenience.
How do I store leftovers?
Mushroom gnocchi is best enjoyed right after it’s made. However, if you have leftovers, you can keep them in an airtight container in the fridge for up to 4 days. You can also freeze the dish for up to 3 months, but bear in mind that this may affect the texture and render the mushrooms mushy upon thawing.
Serving suggestions
As a main dish, mushroom gnocchi is wonderful with some crusty bread and something crisp like a Green Salad on the side. Served with a glass of chardonnay, it makes for a lovely meal, especially in the autumn when there’s a bit of a chill in the air. However, mushroom gnocchi makes for a nice side dish as well. Consider serving it with a main like this Delicious Roast Pork Loin or a hearty Roast Chicken. The rich, savory sauce and starchy gnocchi complement roasts very well.
Mushroom Gnocchi
Ingredients
- 16 ounces potato gnocchi
- 2 teaspoons olive oil
- 10 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 cup dry white wine
- 1/4 cup chicken or vegetable broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the gnocchi according to package instructions until they float to the top of the boiling water, then drain.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until they begin to brown, about 5-7 minutes.
- Add minced garlic, Italian seasoning, and onion powder to the skillet and cook for another minute. Pour in the white wine and let it simmer until the liquid is reduced by half.
- Stir in the broth and heavy cream and bring to a simmer. Allow the sauce to thicken slightly, then mix in the grated Parmesan cheese until melted and smooth.
- Add the cooked gnocchi to the mushroom sauce, tossing to coat. Season with salt and pepper to taste. Serve garnished with chopped parsley.
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