Gnocchi with Creamy Mushroom Sauce
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- 2 tablespoons butter
- 16 ounces white button or baby bella mushrooms, cut into thin slices
- 1/2 teaspoon salt
- 3 cloves garlic, thinly sliced
- 1 1/2 cups chicken broth (+ an additional 1/4 cup as needed)
- 3/4 cup heavy cream
- 3 sprigs fresh thyme
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- 1/4 cup Parmesan cheese
- Two 16-ounce packages gnocchi, prepared according to package directions
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Preparation
Step 1
Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will draw out some of the water. Cook the mushrooms down so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.
Step 2
Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it cook for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to boil your gnocchi if you haven’t already.)
Step 3
Add your gnocchi: Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.
Step 4
You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.
Step 5
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Chef's notes
If you prefer a higher ratio of mushrooms to sauce/gnocchi, you can use more like 1.5, or even just 1, package of gnocchi.
If you want to go all out and use homemade gnocchi, here’s a guide to making homemade gnocchi.
