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gnocchi with mushrooms in a white bowl.

Creamy Mushroom Gnocchi

This creamy mushroom gnocchi recipe is so simple and packed with flavor! Delicious and indulgent and quick, perfect for a cozy night!
5 from 3 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 302kcal
Author: Emily


  • Sharp Knife
  • 1 Large Pot
  • 1 Large nonstick pan


  • 16 oz Fresh Gnocchi (1 16 oz package)
  • 8 oz Baby bella mushrooms pre-sliced
  • 1 Shallot small, diced
  • 1 clove Garlic thinly sliced
  • ½ cup Heavy cream
  • ¼ cup Parmigiano Reggiano microplaned or grated
  • 2 tablespoon Salted butter
  • 1 teaspoon salt plus more for sweating the shallots


  • Mince the shallot and thinly slice garlic.
  • Bring a large pot of water to a boil for the gnocchi.
  • Place the pre-sliced baby bella mushrooms on a cutting board and roughly chop them into small pieces. Alternatively, chop them in a food processor.
  • Grate the parmesan cheese using a box grater or a microplane.
  • Heat butter over medium heat in a nonstick pan and add the minced shallots.
  • Add a large pinch of salt and continue to stir the shallots so that they sweat and don't brown.
  • Once translucent, add the sliced garlic and sauté until garlic has softened.
  • Add all of the chopped mushrooms and allow them to sit on medium-high heat for about 2 minutes.
  • Stir and allow to sit again for about 2 minutes. Repeat this process until all of the mushrooms have cooked down and shrunk by nearly half.
  • Add heavy cream and parmesan and stir to combine.
  • Simmer on low heat to thicken.
  • If you haven't already, boil the gnocchi according to package instructions, or until they float.
  • Drain and add to the mushroom sauce.
  • Toss to combine.
  • Season and serve hot and garnish with more cheese if desired.


  • Initially, the sauce will be relatively thin. Allow it to simmer for longer if you would like it to be thicker and/or add more grated parmesan to thicken.
  • Make your own gnocchi or use store bought! Store bought works perfectly fine and it is what I used in this recipe.
  • I think baby bella mushrooms work the best in this sauce to create a true "mushroom-y" flavor, but I love more unique mushrooms too! So feel free to add other mushrooms in addition. Oyster, chanterelle, morels, and porcini would add great flavor and texture to this dish.


Calories: 302kcal | Carbohydrates: 51g | Protein: 8g | Fat: 9.5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.9g | Cholesterol: 22.3mg | Sodium: 1358mg | Potassium: 349mg | Fiber: 4.5g | Sugar: 2.7g | Vitamin A: 6.9IU | Vitamin C: 4.1mg | Calcium: 8.1mg | Iron: 3.9mg
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