Description
Soft potato gnocchi tossed in a velvety garlic-mushroom sauce — quick, cozy, and restaurant-quality comfort food perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 1 lb gnocchi (store-bought or homemade)
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the gnocchi: Prepare the gnocchi according to the package directions, typically boiling until they float to the surface. Once cooked, drain well and set aside.
- Sauté the mushrooms: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are browned and tender, about 5–7 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, careful not to burn it.
- Make the sauce: Pour in the heavy cream and bring the mixture to a simmer. Let it cook gently for about 2 minutes to slightly thicken and blend the flavors.
- Combine gnocchi and sauce: Add the cooked gnocchi and grated Parmesan to the skillet. Toss everything together until the gnocchi is fully coated in the creamy mushroom sauce.
- Season and garnish: Season with salt and pepper to taste. Remove from heat and sprinkle fresh chopped parsley over the top before serving.
Notes
- Add spinach or peas for extra color and nutrients to the dish.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Use freshly grated Parmesan for the best flavor and texture.
- For a vegan version, replace butter with olive oil, use coconut cream instead of heavy cream, and a plant-based Parmesan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
