Serving up major comfort vibes with this creamy mushroom and shallot gnocchi. Think pillowy gnocchi, rich gruyere cheese, savory mushrooms, and a hint of mustard in a silky cream sauce. This recipe is perfect for cozy nights when you want something indulgent without going overboard on effort. It’s a one-pan wonder that’s equal parts satisfying and elegant.

Creamy gnocchi with sliced mushrooms and herbs in a white skillet, stirred with a wooden spoon. Chopped parsley is sprinkled on top, with extra parsley in a small bowl nearby.

Whether you’re feeding your inner mushroom lover or just trying to impress someone with dinner, this dish hits all the right notes.

Before you get started

Grate your cheese in advance so it melts smoothly
Slice mushrooms evenly for consistent texture
Chop shallots and garlic finely to avoid overpowering the sauce
Use a large pan to avoid overcrowding the mushrooms
Prepare gnocchi first so it’s ready to toss in when the sauce is done

What You Need To Make Creamy Mushroom & Shallot Gnocchi

Bowls of ingredients for gnocchi, including uncooked gnocchi, shredded cheese, sliced mushrooms, diced onions, chopped parsley, butter, cream, garlic, red pepper flakes, salt, pepper, and broth on a light surface.

Everything you’ll need is listed in the recipe card, but here’s what goes into this cozy dish:

Potato gnocchi
Butter or olive oil
Shiitake or baby bella mushrooms
Shallots and garlic
Chicken bone broth and heavy cream
Gruyere cheese and whole grain mustard
Salt, pepper, and parsley for garnish

How To Make Creamy Mushroom & Shallot Gnocchi

Start by cooking the gnocchi according to the package instructions. Drain and set aside.

In a large skillet, heat butter or olive oil over medium heat. Sauté the finely diced shallots for about 2 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they start to turn golden.

A white pot filled with sliced mushrooms being sautéed, stirred with a wooden spoon. Chopped herbs and other ingredients are in small bowls nearby.

Add minced garlic and cook for 1 more minute until fragrant.

Pour in the chicken bone broth and bring to a simmer for 1–2 minutes. Stir in the heavy cream, mustard, salt, and pepper. Let the sauce simmer gently for 2–3 minutes to thicken.

A cream sauce with sliced mushrooms cooking in a white pot, stirred by a dark wooden spoon. A small bowl of chopped parsley sits nearby.

Add the cooked gnocchi to the pan along with grated Gruyere. Stir gently to coat everything in the sauce and heat through.

Fresh gnocchi in a metal colander, surrounded by bowls containing shredded cheese, mushrooms, and spices on a kitchen counter.

Uncooked gnocchi in a creamy sauce with mushrooms in a large pot, being stirred with a wooden spoon. A small bowl of chopped herbs is visible nearby.

Finish with chopped parsley and extra cheese on top if you like. Serve warm and enjoy that creamy, cheesy goodness.

A pot of creamy gnocchi with sliced mushrooms and grated cheese on top, ready to be stirred; a bowl of chopped parsley sits nearby.

Commonly Asked Questions

Can I make this vegetarian?

Yes, just use vegetable broth instead of chicken bone broth and ensure your cheese is vegetarian-friendly.

What kind of mushrooms work best?

Baby bellas and shiitake both work great, but cremini or a wild mushroom mix would also be delicious.

Can I make this ahead of time?

You can prep the sauce and cook the gnocchi separately, then combine and reheat just before serving. Add a splash of broth if the sauce thickens too much.

Is there a dairy-free version?

Swap the cream for coconut cream and use a dairy-free cheese or nutritional yeast. Just be mindful the flavor will shift slightly.