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.

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

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.

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.

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


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

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.

Creamy Mushroom & Shallot Gnocchi
Ingredients
- 1 lb potato gnocchi
- 2 tablespoon butter or olive oil
- 8 oz mushrooms shitake or baby bella, sliced
- 1 small shallot finely diced
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ cup chicken bone broth
- 1 cup grated gruyere
- 1 teaspoon whole grain mustard
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the gnocchi according to package instructions. Drain and set aside.
- In a large pan, heat butter or olive oil over medium heat. Add shallots and cook until softened (about 2 minutes). Add mushrooms and cook until golden (5 minutes).
- Add garlic and cook for another minute until fragrant.
- Build the sauce: Pour in the broth and let it simmer for 1-2 minutes. Stir in the heavy cream, whole grain mustard, salt, and pepper. Let it thicken slightly (2-3 minutes).
- Add the cooked gnocchi and Parmesan, stirring gently until coated and heated through.
- Garnish with fresh parsley and extra Parmesan. Enjoy!
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