Creamy Mushroom & Shallot Gnocchi

Creamy mushroom gnocchi with shallots and parsley in a white pan.

Creamy Mushroom & Shallot Gnocchi

This creamy mushroom gnocchi tosses pillowy potato gnocchi with sautéed mushrooms, shallots, and garlic in a rich Gruyere and whole grain mustard cream sauce. It’s a cozy one-pan dinner that’s easy enough for weeknights and special enough for date night.

Keyword creamy mushroom gnocchi, gnocchi with mushrooms, mushroom gnocchi

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 495kcal

Ingredients

1 lb potato gnocchi
2 tbsp 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 tsp whole grain mustard
½ tsp salt plus more to taste
¼ tsp black pepper
1 tbsp 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!

Notes

Vegetarian: Use vegetable broth instead of chicken bone broth and a vegetarian-friendly cheese.

Mushrooms: Shiitake, baby bella, cremini, or a wild mushroom mix all work well.

Make Ahead: Cook the gnocchi and sauce separately, then combine and reheat with a splash of broth just before serving.

Dairy-Free: Swap the cream for coconut cream and use dairy-free cheese or nutritional yeast.

Nutrition