Gnocchi with Creamy Mushroom Sauce

Gnocchi with Creamy Mushroom Sauce


Delicious pillowy gnocchi swimming in a silky creamy sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! Oh, this is so good.
  • Creamy Mushroom Sauce
  • 2 tablespoons butter
  • 16 ounces white button or baby bella mushrooms, cut into thin slices
  • ½ teaspoon salt
  • 3 cloves garlic, thinly sliced
  • 1½ cups chicken broth (+ an additional ¼ cup as needed)
  • ¾ cup heavy cream
  • 3 sprigs fresh thyme
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
  • ¼ cup Parmesan cheese
  • Gnocchi
  • two 16-ounce packages gnocchi, prepared according to package directions (I use DeLallo and I love their mini-size gnocchi for this!)
  1. Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will draw out some of the water. Cook the mushrooms down so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.
  2. Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it cook for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to boil your gnocchi if you haven’t already.)
  3. Add your gnocchi: Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.
  4. You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.

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