Creamy Mushroom Gnocchi

I remember my aversion to mushrooms beginning at an early age. They were either sautéed in butter or baked into a rubbery mess on pizza. I had only know of crimini and thought all mushrooms were horrible based on those two ways I had encountered them. When I began to see different varieties such as oyster, chanterelle, porcini, hen of the woods, etc. I wanted to try them to see if they were as bad as I remember. After a few wonderful restaurant dishes with mushrooms and many failed attempts at making them I have found a way to make them that is delicious. This Creamy Mushroom Gnocchi is a success.

This dish features perfectly sautéed mushrooms over pillowy soft gnocchi in a goat cheese sauce and topped with fresh thyme. Serve as part of Meatless Monday and with a glass of good wine.

If you like this recipe, you may also enjoy my Creamy Roasted Asparagus Gnocchi, my Creamy Gnocchi and Sausage or even my Sundried Tomato Gnocchi recipe.

Jump to:

• How to Sautée Mushrooms
• How to make a creamy sauce
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Creamy Mushroom Gnocchi
• Arya's Corner
• About Michelle

How to Sautée Mushrooms

• Mushrooms sweat while cooking, so unless you want rubbery mushrooms, give them space and cook them in batches
• Don't wash your mushrooms as they'll absorb the water. Instead use a damp cloth to remove dirt
• Sauté at a medium high heat with ghee to get the butter taste but without the water content from the butter
• Use a variety of mushroom types to get a bold umami flavor

How to make a creamy sauce

To make the creamy sauce in this recipe Creamy Mushroom Gnocchi recipe, I used the same pan that I cooked the mushrooms in, added the gnocchi and then added the goat cheese and milk.

Season the cheese mixture with salt, pepper and thyme then adjust the thickness by adding more milk as needed. Creamy sauces can be easy to make and not break!

This recipe calls for a soft goat cheese that will form a creamy sauce. It's best to avoid crumbly forms of cheese as these won't melt the same way.

If you wanted to add a bit more to this dish, some toasted chopped hazelnuts would be a great addition. I'd also serve this with sliced steak if you wanted to add a meat to theis meal to fill it out. This meal is best served right after cooking, so I wouldn't advise freezing this one.

Ingredients Needed

Equipment Needed

• Chef's Knife
• Cutting Board
• Sauté pan
• Wooden spoon

Storage Tips

Fridge: Store gnocchi in a sealed container in the fridge for up to 4 days. To reheat either warm in the microwave or on the stovetop until heated through.

Raw Mushrooms: Store mushrooms in original packaging or in a paper bag in the fridge for up to one week. Discard if mushrooms have a change in texture. Raw mushrooms cannot be stored in the freezer, but sautéed mushrooms can be stored in the freezer in an airtight container for up to 2 months.

Arya's Corner

She's too cute, i'm sorry if that's all I ever say, but I mean COME ON!

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