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Easy Parmesan Mushroom Gnocchi

This easy creamy mushroom gnocchi is a cozy meal made with store-bought gnocchi simmered in a rich, velvety Parmesan sauce. A restaurant worthy dish made at home in 30 minutes!

Some more favorite pasta recipes include gouda mac and cheese, sheet pan gnocchi and creamy chicken pasta.

plate full of mushroom gnocchi
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Creamy Mushroom Gnocchi

Tender potato gnocchi smothered in a rich parmesan mushroom cream sauce is the perfect combination. It is similar to homemade alfredo sauce, but with a little more earthiness from mushrooms.

This mushroom gnocchi is an easy vegetarian recipe that has the taste and feel of fine dining, but is easily made in the comfort of your own home. It would be a great meal for Sunday dinner, or a fun main dish for a cozy date night in.

Serve with some homemade breadsticks or easy garlic bread for the ultimate Italian experience!

Why You’ll Love This Recipe

  • Flavorful. Heavy cream, broth and Parmesan make the mushroom cream sauce so rich and full of flavor.
  • Easy. Store bought gnocchi makes this dish so simple to put together, you could make it homemade if you want, though!
  • Versatile. Serve smaller portions as a side dish or make it your main meal.

Ingredients

You are going to love how incredible gnocchi and mushrooms taste together!

mushroom gnocchi ingredients

Find the full printable recipe with specific measurements below.

  • Mushrooms: I like to use several varieties of mushrooms because they really do have different flavors. Typically you can grab a package of baby bellas or button mushrooms in every store you go to. However, I love seeing the variety of wild mushrooms offered as well such as beech or enoki.
  • Gnocchi: I use store-bought potato gnocchi. You can usually find gnocchi near the pasta aisle in the store.
  • Cream sauce: Vegetable broth and a splash of heavy cream mixed with freshly grated Parmesan make an incredible and quick sauce that’s creamy, thick and has similar flavors as an alfredo.
  • Finishers: I love to finish the dish off with a handful of fresh arugula, a sprinkle of red pepper flakes and more fresh parmesan cheese. Fresh parsley and black pepper would be great, too.

Substitutions and Variations

  • Use any type of mushroom in this recipe, such as baby bellas, enoki, button, beech, shiitake or cremini mushrooms.
  • Add a dash of truffle oil to give the dish even more earthiness.
  • Replace the arugula with fresh spinach, kale or your favorite greens.
  • Mix in some crumbled bacon to add even more flavor to this dish.

How to Make Mushroom Gnocchi

The flavors, textures and colors work beautifully together in this easy pasta dish!

Step by step photo collage of how to make mushroom gnocchi.
  • Cook gnocchi: Cook your gnocchi according to package directions in a large pot of salted water.
  • Saute mushrooms: Fry sliced mushrooms and shallots in butter and olive oil over medium high heat. Cook, stirring frequently, until mushrooms are soft and almost all the liquid is gone. Add the beech mushrooms (if using) and salt. Cook 3 minutes more and transfer mixture to a bowl or plate and place skillet over heat again.
  • Make sauce: Add the remaining olive oil and the cooked gnocchi. Move gnocchi around to cover bottom of skillet and let cook, without stirring, about 2 minutes to brown. Add broth, cream and Parmesan and let mixture simmer until sauce is slightly thickened, about 1 minute.
  • Combine and serve: Add mushrooms back to skillet and stir to combine. Serve gnocchi immediately with a sprinkling of arugula and red pepper flakes if desired.

Tips for the Best Mushroom Gnocchi

  • Even though the pan I call for is nonstick, mushrooms stick just a tad when all the liquid cooks out. I love that though! Then I have little caramelized brown bits that the sauce can simmer with. I sauté the baby bella mushrooms and shallots together first, then added my tender beech mushrooms toward the end.
  • Store bought gnocchi just needs to be simmered a bit to cook it through, then I like to add it to the pan and crisp one side up. It makes it taste yummy and caramelized but also look pretty in the dish.
  • Let the sauce simmer on low with the gnocchi until it thickens up and has a creamy consistency. It shouldn’t take long to thicken up, but removing it too soon can leave you with a thinner sauce with more a “soupy” texture.
  • Give the sauce a flavor boost with truffle oil, fresh herbs, or even a bit of pesto.
spoonful of mushrooms and gnocchi

FAQs

How should I store leftovers?

After the gnocchi cools completely you can store it an airtight container for up to 4 days. Reheat in the microwave or in a skillet with a splash of milk or cream to rehydrate the pasta. Do not freeze as texture will change.

Is this recipe vegetarian?

Technically Parmesan cheese does contain an animal product called rennet. If you would like to make this vegetarian opt to use a Parmesan made without rennet or you can use a different cheese such as white cheddar, asiago or even gruyere.

Can I add some protein to this pasta?

Yes! Leftover baked chicken breast, shrimp or Italian sausage would be delicious.

Can I use a different pasta?

If you do not have access to gnocchi this sauce is delicious over any pasta or try it over this risotto recipe! Just follow the directions to make the mushroom sauce and serve over pasta, chicken or any other grain such as quinoa or rice.

Serving Suggestions

Here are a few side dish suggestions that pair well with mushroom gnocchi!

mushroom gnocchi in skillet

If you love this elegant and easy meal, you’ll enjoy these too! Try white chicken lasagna with pesto, Creamy tuscan chicken pasta and slow cooker risotto.

More Pasta Recipes

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spoonful of mushrooms and gnocchi

Mushroom Gnocchi

4.80 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy creamy mushroom gnocchi is a family pleaser and comforting for a chilly winter night. It's simple to put together with store-bought helpers like sliced mushrooms and packaged gnocchi, but tastes like date night out!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Video

Ingredients 

  • 16 ounces store-bought gnocchi
  • 1 Tablespoon butter
  • 3 Tablespoons olive oil
  • 8 ounces baby bella or button mushrooms , stems removed and sliced
  • 1 large shallot , sliced
  • 2 ounces beech or enoki mushrooms , stems removed (optional)
  • 1 teaspoon Kosher salt
  • 1 cup low-sodium vegetable broth , or chicken broth
  • 3 Tablespoons heavy cream
  • ¼ cup grated Parmesan , plus more for garnish
  • 1 cup baby arugula
  • red pepper flakes , for topping

Instructions

  • Simmer a large pot of salted water and cook gnocchi until it floats, about 2 minutes. Remove and drain. Set aside.
  • Meanwhile heat butter and 1 Tablespoon olive oil in a nonstick skillet over medium-high heat and add sliced mushrooms and shallots. Cook, stirring frequently, until mushrooms are soft and almost all the liquid is gone. Add the beech mushrooms (if using) and salt. Cook 3 minutes more just to heat beech mushrooms through. Transfer mixture to a bowl or plate and place skillet over heat again.
  • Add the remaining 2 Tablespoons olive oil and the cooked gnocchi. Move gnocchi around to cover bottom of skillet and let cook, without stirring, about 2 minutes to brown. Add broth, cream and Parmesan and stir to move gnocchi from the bottom of the pan. Let mixture simmer until sauce is slightly thickened, about 1 minute.
  • Add mushrooms back to skillet and stir to combine. Serve gnocchi immediately with a sprinkling of arugula and red pepper flakes if desired. Season to taste with extra salt and pepper.

Nutrition

Calories: 395kcal | Carbohydrates: 46g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1096mg | Potassium: 288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: Italian

Did you make this recipe? Don’t forget to give it a star rating below!

Recipe contributed by Tara Teaspoon

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