Pin Creamy mushroom and herb skillet gnocchi is my favorite answer to chilly weeknights when I crave something both cozy and fast. We are talking ultra-fluffy potato gnocchi cuddled up in a luscious mushroom cream sauce layered with the brightness of fresh thyme sage and parsley. The secret that makes this a real midweek hero is that you only need one pan plus about twenty minutes start to finish making cleanup just as simple as the prep.
I discovered this during a season when my evenings were packed and I needed quick comfort food. Ever since that first time this skillet gnocchi has been my weeknight go-to for both lazy Mondays and dinner guests alike.
Ingredients
- Potato gnocchi: Look for pillowy gnocchi in the refrigerated or freezer section Fresh will cook faster and give extra tenderness
- Olive oil: Forms the base flavor and helps brown mushrooms Beautiful extra virgin olive oil adds richness
- Unsalted butter: Rounds out the olive oil and gives a classic Italian finish Increases creaminess and flavor depth
- Mixed mushrooms: Variety brings texture and earthy flavor Try cremini shiitake or baby bella and make sure they look firm and plump
- Fresh garlic: A must for building the sauce’s flavor Punchy insists on quality so go for firm unblemished cloves
- Dry white wine or vegetable broth: Wine adds complexity but broth is great for lighter taste Use any crisp white like Pinot Grigio
- Heavy cream: Delivers silkiness and richness Seek out fresh real cream for the best texture
- Grated Parmesan cheese: Salty umami and perfect for melting into the sauce Choose a wedge to grate fresh for maximum flavor
- Salt and freshly ground black pepper: These essential seasonings tie all ingredients together Use flaky salt and fresh cracked pepper whenever possible
- Fresh thyme: Brings aromatic warmth Use just the leaves for the best texture
- Fresh parsley: Brightens up the creamy sauce Chop just before using for freshness
- Fresh sage: Earthy flavor that pairs beautifully with mushrooms Look for leaves that are green and fragrant
- Red pepper flakes: Adds a subtle kick if you like optional
- Lemon wedges: A tangy finish that balances the rich sauce and wakes up all the flavors
Instructions
- Cook the Gnocchi:
- Bring a big pot of salted water to a rolling boil. Drop in the gnocchi and cook according to package directions. For fresh gnocchi this is usually two or three minutes and for frozen four or five. As soon as the gnocchi float to the top they are ready. Drain them carefully and set aside. Do not rinse as a little starch left on the gnocchi helps the sauce cling better.
- Sauté the Mushrooms:
- In a very large skillet heat olive oil and butter over medium-high heat. Once sizzling add the mixed mushrooms in a single layer. Leave them undisturbed for three or four minutes so they caramelize and turn golden. Resist the urge to stir too soon. After a good sear stir and cook for another two minutes until the mushrooms are fully tender and packed with flavor.
- Build the Sauce:
- Add the minced garlic straight to the mushrooms and sauté for thirty seconds just until fragrant but not browned. Pour in the white wine or vegetable broth and let it bubble and reduce for around two minutes so it cooks off the alcohol and concentrates the flavor. Pour in the heavy cream and bring everything to a gentle simmer.
- Combine and Finish:
- Add your drained gnocchi to the creamy skillet and gently fold so they are coated in the sauce. Stir in the Parmesan cheese fresh thyme parsley and sage. Sprinkle in salt and plenty of black pepper. Let it all simmer for another minute or two until the sauce thickens just enough to cling to the gnocchi and everything feels luxurious.
- Serve:
- Spoon the creamy skillet gnocchi into warm bowls. Top each bowl with extra Parmesan more fresh herbs a pinch of red pepper flakes if you want a little heat and a big squeeze of fresh lemon juice for the best balance.
Pin I have always loved how the combination of fresh sage and mushrooms evokes autumn and reminds me of cozy kitchen memories with family. Adding a squeeze of lemon at the end is my absolute favorite finishing touch as it brightens everything and cuts through the richness in a way that makes each bite extra craveable.
Storage Tips
Keep leftovers covered in an airtight container in the fridge for up to three days. The sauce thickens as it chills but you can revive it with a splash of milk or cream when reheating. Reheat on gentle heat to keep the sauce silky and prevent gnocchi from becoming too soft.
Ingredient Substitutions
If you cannot find fresh gnocchi frozen works well. For a lactose-friendly option try your favorite plant-based cream and dairy-free Parmesan. Switch up the mushrooms for whatever looks best at the store or even add spinach towards the end for a wilted green finish.
Serving Suggestions
Pair this dish with a crisp arugula salad and a hunk of crusty bread to soak up every bit of sauce. It also works as a decadent side for roasted chicken or grilled salmon when you want something showstopping on your table.
Cultural Context
While gnocchi traditionally hails from Italian cuisine these pillowy potato dumplings cross borders and find new loves everywhere. The creamy sauce in this recipe nods to the Alpine regions where mushrooms and dairy are culinary staples teasing out comfort food connections from across Italy and beyond.
Pin A final sprinkle of herbs and squeeze of lemon make every bowl special. You will love how craveable and quick this skillet gnocchi truly is.
Recipe FAQ
- → What type of mushrooms work best?
Mixed varieties such as cremini, shiitake, and baby bella offer the most depth of flavor, though wild mushrooms are excellent, too.
- → Can store-bought gnocchi be used?
Yes, either fresh or frozen gnocchi work well. Simply cook according to package instructions before adding to the sauce.
- → Is it possible to make this dish lighter?
Substitute half-and-half or use a splash of pasta water in place of heavy cream for a lighter consistency.
- → What proteins can be added?
Cooked chicken, crispy bacon, or Italian sausage make delicious additions for a more substantial meal.
- → How do you keep gnocchi from becoming mushy?
Cook gnocchi just until they float, then drain immediately and avoid overcooking in the sauce.