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This creamy Mushroom Gnocchi is the perfect comfort food. It’s gluten-free, creamy, full of that earthy truffle flavor, and absolutely delicious. You’ll love this recipe for an easy weeknight dinner this fall. It’s a great family-friendly recipe that you’ll go back to again and again.
Why You’ll Love Mushroom Gnocchi
- Quick: Make this mushroom gnocchi in only 30-minutes. A great weeknight meal for busy nights
- Comforting: This warming, creamy truffle gnocchi is the ultimate comfort food. Gnocchi are little pillows of pure comfort
- Gluten-Free: This gnocchi is entirely gluten-free, making it a great dish for those with dietary restrictions
Ingredients
Gnocchi: Despite gnocchi being categorized in the pasta category, it’s actually made with potatoes and entirely gluten-free. You can usually find it in the pasta aisle of most grocery stores.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Oyster Mushrooms: A popular type of mushroom linked to several health benefits. They are highly nutritious and promote heart and immune health.
How to Make Mushroom Gnocchi
- Bring a large pot of water to boil and cook gnocchi according to package directions. Reserve 1/2 cup pasta water and set aside.
- Add butter to a medium-sized frying pan over medium heat. Once melted, add onion, garlic and salt and pepper. Cook until onion is softened, about 3-4 minutes.
- Add the mushrooms and cook down until mushrooms are soft and tender, about 5-6 minutes, stir occasionally.
- Pour in the white wine to deglaze, stir and cook until almost evaporated.
- Stir in the cream and fresh thyme, simmer for 3-4 minutes.
- Add in 1/4 cup pasta water, truffle sauce and shredded parmesan cheese. Stir to combine and cook for about 1-2 minutes. Taste and adjust seasoning with more salt and pepper. If the sauce is too thick, add more pasta water to create a sauce consistency to your liking.
- Serve topped with more fresh thyme, shredded parmesan cheese and ground pepper.
Tips and Tricks
- Use frozen or shelf-stable gnocchi or make your own with a few simple ingredients
- Add in your favorite protein to make this a complete meal. This dish is great with chicken
Substitutions
- Truffle Sauce: If you don’t have truffle sauce, try substituting with truffle oil or truffle salt – just note you will need to adjust the amount used to your taste. Start with 1 tsp and then go from there.
- Mushrooms: If you can’t find oyster mushrooms you could try using cremini or brown mushrooms.
- Pasta Water: If you forget to reserve pasta water, you can use vegetable broth instead.
Best served with
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to four days.
Common Questions
Regular pasta is more carb-heavy with almost 2 times the amount of carbs per serving. However, gnocchi usually has more sodium.
The key is to not overboil gnocchi or it gets mushy quick. You do not cook gnocchi for as long as regular pasta noodles. As soon as it floats to the top it’s ready. However, fried or baked gnocchi can be excellent as well.
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Ingredients
- 500 g package of gnocchi
- 4 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ tsp salt
- ¼ tsp pepper
- 200 g oyster mushrooms, chopped, (about 2 cups)
- ¼ cup white wine
- ½ cup half and half cream
- 1 ¼ tsp truffle sauce
- 1 tbsp fresh thyme, minced
- ½ cup pasta water
- ½ cup shredded parmesan cheese
- garnish with fresh thyme, ground pepper and parmesan cheese
Instructions
Start Cooking- Bring a large pot of water to boil and cook gnocchi according to package directions. Reserve 1/2 cup pasta water and set aside.
- Add butter to a medium-sized frying pan over medium heat. Once melted, add onion, garlic and salt and pepper. Cook until onion is softened, about 3-4 minutes.
- Add the mushrooms and cook down until mushrooms are soft and tender, about 5-6 minutes, stir occasionally.
- Pour in the white wine to deglaze, stir and cook until almost evaporated.
- Stir in the cream and fresh thyme, simmer for 3-4 minutes.
- Add in 1/4 cup pasta water, truffle sauce and shredded parmesan cheese. Stir to combine and cook for about 1-2 minutes. Taste and adjust seasoning with more salt and pepper. If the sauce is too thick, add more pasta water to create a sauce consistency to your liking.
- Serve topped with more fresh thyme, shredded parmesan cheese and ground pepper.
Notes
- If you don’t have truffle sauce, try substituting with truffle oil or truffle salt – just note you will need to adjust the amount used to your taste. Start with 1 tsp and then go from there.
- If you can’t find oyster mushrooms you could try using cremini or brown mushrooms.
- If you forget to reserve pasta water, you can use vegetable broth instead.
1 person is discussing this recipe. Join in
I haven’t made this yet, but it sounds delicious. I wanted to point out that many store-bought gnocchi, even if they contain potato, contain wheat flour and are not gluten free. You need to buy gnocchi that say they are gluten free.