Dinner

Amazing Mushroom Gnocchi with Parmesan Cream Sauce Recipe

ByLily Monroe January 29, 2026January 29, 2026

Introduction

This amazing mushroom gnocchi with Parmesan cream sauce is a comforting and elegant dish that’s surprisingly simple to make. Tender potato gnocchi are paired with sautéed mushrooms and a rich, creamy sauce that’s bursting with flavor. Perfect for a cozy dinner or special occasion.

A white plate with a raised dotted border holds a creamy gnocchi dish. The gnocchi is soft and light golden, covered in a thick white cream sauce mixed with wilted green spinach leaves and thin, light brown sliced mushrooms. Finely grated cheese is sprinkled on top, and freshly ground black pepper adds small dark specks throughout. A gold and white fork lies on the right side of the plate, resting partly in the sauce. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound potato gnocchi
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 teaspoon thyme, chopped
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to the package instructions until they float to the surface. Drain and set aside.
Step 2: In a large skillet over medium heat, drizzle the olive oil and add the butter. Swirl together until melted and bubbly.
Step 3: Add the sliced mushrooms to the skillet and sauté until golden brown and tender, about 5-7 minutes.
Step 4: Stir in the minced garlic and chopped thyme; cook for an additional 1-2 minutes until fragrant.
Step 5: Season the mixture with salt and freshly ground black pepper to taste.
Step 6: Pour in the heavy cream, reduce heat to low, and let it simmer gently for 5 minutes to thicken slightly.
Step 7: Gradually add the grated Parmesan cheese, stirring until it’s melted and smooth.
Step 8: Gently toss the drained gnocchi in the skillet until thoroughly coated with the sauce, warming through for about 2 minutes.
Step 9: Garnish with freshly chopped parsley before serving.

Tips & Variations

Use baby bella or shiitake mushrooms for a different flavor profile.
For a lighter version, substitute half of the heavy cream with milk or use a cream alternative.
Add a pinch of red pepper flakes when sautéing garlic for a subtle kick.
Freshly grate Parmesan for the best melting and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. Avoid microwaving to preserve texture.

How to Serve

A white plate filled with soft, small, pillow-shaped gnocchi covered in a smooth, creamy light beige sauce. Scattered throughout the gnocchi are thinly sliced brown mushrooms with a tender texture, glistening slightly from the sauce. Two bright green chive stalks lie diagonally on top, adding a fresh pop of color against the warm tones of the gnocchi and mushrooms. The plate is set against a white marbled surface, enhancing the creamy and earthy colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook them directly from frozen according to the package instructions, then proceed with the sauce as directed.

How do I prevent the sauce from curdling?

Simmer the cream gently over low heat and add the Parmesan gradually while stirring constantly. Avoid boiling once the cheese is added to keep the sauce smooth.