Creamy Mushroom Gnocchi
A creamy, comforting one-pot gnocchi loaded with sautéed mushrooms, sundried tomatoes, and a rich parmesan cream sauce. Quick to prepare, fiber-rich, and satisfying, this dish is perfect for a healthy weeknight dinner or an indulgent vegetarian treat.
Equipment
- 1 large frying pan (preferably non-stick)
- 1 small jug or bowl
- 1 stirring spoon or spatula
- Measuring spoons and cups
Ingredients
- 2 tsp olive oil
- 200 g mushrooms sliced
- 1 vegetable stock cube
- 1 ½ cups boiling water
- 1 clove garlic crushed
- 2 tbsp sundried tomatoes chopped
- 500 g gnocchi
- 1 cup cream
- 50 g parmesan grated
- 2 tbsp fresh parsley chopped
Instructions
- Prepare Ingredients Carefully: Begin by gathering all your ingredients to ensure a smooth cooking process. Slice the mushrooms evenly to about ¼-inch thickness for uniform cooking. Crush the garlic clove finely, chop the sundried tomatoes into small pieces, and grate the parmesan cheese. Measure out the cream, olive oil, gnocchi, and parsley so everything is ready to go.
- Heat the Pan and Oil: Place a large non-stick frying pan over medium heat. Once the pan is warm, pour in 2 teaspoons of olive oil, swirling gently to coat the base. Heating the oil first ensures that the mushrooms cook evenly and develop a golden-brown color without sticking.
- Sauté Mushrooms for Flavor: Add the sliced mushrooms to the pan. Cook them over medium heat, stirring occasionally for 5–6 minutes until they release their moisture and become soft and lightly caramelized. This step builds the base flavor of the sauce, creating a rich, earthy aroma.
- Prepare the Stock Mixture: While the mushrooms are cooking, dissolve 1 vegetable stock cube in 1 ½ cups of boiling water in a small jug or bowl. Stir well to ensure the stock is fully dissolved. This flavorful liquid will later deglaze the pan and infuse the gnocchi with savory taste.
- Add Garlic and Sundried Tomatoes: Reduce the heat slightly and stir in the crushed garlic and chopped sundried tomatoes. Cook for 1–2 minutes until the garlic is fragrant but not browned, which prevents any bitterness. The sundried tomatoes add a subtle sweetness and depth of flavor to the sauce.
- Deglaze the Pan with Stock: Slowly pour the prepared stock mixture into the pan, scraping the bottom gently with a spatula to lift any browned bits. These bits, known as fond, carry a concentrated flavor that enriches the sauce. Stir everything together until fully combined.
- Incorporate Gnocchi and Cream: Add 500 grams of gnocchi to the pan, followed by 1 cup of cream. Gently fold the gnocchi into the sauce, ensuring each piece is coated evenly. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for 3–4 minutes until the gnocchi is tender and has absorbed some of the sauce’s flavor.
- Add Parmesan Cheese: Sprinkle 50 grams of grated parmesan over the simmering gnocchi and stir thoroughly. The cheese will melt into the sauce, adding a creamy texture and rich umami taste that enhances the overall dish.
- Finish with Fresh Parsley: Remove the pan from heat and fold in 2 tablespoons of freshly chopped parsley. This adds a fresh, herbaceous note that balances the richness of the cream and cheese. Check seasoning at this stage, adding salt or pepper if desired.
- Serve Immediately and Enjoy: Transfer the gnocchi to individual serving plates or a large serving dish. Serve immediately while hot, so the sauce remains creamy and the gnocchi tender. Pair with a simple side salad or crusty bread for a complete meal.
Notes
- Use fresh or high-quality store-bought gnocchi for even cooking and best texture.
- Slice mushrooms evenly to ensure they sauté uniformly and develop rich flavor.
- Stir cream gently into the pan to prevent breaking the gnocchi.
- For a richer sauce, try half-and-half instead of cream or add a splash of white wine.
- Adjust seasoning at the end; a pinch of salt or pepper enhances the flavors.
- Optional: Add a knob of butter when folding in parmesan for extra creaminess.
