I have been experimenting with using mushrooms in a variety of ways for several years now. I’ve used them as pizza toppings, pesto, soup, and in pasta dishes. I’ve also used them in my favorite dessert, chiffon pie, where they add creaminess and a touch of mint. I love making my own gnocchi, too, because it is a fun and easy way to incorporate mushrooms into traditional pasta dishes.

A delicious dish with a very simple recipe. This is the ultimate comfort food for any time of the year. It goes great with a nice glass of red wine or some good beer ! It’s a great dish to make with adults and children alike. It’s a very simple recipe but it tastes as good as it looks. It has a creamy sauce and a mouth-watering texture. You will love the flavors of the rich butter, mushroom and garlic.

This delicious and decadent dish requires no complicated preparation, only a few ingredients, and is easily one of my favorite dishes to make with the kids. Growing up, my father used to make a traditional cheese and onion gnocchi with a simple tomato sauce. But making a dish like this at home is now a thing of the past because my husband and me now prefer to make a simple creamy mushroom sauce.. Read more about creamy mushroom gnocchi (vegan) and let us know what you think.


I recall having a strong dislike for mushrooms since I was a child. They were either sautéed in butter or baked onto pizza as a rubbery mess. I’d only ever heard of crimini and assumed that all mushrooms were bad because of the two ways I’d met them. When I saw oyster, chanterelle, porcini, hen of the woods, and other kinds, I wanted to taste them to see whether they were as awful as I remembered. After a few great restaurant mushroom dishes and many unsuccessful tries at home, I’ve discovered a fantastic method to prepare them. Gnocchi with Creamy Mushrooms is a hit.

Perfectly sautéed mushrooms are served over pillowy soft gnocchi in a goat cheese sauce with fresh thyme on top. Serve with a glass of excellent wine as part of Meatless Monday.

If you like this, you may also like my Creamy Roasted Asparagus Gnocchi, Creamy Gnocchi with Sausage, or my Sundried Tomato Gnocchi.

Creamy Mushroom Gnocchi in a white bowl.

Mushroom Sauté Techniques

  • Mushrooms sweat during cooking, so allow them room and cook them in batches unless you want mushy mushrooms.
  • Washing your mushrooms will cause them to absorb the water. To eliminate grime, use a wet towel instead.
  • Sauté with ghee over medium-high heat to obtain the butter flavor without the butter’s water content.
  • To achieve a strong umami taste, use a variety of mushroom species.

Creamy Mushroom Gnocchi from overhead in a white bowl.

What is the best way to create a creamy sauce?

I used the same pan that I cooked the mushrooms in to create the creamy sauce for my Gnocchi with Creamy Mushrooms dish, then added the gnocchi, goat cheese, and milk.

Season the cheese mixture with salt, pepper, and thyme, then thin with more milk as required. Creamy sauces are simple to prepare and won’t break the bank!

This dish asks for a creamy sauce made with soft goat cheese. It’s better to stay away from crumbly cheeses since they don’t melt as well.

Creamy Mushroom Gnocchi from overhead.

Some toasted chopped hazelnuts would be a wonderful addition to this meal if you wanted to add a little more. If you wanted to round out the dish with some meat, I’d serve it with sliced steak. I wouldn’t recommend storing this dish since it’s best eaten immediately after it’s cooked.

Creamy Mushroom Gnocchi in a white bowl.

Required Ingredients

  • Mushroom Medley (1 pound)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt
  • Pepper
  • 4 Cloves Garlic Smashed
  • 2 Tbsp Butter
  • 1 Pound Gnocchi
  • Goat Cheese, 8 oz

Needed Equipment

  • Knife of a Chef
  • Board for cutting
  • a pan for frying
  • Spoon made of wood

Storage Suggestions

Refrigerate gnocchi for up to four days in an airtight container. Warm either in the microwave or on the stovetop until well heated.

Mushrooms, raw: Refrigerate mushrooms in their original packing or in a paper bag for up to one week. If the texture of the mushrooms changes, toss them out. Raw mushrooms cannot be frozen, however sautéed mushrooms may be kept in an airtight container in the freezer for up to 2 months.


Mushroom Gnocchi

Creamy Mushroom Gnocchi


Michelle Boulé is a French actress.


Make this Creamy Mushroom Gnocchi to make the most of meatless Mondays! These sautéed mushrooms are to die for!


6.84 out of 6 votes


Recipes to Pin




Time to Prepare: 10 minutes

35 minutes to prepare

45 minutes total




Course Description:

American cuisine



6 servings

calorie count: 326 kcal




Knife of a Chef


Spoon Made of Wood








StandardMetric in the United States



  • Mushroom Medley (1 pound)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt
  • Pepper
  • 4 Garlic Cloves, Smashed
  • 2 tbsp. melted butter
  • Gnocchi (1 pound)
  • Goat Cheese, 8 oz





  • Clean the mushrooms with a wet towel before slicing or tearing them into bite-size pieces.

  • In a skillet over medium-high heat, pour in the oil. In batches, add the mushrooms and heat until they are gently browned on both sides. Return all of the mushrooms to the pan and season with salt, pepper, and garlic. Toss in the butter to coat.

  • Prepare the gnocchi according to the package directions. Toss the gnocchi with the mushrooms in the skillet. Cook, stirring constantly, until the goat cheese has melted. Season with salt and pepper to taste, and serve!



calorie count: 326 kcal 33 g carbohydrate 12 g protein 17g fat 9g Saturated Fat Cholesterol: 28 milligrams 436 mg sodium 248 mg potassium 4 g fiber 2 g sugar 509IU Vitamin A 1 milligram of vitamin C 72 mg calcium 4 mg iron




Gnocchi with Creamy Mushrooms as a Keyword



There are a variety of ingredients used to make gnocchi, but one of the most common is potatoes. The potatoes are first cooked until soft, which takes about an hour. After the potatoes have been mashed and mixed with salt, flour, and egg, you have the dough you need to make the gnocchi. This is then rolled out, and cut into the lengths, which will be the size of the gnocchi. The gnocchi are then boiled in salted water until they float to the top. The gnocchi are then removed from the water and set aside to cool before they are ready to serve.. Read more about creamy mushroom gnocchi hello fresh and let us know what you think.

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