Mushroom Gnocchi with Parmesan Cream Sauce
An indulgent dish that pairs the delicate texture of gnocchi with a rich and creamy Parmesan sauce, enhanced by earthy baby bella mushrooms.
Ingredients
Main Ingredients
- 1 package 16-ounce package potato gnocchi Use store-bought for convenience.
- 2 tablespoons unsalted butter For sautéing.
- 8 ounces fresh baby bella mushrooms, sliced Provides earthy flavor.
- 2 teaspoons minced garlic Enhances the dish.
- 1 cup low sodium chicken broth Use low sodium to control saltiness.
- 3 tablespoons heavy cream Adds richness to the sauce.
- 2 tablespoons all-purpose flour To thicken the sauce.
- ½ cup shredded Parmesan cheese Use freshly grated for best flavor.
Instructions
Cooking Gnocchi
- Cook the potato gnocchi according to the package instructions. Once ready, drain the gnocchi and set aside.
Making the Sauce
- In a large skillet, melt the unsalted butter over medium heat.
- Add the sliced baby bella mushrooms and minced garlic. Sauté for about 5-6 minutes until the mushrooms become tender and fragrant.
- Season lightly with salt and pepper.
- Remove the sautéed mushrooms from the skillet and set aside.
- In the same skillet, whisk together the low-sodium chicken broth, heavy cream, and all-purpose flour. Keep heat on medium and allow the mixture to simmer for about 3-4 minutes until it thickens slightly.
- Add the cooked gnocchi into the skillet and stir in the shredded Parmesan cheese until the gnocchi is fully coated.
- Return the sautéed mushrooms to the skillet for a final stir. Adjust seasoning with additional salt and pepper if needed.
Serving
- Serve immediately in a lovely serving bowl or individual plates.
- Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired.
Notes
For best results, use high-quality ingredients and serve the dish hot. Can pair with a side salad or crusty bread.