Gnocchi with sautéed mushrooms, the creamy and enveloping recipe without cream. Gnocchi with sautéed mushrooms are certainly an autumn recipe, but also an economical first course that’s simple to prepare the rest of the year. Tasty and creamy, you can make this super quick and tempting first course with store-bought gnocchi or, with a little more patience, with homemade potato gnocchi, but in this case I used my water-and-flour gnocchi without potatoes. Let’s go to the kitchen and prepare this creamy first course without cream but with good butter, preferably homemade — then tell me if it’s not amazing! After all, how could it not be? Recipes with mushrooms are always delicious: think of mushroom sauce, mushroom lasagna or even classic mushroom risotto or the baked version in the oven! But enough chatter — let’s discover how to make creamy mushroom gnocchi, great with fresh or frozen champignon, and even better with porcini or meatier mushrooms like pleurotus or cardoncelli. First, as always, if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here) and find many more in my book “La Sicilia è in tavola”.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make creamy mushroom gnocchi
- 2 lbs gnocchi (water and flour)
- 2 lbs champignon mushrooms (fresh or frozen)
- 4 tbsp butter
- 2 oz Parmesan, grated (or Grana Padano)
- 1 bunch parsley
- 1 clove garlic (or a pinch of dried garlic)
- to taste salt
Tools
- Pot
- Pan
Preparation of gnocchi with sautéed mushrooms
Put a pot of water on the heat to cook the gnocchi and prepare the sauce.
To make gnocchi with sautéed mushrooms, gently melt the butter in a pan and add the dried or fresh garlic (I used dried). Finely chop the parsley and add it to the other ingredients. Cook for a few seconds without burning and add
the mushrooms cleaned and sliced. Adjust salt and let them wilt quickly over high heat.
Drop the gnocchi into the boiling, lightly salted water and as soon as they rise to the surface, scoop them out with a slotted spoon and add them to the sauce. Pour in a little of the cooking water and, tossing gently, let a creamy sauce form so they absorb the flavors.
Finish everything with a handful of parsley and some grated cheese, plate and serve while hot and creamy.
Storage and notes
Cooked and dressed gnocchi should be eaten immediately, so prepare only the amount you plan to eat. The sauce, however, can be made in advance and stored in the refrigerator, well sealed in an airtight container for up to three days. You can replace fresh mushrooms with frozen ones and you may also choose a different type of mushroom or a mix including porcini for an extra flavor boost.
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