Potato Gnocchi with Mushroom Sauce – Soft, Earthy, and Perfect for Comfort Meals

Tender, pillowy potato gnocchi coated in a creamy, earthy mushroom sauce — this Potato Gnocchi with Mushroom Sauce is the kind of dish that feels like pure, cozy luxury. Every bite melts in your mouth, offering that comforting, homemade goodness that’s hard to beat.

Combining the delicate texture of handmade gnocchi with the deep, savory flavor of mushrooms creates a beautiful balance of richness and comfort. If you’re drawn to warm, rustic Italian dishes, you might also love our Mushroom Risotto, another comforting favorite that’s rich with earthy flavors.

Perfect for intimate dinners, casual gatherings, or when you just crave something warm and satisfying, this easy dish brings a little Italian magic into your kitchen. And if you’re looking for a lighter side to pair with it, our Fig Salad offers a fresh, vibrant contrast.

---

Recipe Summary

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Difficulty: Moderate

---

Ingredients

For the Gnocchi:

• 1 pound russet potatoes (450g)
• 1 cup all-purpose flour (120g)
• 1 large egg
• ½ teaspoon salt

For the Mushroom Sauce:

• 2 tablespoons butter (28g)
• 1 tablespoon olive oil (15ml)
• 8 oz mushrooms, sliced (225g)
• 1 clove garlic, minced
• ½ cup heavy cream (120ml)
• ¼ cup grated Parmesan cheese (30g)
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

---

Instructions

1. Boil the potatoes in salted water until tender.
   Drain, peel, and mash until smooth.
   Let cool slightly.
2. In a large bowl, combine the mashed potatoes, flour, egg, and salt.
   Gently knead into a soft dough — don’t overwork.
3. Divide the dough into 4 portions.
   Roll each into a rope about ¾ inch (2 cm) thick.
   Cut into 1-inch (2.5 cm) pieces and roll over the back of a fork to create ridges.
4. Bring a large pot of salted water to a gentle boil.
   Cook gnocchi in batches; when they float to the surface, they’re done.
   Remove with a slotted spoon.
5. Meanwhile, prepare the sauce:
   Heat butter and olive oil in a large skillet over medium heat.
   Add mushrooms and cook until browned and tender.
6. Add garlic and cook for 1 more minute.
7. Stir in the heavy cream and Parmesan.
   Season with salt and pepper.
   Simmer until thickened slightly.
8. Toss the cooked gnocchi in the mushroom sauce.
   Garnish with parsley and serve hot.

---

Notes

Use starchy potatoes like russets for light, fluffy gnocchi.
Handle the dough as little as possible to keep it tender.
Simmer the sauce gently so the cream doesn’t separate.

---

Variations & Add-ons

Add sautéed spinach or kale to the mushroom sauce for extra greens.
Use a mix of wild mushrooms for deeper flavor.
Replace heavy cream with mascarpone for an ultra-silky sauce.

---

Nutrition Information (Per Serving)

• Calories: 430 kcal
• Carbohydrates: 46g
• Protein: 10g
• Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 380mg
• Fiber: 3g
• Sugar: 2g

---

Background Story

Gnocchi — the soft dumplings beloved across Italy — date back centuries, evolving from simple ingredients like flour and water to the more luxurious potato versions we know today.

Adding mushrooms and cream sauce draws inspiration from Northern Italian cooking, where hearty, earthy dishes dominate cooler seasons.

The marriage of pillowy gnocchi and savory mushroom sauce speaks to the heart of rustic European cooking:
simple, satisfying, and made with love.

This Potato Gnocchi with Mushroom Sauce offers that same spirit of comfort and tradition, bringing a handmade touch to your table with every soft, tender bite.

---

Serving Suggestions

Serve this gnocchi piping hot, topped with a sprinkle of extra Parmesan and cracked black pepper.

It pairs beautifully with a crisp green salad and a glass of chilled white wine like Pinot Grigio or Chardonnay.

For extra indulgence, serve alongside garlic bread or roasted asparagus.

---

FAQs About Potato Gnocchi with Mushroom Sauce

Can I make the gnocchi dough ahead of time?
Yes, refrigerate it for up to 4 hours.
Shape just before cooking for best results.

Can I freeze homemade gnocchi?
Definitely!
Freeze uncooked gnocchi on a baking sheet, then transfer to bags.
Cook straight from frozen — just add an extra minute.

What mushrooms work best for the sauce?
Button, cremini, shiitake, or a mix of wild mushrooms all work beautifully.

Can I substitute milk for cream?
You can, but the sauce will be thinner and less rich.
Use whole milk if possible.

Is it okay to pan-fry the gnocchi after boiling?
Absolutely!
Frying them briefly in butter creates a golden, crisp exterior.

---

Final Thoughts

Soft, rich, and beautifully comforting, this Potato Gnocchi with Mushroom Sauce brings timeless Italian flavors to your kitchen with a rustic homemade charm.

Simple, soulful, and impossible to resist.