Creamy Mushrooms and Gnocchi
Updated October 7, 2025
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
3 tablespoons olive oil
10 ounces sliced cremini mushrooms
3 large shallots or ½ small red onion, thinly sliced
3 large garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
Salt and pepper
2 cups vegetable or chicken stock
½ cup heavy cream
1 (1-pound) package shelf-stable or refrigerated potato gnocchi
1 tablespoon Dijon or spicy brown mustard
2 big handfuls arugula (about 3 ounces or 4 cups)
Nutritional analysis per serving (4 servings)
50 grams carbs; 59 milligrams cholesterol; 450 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 24 grams fat; 4 grams fiber; 947 milligrams sodium; 12 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet over high and, once hot, add the mushrooms and shallots. Cook, tossing occasionally, until the mushrooms’ liquid evaporates enough to let them caramelize and become golden brown in spots, 5 to 7 minutes. Add the garlic and thyme, season with salt and pepper and toss again. Adjust heat to medium-high.
- Step 2
Stir in the stock and heavy cream, cover with a lid and bring to a simmer. Stir in the gnocchi and cook, stirring occasionally, until gnocchi are tender (check packaging for cook time), then stir in mustard. Season the cream sauce to taste with salt.
- Step 3
Stir in the arugula until mostly wilted. Transfer to bowls and top with freshly ground black pepper, if desired.
Private Notes
Comments
Definitely reduce the broth by at least by 1/2 cup to avoid soup. Fresh baby spinach would be a delicious alternative to the arugula.
Loved it! Room to riff a bit based on what you have on hand. I added some crushed red pepper with the garlic and thyme step and deglazed with white wine prior to adding the stock and cream. I used about 1.5c stock + 1/2c cream and it worked well for the sauce (used less stock based on others’ comments- thanks!) The potato flour from the gnocchi helps thicken the sauce up.
Definitely don’t skip on the mustard - adds a nice, subtle tang. I found 2 1/2 c. liquid to be too soupy. (Although I did use mini gnocchi, so maybe that was a factor.)
This was delicious! Followed the recipe exactly and didn’t feel it was too soupy as others have said. I did add a few shakes of grated Parmesan which made it hard to stop eating.
Very tasty and easy, to boot! I did deglaze the mushroom mixture with a splash of vermouth because why not and I reduced the amount of stock to about a cup. Garnished with a sprinkling of Aleppo pepper. I bet this would also be really good with sour cream instead of heavy cream.
I had everything but the gnocchi so cooked short pasta noodles in the broth. It was delicious!