Creamy Mushrooms and Gnocchi
Updated October 7, 2025
Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
- 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
Here's what I did, but beware. It falls into the "but you didn't even make the recipe" catagory of nyt cooking comments. But my 3 year old ate and a recipe is just a suggestion anyways. Here we go. Chop a blend of oysters, shimeji, shitake, and crimini. Sweat shallot and garlic in a 50/50 oil/buttered pan. Add fresh thyme, rosemary, red pepper flakes. Add in the indecently large pile of mushrooms. Send a little prayer to God that they brown after letting all their moisture out. Walk away to go change the baby and run back to find they did in fact cook down to a crispy golden layer. Deglaze with a splash of whiskey because you're breastfeeding and can't drink it anyways. In hindsight, I'm not sure if that did much. But this is about ignoring good sense and embracing hedonism. White wine probably would have been better, and better added later because of what comes next. We also add and cook away 3ish cups of chicken stock about a cup at a time (I doubled for mushroom loving leftover reasons). Half the shimeji and oysters disappear into a beautiful sauce at this point, as if they decided to embrace their inner risotto. Beautiful. Add the last cup or so of your Costco chicken stock here. Crisp up the gnocchi in a separate pan for textural contrast and add it in at the end for just long enough to absorb the flavors and thicken up the broth. Use the gnocchi pan to toast some rosemary bread (bonus points if you have some cambozola in the fridge) and wilt some spinach in that order. You use spinach because it's what you have in the fridge and you'll spend 20 dollars on mushrooms but can't be damned to spend the extra couple bucks on arugula. Oh, I almost forgot to say, but I did use the mustard at the beginning too. Maybe these NYT food writers know a thing or two after all...
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.
This turned out well with some slight modifications. Broth definitely needs to be reduced by 1/2 cup. Added some sausage chunks, that I cooked on the side and added at the end, which makes it more of a meal. Skipped the mustard, added 1/4 cup parm cheese at the end. Used a bit of white wine after adding in the garlic to deglaze the pan. Used half cream, half whole milk. Used spinach instead of arugula.
Oh my, my wife and I thought this was delicious. I made as directed but used the “water method” to reduce the mushrooms before adding oil and shallots. Check the internet… this enhances browning. Also, I used just one 14.5 oz can of chicken broth and the sauce consistency was perfect. Yes, just perfect. Thanks for a really delicious meal.
Great weeknight recipe, quick with good flavor payoff. I wish I read the comments to reduce broth so avoid “soup”. Arugula was too bitter for me so next time I’ll use spinach. My toddler loved eating the gnocchi and mushrooms!