Creamy Mushroom Gnocchi Skillet

Pan-browned mushrooms give this creamy gnocchi skillet a savory base. A little broth loosens the cream, and Parmesan helps the sauce coat the soft potato dumplings without needing flour.

Ingredients

• 500 g potato gnocchi
• 400 g sliced mushrooms
• 1 tbsp olive oil
• 20 g butter
• 2 garlic cloves, minced
• 150 ml vegetable broth
• 150 ml heavy cream
• 40 g grated Parmesan
• 1 tsp fresh thyme leaves
• ¼ tsp black pepper

Method

1. Bring a large pot of water to a boil for the gnocchi. Brush mushrooms clean and slice about 5 mm thick.
2. Heat oil in a wide skillet over medium-high heat. Add mushrooms in two batches and cook 5–7 minutes per batch until their moisture evaporates and the edges brown. Return all mushrooms to the pan.
3. Add butter, garlic and thyme. Stir over medium heat for 1 minute without letting the garlic burn. Pour in broth and scrape up the browned bits.
4. Stir in cream and simmer gently for 3–4 minutes. Meanwhile, cook gnocchi following their packet instructions, then drain, keeping a little cooking water.
5. Add gnocchi, Parmesan and pepper to the skillet. Toss over low heat until the sauce clings, adding a spoonful of cooking water if needed.
6. Serve immediately while the gnocchi are soft and the sauce glossy. Taste before adding any optional salt because broth and Parmesan vary in saltiness.
7. Refrigerate cooled leftovers within two hours for up to three days. Reheat gently with a splash of water until hot throughout.

Brown the mushrooms in batches

Crowding the skillet traps liquid and makes the mushrooms steam. Give them room, allow their liquid to evaporate, and wait for a little browning before adding the next ingredients.

Follow the gnocchi packet

Fresh, chilled and shelf-stable gnocchi have different cooking times. Use the packet directions and avoid leaving cooked gnocchi in hot water while the sauce finishes.

Finish over gentle heat

Once the cheese goes in, keep the heat low. Stir just long enough to coat the gnocchi. A tablespoon of cooking water helps if the sauce becomes too thick.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve immediately while the gnocchi are soft and the sauce glossy. Taste before adding any optional salt because broth and Parmesan vary in saltiness.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to three days. Reheat gently with a splash of water until hot throughout.