Mushroom Pasta Recipes – Creamy Gnocchi Mushroom Skillet
When I think about comfort food, this creamy gnocchi mushroom skillet always comes to mind. I mean, what’s not to love about pillowy gnocchi swimming in a velvety sauce with earthy mushrooms? It’s the kind of dish that makes you want to grab a fork straight from the pan.
I first made this when I had a pack of gnocchi sitting in the pantry and mushrooms that were starting to look a little sad in the fridge. I tossed them together with cream, garlic, and some Parmesan, and boom—instant family favorite. Simple, filling, and the kind of meal that makes the house smell like you’ve been cooking all day, even if it only took half an hour.
If you’re hunting for mushroom pasta recipes that feel indulgent without being fussy, this one’s for you. It hits all the right notes—hearty, cozy, and endlessly adaptable. And let’s be honest, who doesn’t need a few easy gnocchi recipes up their sleeve? From healthy gnocchi recipes to beef gnocchi recipes, baked gnocchi recipes and gnocchi sauce recipes, the variations are endless—but this creamy skillet is my personal go-to.
Servings: 4 servings
Ingredients
- 500 g gnocchi (fresh or packaged)
- 300 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200 ml heavy cream
- 100 ml vegetable broth
- 50 g grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the onion and sauté until translucent, then add the garlic and cook briefly.
- Toss in the mushrooms and cook until they soften and release their juices.
- Add gnocchi directly to the pan and stir everything together.
- Pour in the vegetable broth and cream, stirring to coat the gnocchi.
- Simmer for about 8–10 minutes until the sauce thickens and the gnocchi are tender.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve hot, garnished with fresh parsley.