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Creamy Garlic Mushroom Gnocchi

Delicious, pillowy gnocchi coated in a silky cream sauce infused with thyme and tossed through buttery, garlic-browned mushrooms.

At a glance

20 minutes
6

Ingredients

  • 2 tbsp butter
  • 450 g white mushrooms, thinly sliced
  • ½ tsp salt
  • 3 cloves garlic, thinly sliced
  • 375 ml chicken stock (plus an extra splash if needed)
  • 180 ml thickened cream
  • 3 sprigs fresh thyme
  • 1 tbsp cornflour mixed with 1 tbsp cold water
  • ¼ cup grated Parmesan cheese
  • 1 packet potato gnocchi (500 g)
  • salt and cracked black pepper, to taste

Method

  1. Melt the butter in a large frying pan over medium heat. Add the mushrooms and sauté until golden. Sprinkle over the salt to draw out moisture, then continue cooking until most of the liquid has evaporated. Add the garlic and cook for 2–3 minutes until fragrant.
  2. Pour in the chicken stock, cream, and thyme. Bring to a gentle simmer and cook for 5–10 minutes. Stir in the cornflour slurry to thicken slightly. (If you haven’t already, this is a good time to cook your gnocchi according to packet directions.)
  3. Remove the thyme sprigs, then stir through the Parmesan until melted and smooth. Add the cooked gnocchi and gently toss to coat in the sauce. Season to taste with salt and pepper. If needed, add a splash more stock to loosen the sauce.
  4. Spoon into warm bowls and top with extra Parmesan, cracked pepper, and maybe a few thyme leaves.

Tip:

If you prefer more mushrooms than sauce, use a bit less gnocchi — about 350 g instead of 500 g.

For something extra special, try making your own gnocchi from scratch!