Dinner

Creamy Mushrooms and Gnocchi Recipe

ByClara Bennett February 9, 2026February 9, 2026

Introduction

This Creamy Mushrooms and Gnocchi dish combines tender potato gnocchi with a rich, savory mushroom sauce. With fresh thyme and a touch of mustard, it’s a comforting meal that’s easy to make any night of the week.

The dish is served in a white bowl on a white marbled surface, featuring three main layers. The base layer consists of creamy sauce with a pale beige color and a smooth, rich texture. Mixed throughout this sauce are plump, soft, off-white gnocchi pieces, slightly dimpled in texture. The second layer spreads sautéed brown and light tan sliced mushrooms with visible gills, adding depth with their earthy textures. Fresh, bright green arugula leaves with delicate stems are scattered on top, providing a fresh, leafy contrast to the warm, creamy ingredients. Small black pepper specks are sprinkled evenly over the whole dish, enhancing the visual texture. A brass spoon with a dark wooden handle rests inside the bowl along the edge. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Heat the olive oil in a large skillet over high heat until hot. Add the sliced mushrooms and shallots, cooking while tossing occasionally, until the mushroom liquid evaporates and they become golden brown in spots, about 5 to 7 minutes. Add the garlic and thyme, season with salt and pepper, then toss once more. Reduce the heat to medium-high.
Step 2: Stir in the vegetable or chicken stock and heavy cream. Cover the skillet with a lid and bring the mixture to a simmer. Add the gnocchi and cook, stirring occasionally, until the gnocchi are tender according to their package instructions. Stir in the mustard and season the sauce with salt to taste.
Step 3: Add the arugula to the skillet and stir until it is mostly wilted. Serve the creamy mushroom and gnocchi mixture in bowls and, if desired, finish with freshly ground black pepper.

Tips & Variations

Use baby spinach instead of arugula for a milder green with similar texture.
For a richer sauce, add a sprinkle of grated Parmesan before serving.
Try substituting cremini mushrooms with a mix of wild mushrooms for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or cream to loosen the sauce if needed.

How to Serve

This is a close-up of a creamy dish in a white shallow bowl on a white marbled surface. The dish has three main layers: soft, plump gnocchi that are light yellow in color form the base; scattered sautéed brown mushrooms with smooth, slightly shiny surfaces sit evenly among the gnocchi; and fresh, bright green leafy arugula adds a fresh contrast across the top. All these ingredients are covered in a thick, pale cream sauce sprinkled with small black pepper bits. A golden spoon with a dark brown handle rests inside the bowl on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used. Just add a couple of extra minutes to the cooking time and be sure to follow the package instructions for best results.