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Creamy Mushroom Gnocchi (Pan-Sauced)
Recipe

Creamy Mushroom Gnocchi (Pan-Sauced)

Quick & Easy

Pan-seared gnocchi and mushrooms coated in a quick cream cheese sauce, finished with parsley.

Why smarter

18 minutes is realistic: 5 minutes prep, 2 minutes to heat the pan, 9–11 minutes to brown gnocchi and cook mushrooms, 1–2 minutes to melt cream cheese into a sauce and plate.

Chef tip

Let the mushrooms cook until the pan looks mostly dry before adding cream cheese; it prevents a watery sauce and boosts flavor. Shortcut: Use store-bought fresh gnocchi and plain cream cheese (or herbed cream cheese).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 400 g fresh gnocchi 400.000 g fresh gnocchi
2 250 g mushrooms 250.000 g mushrooms
3 120 g cream cheese 120.000 g cream cheese
4 15 g parsley 15.000 g parsley

Method

  1. Slice mushrooms and chop parsley.
  2. Heat a wide pan with a little oil over medium-high heat. Add gnocchi in a single layer and cook 4–5 minutes, stirring now and then, until browned.
  3. Add mushrooms, season with salt and pepper, and cook 5–6 minutes until the mushrooms soften and any liquid mostly evaporates.
  4. Lower heat to medium. Stir in cream cheese with 60–90 ml water to melt into a glossy sauce; simmer 1–2 minutes until it coats.
  5. Stir in parsley, adjust seasoning, and serve right away.