This mushroom gnocchi recipe has a rich buttery sauce flavoured with parmesan and thyme. It’s a simple weeknight dinner with just a handful of ingredients.
This is just the most comforting meal 💛
Sometimes you just can’t beat a big bowl of gnocchi. It’s just so filling and is exactly what’s needed on a night in January when you can’t leave your house or do anything.
This one is packed full of flavour but it’s actually so simple when it comes to the ingredients list. The main character in this list of stars is definitely the butter. Do not skimp on the butter.
The mushrooms are fried in butter until browned and soft then stirred with plenty of garlic, more butter, thyme leaves, parmesan and a little pasta water until a beautiful rich sauce forms. It’s a dream.
Why we love this mushroom gnocchi…
It’s such a simple recipe with a short and simple list of ingredients but it’s packed with flavour thanks to the butter and parmesan.
You can easily keep this recipe vegetarian by making sure to use a vegetarian hard cheese or parmesan substitute.
You can add any extras you fancy to this recipe from sausage, chicken, spinach or kale. Or anything else you can think of!
You could also use this same method with pasta rather than gnocchi.
Gnocchi with Mushrooms Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Mushrooms: You could really use any mushrooms you like in this recipe. I went for chestnut but feel free to try anything you fancy or use a mixture.
Butter: This is used both for frying the mushrooms and more is added with the gnocchi to create a delicious silky sauce.
Garlic: This is the key to all that delicious savoury flavour.
Gnocchi: I like the shelf stable gnocchi which you can get from most supermarkets. I keep a bag on hand for when I need a quick and easy dinner like this one.
Thyme: Thyme is a great herb to use here, it adds such good flavour but you could switch for rosemary if you prefer.
Parmesan: Plenty of parmesan is added right to the pan to give loads of amazing flavour to dish.
How to make garlic mushroom and thyme gnocchi
Fry the mushrooms: Melt half the butter then add the mushrooms and fry until they’re softened and browned then add the garlic and plenty of salt and fry for a little longer.
Cook the gnocchi: Bring a pot of salted water to the boil and add the gnocchi then cook according to packet instructions. Use a slotted spoon to transfer the cooked gnocchi to the pan with the mushrooms.
Finish the dish: Add the rest of the butter, thyme, parmesan and the rest of the gnocchi water as needed. Toss well until you create a smooth sauce.
Equipment you need to make this recipe…
Want more? Try these other mushroom recipes!
- Mushroom Orzo with Beetroot and Feta
- Potato & Mushroom Egg Bake
- Pork Pasta with Dried Mushrooms & Spinach
- Skillet Truffle Mushroom Pizza
- Mushroom Stew with Cheesy Dumplings
- Mushroom Miso Soup with Soba Noodles
- Caramelised Onion and Mushroom Galette
Mushroom Gnocchi with Thyme
- 500 g Mushrooms chopped
- 50 g Butter
- 4 cloves Garlic crushed
- Salt and Pepper
- 400 g Gnocchi
- 2 sprigs Thyme leaves removed
- 100 g Parmesan grated
- Melt half the butter in a large cast iron skillet or frying pan over a medium high heat. Add the mushrooms and fry them for 10 minutes until softened and beginning to brown. Add the garlic and fry for another minute. Add plenty of salt.
- While the mushrooms cook bring a pot of salted water to the boil and add the gnocchi. Cook according to packet instructions.
- Once the mushrooms and garlic are cooked use a slotted spoon to transfer the gnocchi to the pan with the mushrooms. Reserve 100ml of the gnocchi cooking water. Toss the gnocchi with the mushrooms and add the rest of the butter, the thyme leaves and the parmesan. Toss again and add the gnocchi water as needed until the cheese and butter have melted and created a sauce. Serve with extra thyme leaves and parmesan.
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