Name: Mushroom Gnocchi Parmesan Cream: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4-6 servings
Ingredients: 1 kg (2.2 lbs) Russet potatoes, peeled and quartered; 300g (10.5 oz) all-purpose flour, plus extra for dusting; 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg (optional); 500g (1.1 lbs) mixed mushrooms (cremini, shiitake, oyster), sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese, plus extra for serving; 2 tablespoons butter; 1/4 cup chopped fresh parsley; Salt and freshly ground black pepper to taste

Mushroom Gnocchi Parmesan Cream: Prepare to be transported to Italy with this incredibly comforting and flavorful dish! Imagine pillowy soft gnocchi, bathed in a rich, decadent Parmesan cream sauce, studded with earthy, savory mushrooms. It's a symphony of textures and tastes that will leave you craving more.

Gnocchi, those delightful little potato dumplings, have a long and storied history in Italian cuisine, dating back to Roman times. While their exact origins are debated, they've become a beloved staple, enjoyed in countless variations across the country. This particular recipe elevates the classic gnocchi by pairing it with the luxuriousness of Parmesan cream and the umami depth of mushrooms. It's a modern twist on a traditional favorite.

What makes this Mushroom Gnocchi Parmesan Cream so irresistible? It's the perfect balance of indulgence and simplicity. The creamy sauce is incredibly satisfying, coating each gnocchi with a velvety smoothness. The Parmesan cheese adds a salty, nutty complexity, while the mushrooms provide an earthy counterpoint. It's a dish that feels both elegant and comforting, perfect for a cozy night in or a special occasion. Plus, it's surprisingly easy to make, meaning you can enjoy restaurant-quality flavor without spending hours in the kitchen. Get ready to experience a taste of Italy that will warm your heart and soul!

Ingredients:

For the Gnocchi:

1 kg (2.2 lbs) Russet potatoes, peeled and quartered
300g (10.5 oz) all-purpose flour, plus extra for dusting
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

For the Mushroom Parmesan Cream Sauce:

500g (1.1 lbs) mixed mushrooms (cremini, shiitake, oyster), sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
2 tablespoons butter
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Preparing the Gnocchi:

Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
Dry the Potatoes: This is a crucial step for light and fluffy gnocchi! Drain the potatoes thoroughly in a colander. Then, return them to the empty pot and place the pot back on the stovetop over low heat. Cook for 2-3 minutes, shaking the pot occasionally, to evaporate any excess moisture. This will prevent the gnocchi from becoming gluey.
Rice the Potatoes: While the potatoes are still hot, use a potato ricer or a food mill to rice them into a large bowl. If you don't have a ricer or food mill, you can use a potato masher, but be careful not to overwork the potatoes. Overworking them will release too much starch and result in tough gnocchi.
Cool Slightly: Let the riced potatoes cool slightly for about 5-10 minutes. You want them to be warm but not scalding hot.
Add Egg and Seasoning: Make a well in the center of the riced potatoes. Add the beaten egg, salt, and nutmeg (if using). Gently mix with a fork until just combined.
Incorporate the Flour: Gradually add the flour, a little at a time, mixing gently with your hands until a dough forms. Be careful not to overmix! The dough should be soft and slightly sticky, but not wet. The amount of flour needed may vary depending on the moisture content of the potatoes. Aim for a dough that holds its shape but is still tender.
Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead for just a minute or two, until the dough comes together into a smooth ball. Avoid over-kneading, as this will develop the gluten in the flour and make the gnocchi tough.
Shape the Gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1-inch pieces.
Add Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the back of a fork. To do this, gently press each piece of gnocchi against the board or fork with your thumb and roll it down, creating ridges. This step is optional, but it adds a nice touch.
Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking.

Preparing the Mushroom Parmesan Cream Sauce:

Prepare the Mushrooms: Clean the mushrooms with a damp cloth or brush to remove any dirt. Slice them into even pieces. I like to use a mix of different types of mushrooms for a more complex flavor, but you can use whatever you have on hand.
Sauté the Mushrooms: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and softened. This will take about 8-10 minutes. Don't overcrowd the pan, or the mushrooms will steam instead of brown. If necessary, cook them in batches.
Add Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. This will add a lot of flavor to the sauce. Let the wine simmer for a few minutes, until it has reduced slightly.
Add Cream and Parmesan: Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and continue to simmer, stirring occasionally, until the sauce has thickened slightly. This will take about 5-7 minutes.
Season to Taste: Stir in the butter and season the sauce with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
Keep Warm: Keep the sauce warm over low heat while you cook the gnocchi.

Cooking and Assembling the Dish:

Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface.
Remove the Gnocchi: Once the gnocchi float to the surface, cook them for another 1-2 minutes, until they are tender but still slightly firm. Use a slotted spoon to remove the gnocchi from the water and drain them well.
Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the mushroom Parmesan cream sauce. Gently toss to coat the gnocchi evenly with the sauce.
Serve Immediately: Serve the mushroom gnocchi immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese. A sprinkle of red pepper flakes can also add a nice touch of heat.

Tips for Perfect Gnocchi:

Use Russet Potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and have a low moisture content. This will help to create light and fluffy gnocchi.
Don't Overwork the Dough: Overworking the dough will develop the gluten in the flour and make the gnocchi tough. Mix the dough gently and only until it comes together.
Cook the Gnocchi in Batches: Cooking the gnocchi in batches will prevent them from sticking together and ensure that they cook evenly.
Taste the Sauce: Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or Parmesan cheese to achieve the desired flavor.

Variations:

Add Protein: You can add cooked chicken, sausage, or shrimp to the mushroom Parmesan cream sauce for a heartier meal.
Use Different Vegetables: Feel free to add other vegetables to the sauce, such as spinach, asparagus, or peas.
Make it Vegetarian: Ensure the Parmesan cheese you use is vegetarian-friendly, as some Parmesan cheeses use animal rennet.
Add Truffle Oil: A drizzle of truffle oil at the end can elevate the dish with a luxurious aroma and flavor.

Conclusion:

This Mushroom Gnocchi Parmesan Cream isn't just another pasta dish; it's a warm, comforting hug in a bowl, and trust me, you absolutely need to experience it. The earthy mushrooms, the pillowy gnocchi, and that rich, decadent Parmesan cream sauce – it's a symphony of flavors and textures that will leave you craving more. I've made this recipe countless times, and it's always a crowd-pleaser, whether it's a cozy weeknight dinner or a special occasion meal. What makes this recipe a must-try? It's the perfect balance of simplicity and indulgence. It's surprisingly easy to make, even for beginner cooks, but the end result tastes like something you'd order at a fancy Italian restaurant. The aroma alone, as the mushrooms sauté and the Parmesan melts into the cream, is enough to make your mouth water. And the best part? It's incredibly versatile! Looking for serving suggestions? I love to serve this Mushroom Gnocchi Parmesan Cream with a simple side salad of mixed greens and a light vinaigrette to cut through the richness. A crusty loaf of bread is also essential for soaking up every last drop of that delicious sauce. For a more substantial meal, you could add grilled chicken or shrimp. But the fun doesn't stop there! Feel free to get creative with variations. If you're a fan of truffle, a drizzle of truffle oil at the end adds an extra layer of luxury. You could also experiment with different types of mushrooms, like shiitake or oyster mushrooms, for a unique flavor profile. For a vegetarian option, consider adding spinach or kale to the sauce for extra nutrients and a pop of color. If you want to add a little heat, a pinch of red pepper flakes will do the trick. And if you're feeling adventurous, try adding a splash of white wine to the sauce while it's simmering – it adds a wonderful depth of flavor.

Serving Suggestions and Variations:

Side Salad: Mixed greens with a light vinaigrette.
Bread: Crusty bread for soaking up the sauce.
Protein: Grilled chicken or shrimp.
Truffle Oil: A drizzle for added luxury.
Different Mushrooms: Shiitake or oyster mushrooms.
Vegetables: Spinach or kale.
Spice: Red pepper flakes.
Wine: A splash of white wine while simmering.

I truly believe that this Mushroom Gnocchi Parmesan Cream recipe is a winner. It's comforting, flavorful, and relatively easy to prepare. It's the kind of dish that makes you feel good from the inside out. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I'm so excited for you to try this recipe and experience the magic for yourself. And please, don't be shy! I'd love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments – let's create a community of gnocchi lovers! I can't wait to see what you create. Happy cooking!