Creamy Truffle Gnocchi with Mushrooms (30 Minutes)
This creamy truffle gnocchi is the date night dinner we make when we want something that feels special without spending hours in the kitchen. Pillowy potato gnocchi, whole mushrooms with big meaty bites, and a silky cream sauce with real truffle butter. It comes together in 30 minutes and tastes like a restaurant dish. Eric and I have been making this one since before we moved to the suburbs, and it hasn’t gotten old yet.
Before we landed on truffle butter, I tested just about every truffle product out there: truffle oil, truffle powder, you name it. Truffle oil can be so harsh and artificial tasting, and the powder never gave us the depth we were looking for. I found that truffle butter with real truffle in it was the best solution. I love Urbani or Aux Délices des Bois. If you love gnocchi as much as we do, my Gnocchi Bolognese, Brown Butter and Sage Gnocchi, and Gnocchi alla Sorrentina are all worth adding to your rotation.
Ingredients
Testing Notes
A few things I want you to know before you make this truffle gnocchi. First, keep your mushrooms whole. I love the big, meaty bites you get from whole mushrooms, and they hold their texture so much better in the sauce than chopped ones do. Second, and this is the most important step: turn the heat down to low before adding the cream. I learned this the hard way. Adding cream over high heat will break your sauce, and nobody wants that. Low and slow is the only way. And lastly, check the label on your truffle butter. Look for actual truffle listed in the ingredients, not truffle flavoring or truffle oil. The difference in flavor is significant, and it is what makes this dish taste genuinely special.
Step by Step Instructions
- Cook the gnocchi in generously salted boiling water until they float, about 2-3 minutes. Remove with a spider or slotted spoon, set aside, and reserve 1/4 cup of pasta water. Start cooking aromatics.
2. Melt 1 tablespoon of truffle butter with the olive oil in a large skillet over medium heat, add the mushrooms in a single layer, and cook for 5 minutes until tender and golden. Add the remaining truffle butter and stir to coat.
3. Reduce the heat to low, add the heavy cream, and cook for 3-5 minutes stirring frequently until the sauce thickens and just begins to bubble.
4. Add the gnocchi and toss to coat, adding a splash of pasta water if needed. Remove from heat, stir in the Parmigiano until glossy, and serve immediately with crusty bread and white wine.
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Creamy Truffle Gnocchi with Mushrooms (30 Minutes)
Equipment
- stockpot
- non-stick pan
- measuring spoons
- cutting board
- wooden spoon
- stainless steel spider
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons truffle butter divided
- 1 shallot minced
- 1 tablespoon fresh thyme stems removed (dry works too)
- 8 ounces mushrooms whole (gourmet mix recommended)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
- 6 tablespoons heavy cream
- 1 pound potato gnocchi
Instructions
- In a large stockpot, bring generously salted water to a boil. Cook your gnocchi according to the package's instructions while you make the sauce. Do not worry if your gnocchi is done before the sauce, simply drain and set aside:1 pound potato gnocchi
- In a non-stick pan, heat 1 tbsp olive oil and 3 tbsp truffle butter over medium heat until glistening and butter has melted.1 tablespoon olive oil, 6 tablespoons truffle butter
- Add the minced shallot and 1 tbsp thyme to the pan, and mix with a wooden spoon.1 shallot, 1 tablespoon fresh thyme
- Continue to cook on medium heat for about 3 minutes or until the shallot is fragrant.
- Add 8 oz mushroom mix (I don't chop the mushrooms at all, I keep them whole), to your pan. Now is when you will also add the remaining 3 tbsp truffle butter. Make sure the mushrooms are not over-crowded and let them cook for about a minute before mixing. Add a pinch of freshly ground pepper – about 1/2 tsp, and 1/4 tsp of kosher salt. Continue to cook the mushrooms for about 5 minutes or until they are cooked through and tender.8 ounces mushrooms, 1/2 teaspoon freshly cracked black pepper, 1/4 teaspoon kosher salt, 6 tablespoons truffle butter
- Turn the heat down to low (this is very important, otherwise your sauce will break). Add 6 tbsp heavy cream and stir to combine. Cook the sauce for 3-5 minutes longer, stirring frequently, until the sauce has thickened (it will bubble, too! that's a good sign).6 tablespoons heavy cream
- Using a stainless steel spider or a slotted spoon (you can also drain the gnocchi but I prefer moving them directly into the pan this way), add your cooked gnocchi to the pan. Fold the gnocchi to coat them in the sauce. Serve immediately. Top with cheese, if desired.1 pound potato gnocchi
Notes
- Use truffle butter with real truffle flakes. Check the ingredients label; you want to see actual truffle listed, not just truffle flavoring or truffle oil. The flavor difference is significant and it is the ingredient that makes this dish taste genuinely luxurious rather than artificial.
- Turn the heat down before the cream goes in. This is the most important technique in the recipe. High heat causes cream sauces to break and turn grainy. Low heat gives you a silky, glossy sauce that stays cohesive all the way to the bowl.
- Keep the mushrooms whole or in large pieces. Whole mushrooms have more presence in the dish and hold their texture better in the sauce. Chopped mushrooms disappear and you lose the meatiness that makes this dish satisfying.
- Move the gnocchi directly from the pot to the pan. Use a spider or slotted spoon rather than draining; the gnocchi brings a little pasta water with it which helps the sauce cling and keeps everything silky.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over very low heat with a splash of cream or water to loosen the sauce. Do not microwave or the sauce will break.
Omg, this was so good and so simple.
I quartered my mushrooms (crimini). Used truffle gnocchi and then just regular butter. Didn’t have quite that much cream, but added about 1/2 cup of the pasta water. I think I only had about 4 tbsp of butter too.
Hi Sharon! Thank you so much for the kind note! Glad to know you enjoyed this mushroom gnocchi as much as I do!
Hubby made this for us this week with oyster mushrooms, delish! We searched a bit for truffle butter and finally found it at Whole Foods, it was worth the hunt. He added his own flair with lots of fresh thyme and some grated Asiago, really easy and a new meatless Monday for our family with a green salad and some crusty rolls. More please!
This is such an amazing and easy recipe. It takes very little time and tastes like you went to a great restaurant. I’ll definitely be making this regularly.
I made this for my husband (who isn’t normally a big truffle fan) and I last week for dinner and it was awesome! I like that there weren’t too many ingredients involved in this truffle gnocchi with mushroom recipe, and that it was fairly easy to make!
Will definitely make again- delicious !!!
This dish was delicious! It was so quick to make and mushrooms were cooked perfectly. I’ll definitely make this again!
This was SO easy to make and absolutely delicious!!! Will definitely make again!