The Best Creamy Truffled Mushroom Gnocchi Recipe
This Creamy Truffled Mushroom Gnocchi dish is the perfect easy, elevated date night meal. Truffle and mushrooms are a classic combination and this dish uses truffle butter so that you don’t get any of that artificial truffle flavor. I love that this pasta dish is quick but elegant enough to make a weeknight dinner feel special. If you like mushrooms, try my One Skillet Chicken Pot Pie!
Ingredients
- Gnocchi – soft, pillowing potato-based pasta that sops up the sauce perfectly
- Truffle butter – this butter packs a punch – opt for one with real flakes of truffle in it
- Olive oil – this small amount of olive oil helps prevent the butter from burning
- Shallot – shallots add a subtly sweet flavor
- Thyme – thyme is a classic ingredient in any French dish – it goes extremely well with mushrooms and truffles, too
- Heavy cream – the heavy cream is the base of this silky, thick sauce
- Mushrooms – the mushrooms in this dish add meatiness and flavor – they are cooked perfectly so that they still have a bit of bite to them. If you’re a fan of mushrooms then you’ll have to try my pappardelle ai funghi recipe!
Step by Step Instructions
Step 1: In a large stockpot, bring generously salted water to a boil. Cook your gnocchi per the package’s instructions while making the sauce. Do not worry if your gnocchi is done before the sauce; drain and set aside.
In a non-stick pan, heat 1 tbsp olive oil and 3 tbsp truffle butter over medium heat until glistening and butter has melted.
Add the minced shallot and 1 tbsp thyme to the pan, and mix with a wooden spoon.
Continue to cook on medium heat for about 3 minutes or until the shallot is fragrant.
Step 2: 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.
Step 3: 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 it has thickened (it will bubble, too! That’s a good sign).
Step 4: 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.
Step 5: Fold the gnocchi to coat them in the sauce.
Step 6: Serve immediately. Top with cheese, if desired
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Creamy Truffled Mushroom Gnocchi Recipe
Equipment
- stockpot
- non-stick pan
- measuring spoons
- cutting board
- wooden spoon
- stainless steel spider
Ingredients
- 1 pound gnocchi
- 1 shallot, minced
- 8 ounces mushrooms my favorite is the gourmet mix
- 6 tablespoons heavy cream
- 1 tablespoon thyme, stems removed fresh is best, but dry works too!
- 6 tablespoons truffle butter
- 1 tablespoon olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
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:
- In a non-stick pan, heat 1 tbsp olive oil and 3 tbsp truffle butter over medium heat until glistening and butter has melted.
- Add the minced shallot and 1 tbsp thyme to the pan, and mix with a wooden spoon.
- 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.
- 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).
- 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.
This was SO easy to make and absolutely delicious!!! Will definitely make again!
This dish was delicious! It was so quick to make and mushrooms were cooked perfectly. I’ll definitely make this again!
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 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.
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!
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!