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!

The secret MVP of this truffle dish is the black truffle butter. I like to buy mine from my local Whole Foods, and it turns up the flavor in this gnocchi recipe. Truffles and mushrooms go hand in hand – they both have an earthiness to them that brings the perfect level of umami to a dish when used properly.

Because we don’t want to overpower or outshine the truffle or mushroom flavor, the ingredients are very light, and we don’t use a lot of seasoning in this dish. One last thing: you can use dry or fresh thyme in this gnocchi recipe! Don’t sweat it if you don’t have fresh sprigs.

Why You’ll Love this Creamy Truffled Mushroom Gnocchi

• This dish is fast – there are only a few simple steps to make this delicious date night meal.
• It’s restaurant-quality –this dish is fancy, even though you made it at home. Luxurious truffle butter adds an earthiness tot he dish that is elevated and comforting.
• It’s hearty, but vegetarian – mushrooms add a meatiness that is cruelty-free! Even devout meat-eaters will be full from this dish.

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

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

Recipe Tips and Notes

• Cooking gnocchi – To cook perfect gnocchi, boil them in a large pot of salted, gently boiling water until they float to the surface, usually taking 1-2 minutes. Use a slotted spoon to remove them promptly before adding to the pan with sauce. Make sure not to overcook the gnocchi, or they will become gummy.
• Truffle butter and products – Whenever you are purchasing truffle products, you’ll want to avoid artificial or natural “flavoring” – instead, opt for products that get their truffle flavor from real pieces of truffle. This way, the taste won’t be so strong, as truffle flavor really is supposed to be more delicate and not overpowering.
• Cooking mushrooms – To properly sauté mushrooms, start by slicing them evenly to ensure even cooking. Heat a skillet or pan over medium-high heat, add a bit of oil or butter, and let it get hot. Add the sliced mushrooms and sauté them, stirring occasionally, until they turn golden brown and any released liquid evaporates. Season with salt, pepper, and herbs for flavor, and you’ll have perfectly sautéed mushrooms to use as a side dish, in pasta, or on top of grilled meats.

Reheating and Storage Instructions

• To store – Put truffled mushroom gnocchi in an airtight container and store in the fridge for up to 3 days.
• To reheat – You can microwave or reheat this dish on the stove. If you want to reheat the gnocchi dish on the stove, add a bit of water to it and cook until heated through.

Serving Suggestions

• Wine pairing – This truffled mushroom gnocchi dish pairs perfectly with a Barolo. The rich, earthy flavors of the mushrooms complement a Barolo’s robust and complex character, creating a harmonious and delightful dining experience.
• Other dishes – If you want to make a larger meal, I’d suggest adding a salad. Try my Warm Goat Cheese Salad!
• Serve it as an appetizer – This truffled mushroom gnocchi dish makes a delicious appetizer option if you split the servings – this would serve 4 as appetizer courses.