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–+ servings
Two black bowls full of gnocchi with mushrooms on a wooden board

The Best Creamy Truffled Mushroom Gnocchi Recipe

Allie Hagerty
This truffle and mushroom gnocchi dish is simple to make full of flavor! With only a few simple ingredients, you'll have this dish on the table in no time. Even the pickiest of carnivores will love this vegetarian meal.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 923 kcal

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.

Nutrition

Serving: 0.4recipe`Calories: 923kcalCarbohydrates: 85gProtein: 14gFat: 58gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 1077mgPotassium: 403mgFiber: 6gSugar: 4gVitamin A: 662IUVitamin C: 3mgCalcium: 79mgIron: 9mg
Keyword Gnocchi, Mushroom, Pasta, Truffle
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