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Gnocchi With Mushroom Sauce

5 from 2 votes

Prep Time 1 hour 10 minutes
Cook Time 6 hours
Total Time 7 hours 10 minutes
Recipe CategoryVegetarian
Served AsDinner, Lunch
Servings 4


  • 2 packet mushrooms dried porcini
  • 1/3 cup thinly sliced leek 1 medium
  • 4 - 5 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup fresh button mushrooms sliced
  • 1 pound fresh cremini mushrooms sliced
  • 3/4 cup dry white wine
  • 3/4 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup whipping cream
  • 2 tbsp all-purpose flour
  • 1 tablespoon snipped fresh Italian flat-leaf parsley
  • 2 packages of shelf-stable potato gnocchi


  • Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.
  • Meanwhile, for mushroom sauce: In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes.
    Gnocchi With Mushroom Sauce - Plattershare - Recipes, food stories and food lovers
  • Using a slotted spoon, remove leek mixture.
  • Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms & button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
    Gnocchi With Mushroom Sauce - Plattershare - Recipes, food stories and food lovers
  • Stir in wine, salt, and pepper.
  • In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.
  • Meanwhile, cook gnocchi according to package directions. Add gnocchi to the mushroom sauce. Serve gnocchi with mushroom sauce.

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5 from 2 votes

Abhinav Dhiman
Abhinav Dhiman

I like people who love to eat. They are the best kind of people in the world.

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