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Gnocchi with Mushroom Garlic Cream Sauce

  • Author: Sweetsugarbean
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x


Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for twelve years. This is one of my go-to recipes that showcase the deliciousness of mushrooms. Pillowy gnocchi smothered in a silky mushroom garlic cream sauce, laced with bacon and peas. It’s simple, delicious, and easily prepared on busy weeknights, yet fancy enough to serve to company on the weekends.

I used crimini mushrooms, but button, portabella, or oyster mushrooms would work wonderfully.Baconisanoptionhere,butittastesjustasgoodwithoutit.Frozenpeascome in handy as an extra boost to nutrition, but other additions could be sundried tomatoes or even roasted zucchini and peppers. This dish comes together quickly yet tastes like you’ve been at the stove for hours. I used packaged gnocchi as a shortcut but you’re more than welcome to use homemade as well.


  • 1 package (500 g) gnocchi, cooked according to package directions
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 227 g crimini mushrooms, sliced
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas
  • 3 slices cooked bacon, chopped (optional)
  • 3/4 cup whipping cream
  • 1 Tbsp Dijon mustard
  • 1/4 tsp dried thyme leaves
  • 1 Tbsp cornstarch dissolved in 1 Tbsp cold water
  • 1/2 cup grated Parmesan cheese
  • Pinch red pepper flakes


  1. Melt the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until golden brown. Once they’re golden, add the shallot, garlic, and salt. Cook for 2-3 more minutes, until fragrant.
  2. Stir in the chicken broth, peas, cooked bacon, cream, mustard, and thyme. Bring to a boil, turn the heat down to medium-low and simmer for about 8 minutes, stirring often. Add the cornstarch slurry to thicken, stirring constantly. This is a good time to drop the gnocchi into a pot of boiling water.
  3. When the gnocchi are cooked, drain, then add to the skillet. Stir the Parmesan cheese into the gnocchi, stirring to combine. Add the red pepper flakes and season to taste with salt and pepper.
  4. Divide into bowls and garnish with more Parmesan cheese. Serve immediately.


Check out more recipes by Renée of Sweetsugarbean

Keywords: Mushroom Pasta, Gnocchi with Mushroom Garlic Cream Sauce, Gnocchi

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