Gnocchi with Mushrooms and Gorgonzola Sauce Recipe

Name: Gnocchi with Mushrooms and Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon coarse salt, plus more for seasoning; Basic Potato Gnocchi (page 224); 1 cup heavy cream; 1 cup homemade or low-sodium store-bought chicken stock; 4 ounces Gorgonzola cheese; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; Freshly ground pepper; 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Servings: persons

1
Lightly brush a rimmed baking sheet with oil; set aside.
2
Bring a large pot of water to a boil; add the salt.
3
Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
4
Transfer the gnocchi with a slotted spoon to the oiled baking sheet.
5
Repeat the process with the remaining gnocchi.
6
Bring the cream and stock to a boil in a large saucepan over medium-high heat.
7
Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes.
8
Add the cheese; stir until melted.
9
Stir in the nutmeg and cayenne.
10
Season with salt and pepper.
11
Remove from heat; cover to keep warm.
12
Heat the oil in a large skillet over medium heat until hot but not smoking.
13
Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes.
14
Add the gnocchi; cook, stirring occasionally, until heated through.
15
Pour the Gorgonzola sauce over the gnocchi; gently toss.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for brushing, 1 tablespoon coarse salt, plus more for seasoning, Basic Potato Gnocchi (page 224), 1 cup heavy cream, and more.

Yes, Gnocchi with Mushrooms and Gorgonzola Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gnocchi with Mushrooms and Gorgonzola Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions