Mushroom gnocchi makes a delicious and quick weeknight dinner. Gnocchi are coated in a creamy mushroom parmesan sauce with spinach and topped with crispy bacon. You’ll love this easy dinner!
Ingredients
Here’s what you need to make mushroom gnocchi:
- gnocchi – I used store-bought for convenience this time but you could also try my homemade ricotta gnocchi recipe
- I used fresh gnocchi in this recipe and according to the package instructions they should be cooked first for 2-3 minutes so I just cooked them directly in the sauce, if you have another gnocchi type, just cook them according to the package instructions before adding them to the recipe (but if you’re not cooking gnocchi in the sauce, you will need to cook the sauce alone a little bit longer so it’s thicker)
- mushroom sauce – I used my homemade classic creamy mushroom sauce recipe, but I added bacon, spinach, and parmesan cheese to the sauce
- if you want to make it vegetarian, you can just omit the bacon and maybe use crunchy, pan-fried in butter walnuts instead
- the recipe calls for pan-frying bacon and using the rendered fat to cook the mushrooms, but you could also cook the bacon in the oven and also use the drippings that will be on the baking sheet to cook the mushrooms, this method is easy (especially if you want to cook more bacon) and splatter-free
- if you don’t want to use wine just omit it and add a little bit more lemon juice to the sauce (wine adds flavor and acidity to the sauce)
- mushrooms – you can use any kind, you could also use chanterelle mushrooms when they’re in season, they would be lovely here
- what you could also add: pan-fried chicken breast would be a great addition
How to make mushroom gnocchi step by step
STEP 1: Cut the mushrooms into thick slices (about 1/4 inch or 6mm). Cut shallot into small cubes, finely chop garlic (preferably with a knife and not using a garlic press).
STEP 2: Dice the bacon. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the bacon and cook for a couple of minutes, stirring from time to time, until browned and crispy. Transfer to a plate with a slotted spoon. Leave the rendered fat in the pan.
STEP 3: Increase the heat to medium-high/high (depending on how powerful your stovetop is). Add all the mushrooms in an even layer. Cook for 1-2 minutes without stirring, letting the mushrooms brown at the bottom. When the mushrooms are browned at the bottom, stir them and they will start to release water, cook them, stirring from time to time, until the water is evaporated. Cook the mushrooms for a further 1-2 minutes, letting them brown on all sides. Transfer the mushrooms to a plate.
STEP 4: Add butter and shallot to the pan. Cook over medium-low/low heat for 1-2 minutes, until softened. Add garlic and thyme and cook for 30 seconds, until fragrant.
Add flour and cook, whisking, for a minute.
Add wine and cook for 1-2 minutes, until mostly evaporated. Scrape all the brown bits at the bottom of the pan with a spatula.
STEP 5: Add cream, broth, Dijon mustard, Worcestershire sauce, and lemon juice. Bring to a boil and cook over low heat for about 1-2 minutes, until slightly thickened. The sauce should be a little bit runny at this point – we will cook fresh gnocchi in the sauce and then it will thicken further.
STEP 6: Add parmesan cheese and cook until the cheese is melted.
Season the sauce with salt and pepper to taste (careful with salt, parmesan is already salty).
STEP 7: Add gnocchi and cook for 2-3 minutes or until cooked.
STEP 8: Add the mushrooms back to the pan.
STEP 9: Add the spinach and cook for about a minute or until wilted.
STEP 10: Take the pan off the heat and sprinkle with reserved cooked bacon and more parmesan cheese.
Enjoy!
Storage
This dish reheats really well. Store it in the fridge for up to 3-4 days. Keep the bacon separate or it won’t be crispy anymore. Reheat the bacon separately in a dry pan or in the oven.
More delicious mushroom recipes you may like
- Mushroom Crepes
- Mozzarella Chicken (with mushrooms)
- Mushroom Tart
- Fluffy mushroom omelet
- Mushroom Stuffed Chicken Breast
- Mushroom quesadilla with caramelized onions
- Chicken tomato soup with mushroom
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Mushroom Gnocchi
Ingredients
- 1 tablespoon frying oil
- 6 slices bacon 3 ounces or 85g
- 10 ounces (285g) cremini (baby bella) mushrooms
- 1 tablespoon butter
- 1 large shallot
- 4 cloves garlic
- 1 teaspoon dried thyme
- 2 teaspoons flour
- 1/3 cup dry white wine 80ml
- 1/2 cup heavy cream 120ml
- 1/2 cup chicken broth 120ml
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 cup (45g) grated parmesan cheese
- salt and pepper to taste
- 1 pound (450g) fresh gnocchi
- a handful of spinach 3 ounces or 85g
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Instructions
- Cut the mushrooms into thick slices (about 1/4 inch or 6mm). Cut shallot into small cubes, finely chop garlic (preferably with a knife and not using a garlic press).
- Dice the bacon. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the bacon and cook for a couple of minutes, stirring from time to time, until browned and crispy. Transfer to a plate with a slotted spoon. Leave the rendered fat in the pan.
- Increase the heat to medium-high/high (depending on how powerful your stovetop is). Add all the mushrooms in an even layer. Cook for 1-2 minutes without stirring, letting the mushrooms brown at the bottom. When the mushrooms are browned at the bottom, stir them and they will start to release water, cook them, stirring from time to time, until the water is evaporated. Cook the mushrooms for a further 1-2 minutes, letting them brown on all sides. Transfer the mushrooms to a plate.
- Add butter and shallot to the pan. Cook over medium-low/low heat for 1-2 minutes, until softened. Add garlic and thyme and cook for 30 seconds, until fragrant.
- Add flour and cook, whisking, for a minute.
- Add wine and cook for 1-2 minutes, until mostly evaporated. Scrape all the brown bits at the bottom of the pan with a spatula.
- Add cream, broth, Dijon mustard, Worcestershire sauce, and lemon juice. Bring to a boil and cook over low heat for about 1-2 minutes, until slightly thickened. The sauce should be a little bit runny at this point – we will cook fresh gnocchi in the sauce and then it will thicken further.
- Add parmesan cheese and cook until the cheese is melted.
- Season the sauce with salt and pepper to taste (careful with salt, parmesan is already salty).
- Add gnocchi and cook for 2-3 minutes or until cooked.
- Add the mushrooms back to the pan.
- Add the spinach and cook for about a minute or until wilted.
- Take the pan off the heat and sprinkle with reserved cooked bacon and more parmesan cheese.
- Enjoy!
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