The Okanagan got it’s first snow this past weekend and this Creamy Mushroom Gnocchi is the perfect way to cozy up inside. It’s a simple dinner to whip together after coming inside from this colder weather!
I love how the creaminess of the goat cheese (sub cream cheese if you wish) pairs perfectly with the bold flavours of the thyme and the mushrooms to make it so hearty. Served overtop fresh gnocchi, this recipe is one that I know I’ll be making again for Charles and I one night this winter.
I used a local goat cheese to add richness to the sauce. I think it really adds a special touch but if you don’t like goat cheese you can try substituting cream cheese or ricotta – you just won’t have the same tanginess. You can make your own gnocchi using a recipe such as this one, or you can just buy a store bought version. Both are great options! Mind you – making your own gnocchi could be a great date night activity if you’re up to the challenge!
Simply substitute dairy free versions of the ingredients to make this dairy free of course. I like to use cashew cream in place of the cream, you truly can’t tell.
Creamy Mushroom Gnocchi
Winter weather is right around the corner, but there's never a bad time of year for mushroom gnocchi I used a local goat cheese to add richness to the sauce. You can make your own gnocchi using a recipe, or you can just buy a store bought version.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large cloves garlic (crushed)
- 1 shallot (minced)
- 800 grams white or brown mushrooms (sliced)
- 4 sprigs fresh thyme (tied with food grade twine)
- 1/2 cup goat cheese (or cream cheese)
- 1/2 cup half and half cream
- parmesan cheese for garnish
- thyme sprigs for garnish
- 2 500 g packages store-bought gnocchi (or make your own!)
Bring a large pot of salted water to a gentle boil.
In a large heavy-bottomed frying pan, heat the olive oil and butter over medium heat. Add the garlic, shallot, mushrooms and thyme and cook, stirring occasionally, until the mushrooms are tender and slightly brown. Turn the heat to low and stir in the goat cheese and cream, stirring until the goat cheese is melted and smooth. Turn off the heat, remove the thyme sprigs and season with salt and pepper.
Cook the gnocchi according to the package directions (approximately 1 minute) and drain. Serve the gnocchi with the mushroom sauce on top and garnish with parmesan cheese and extra fresh thyme sprigs if desired.
Thank you Mackenzie Dempsey for the beautiful photography!
This looks delicious.I will défi be trying this simple recipe.Thank you !
Tori Wesszer says
I made this last night for my family. It was delicious. We all loved it. Thank you Tori for sharing these recipes.
So happy you enjoyed it Caroline! Thank you so much for taking the time to leave a review.
I made this tonight almost lactose free. I wonder if cashew cream could be substituted for the heavy cream. Will try next time.
Tori Wesszer says
Hi Amy yes it would!
Christina Scott says
Made this tonight with cream cheese instead of goat cheese, tastes amazing!
Tori Wesszer says
Thanks Christina so happy you liked it!! Thank you for taking the time to rate the recipe!
Morgan Creyke says
I made this for a “kid-free” at-home dinner date with my hubby – he was very impressed, it was delicious! Will be making this again for sure!
Tori W. says
Hi Morgan! That’s so great to hear! I’m glad you enjoyed and thanks so much for the glowing review! -Tori
Made this tonight. Husband and I loved it!! Very quick to throw together. Used vegan cream cheese and make my own cashew cream. Thank you Tori