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  • Writer's pictureKomal Soni

Gnocchi in Creamy Mushroom Sauce


  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1/2 cup button mushrooms, chopped

  • Salt & pepper to taste

  • 1/2 teaspoon sugar(optional)

  • 1 teaspoon italian seasoning

  • 1 teaspoon dijon mustard

  • 1/2 cup milk (or as needed)

  • 1 cup whipping cream

  • 1 cup potato gnocchi

  • 1 handful spinach, roughly chopped

  • 1/2 cup grated parmesan cheese

  • 1 tablespoon nutritional yeast

  • Some parsley, chopped


  • In a nonstick pan, heat olive and butter.

  • Add in all-purpose flour and mix well for a few seconds or until aromatic.

  • Add in mushroom, salt, pepper, and Italian seasoning. Saute it for about 5 minutes.

  • Stir in dijon mustard and sugar if using.

  • Add in milk gradually and keep stirring with the help of a whisker making sure no lumps are formed. Let it cook for a few minutes.

  • Add the nutritional yeast, whipping cream, and gnocchi. Let it starts to bubble, then cover the pan and cook for 3 minutes on low flame.

  • Stir in the spinach and give it a quick mix.

  • Gnocchi should be soft. If not, continue to cook for another few minutes.

  • Garnish with fresh parsley and parmesan cheese.

  • Serve immediately and enjoy the hot creamy excellence.

  • Here I have used store-bought potato gnocchi. But if you want to make it at home then please check my beetroot gnocchi recipe. Just omit the beetroot from there.

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