Creamy Gnocchi with Mushrooms

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. (We used Rana brand from Weis.) Serves 4.


  • 1¼ cups vegetable broth
  • 2 oz. Parmesan cheese grated (1 cup)
  • ¼ cup heavy cream
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoon unsalted butter
  • 1 lb. vacuum-packed gnocchi
  • 1 lb. cremini mushrooms trimmed and quartered
  • 2 garlic cloves minced
  • ¼ cup fresh basil leaves torn
  • Salt and pepper to taste


  1. Whisk broth, Parmesan, cream, nutmeg, and ½ teaspoon pepper together in bowl; set aside.
  2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat.
  3. Add gnocchi and cook until lightly browned, about 5 minutes, then transfer to plate.
  4. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat.
  5. Add the mushrooms and ¼ teaspoon salt and cook until golden brown, about 10 minutes.
  6. Stir in garlic and cook until fragrant, about 30 seconds.
  7. Add broth mixture and gnocchi and bring to simmer.
  8. Cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes. Sprinkle with basil and serve.


18 Feb. 2022: Used 1 cup Chicken Broth, 1½ oz. grated Parmesan Cheese, ½ tsp. ground Sage, one 12 oz. bag Rana Skillet Gnocchi, 6 oz. Baby Bella Mushrooms, Wondra Flour for additional thickening. No Basil, no Nutmeg, no Salt (the butter was salted and broth was low sodium).