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Try our recipe for Gnocchi with Mushroom Sauce for a gourmet vegetarian Italian dinner. The flavor of the mushroom and white wine blend together in the sauce for this easy gnocchi recipe for a dish worth savoring.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

30 mins
16 mins
15 mins
1 hr 1 min


Ingredient Checklist


Instructions Checklist
  • Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.

Meanwhile, for mushroom sauce:
  • In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes. Using a slotted spoon, remove leek mixture. Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms, portobello and/or button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in wine, salt, and pepper.

  • In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.

  • Meanwhile, cook gnocchi according to package directions. Serve gnocchi with mushroom sauce.


For a lighter colored sauce, use a knife or a teaspoon to gently scrape away the gills (the black portions underneath the caps) from the portobello mushrooms before slicing.

Nutrition Facts

543 calories; fat 20g; cholesterol 47mg; saturated fat 10g; carbohydrates 78g; mono fat 7g; poly fat 1g; insoluble fiber 7g; sugars 4g; protein 13g; vitamin a 777.4IU; vitamin c 3.5mg; sodium 878mg.