Creamy Mushroom Gnocchi

Hey everyone!

How are you guys? Long time no talk, I wish I had an actual reason for being MIA, but I really don’t. Mostly I wasn’t super inspired to cook so I was getting Goodfood boxes a lot. I do love those more and more, by the way, you can read my review HERE.

So, anyhow, last weekend I was by myself so I made one of my favourite indulgent mushroom extravaganza!

I loooove mushroom, and sadly, since my husband is allergic, I rarely have them unless he’s away. Needless to say, with him being gone, I went all out! Note that this recipe works great with any type of pasta, and also make sure to NOT log it into your calorie tracking app, it’s probably pretty scary, call it a cheat meal and roll with it!

Here we go!

Creamy Mushroom Gnocchi P

I am also trying something new for my pictures, let me know how you like it!

Creamy Mushroom Gnocchi

Serves 2 (with leftovers)


  • 1 pack of gnocchi (I use the PC Splendido ‘dry’ stuff because it’s super cheap, but feel free to use fresh ones)
  • 1 pack of Cremini mushrooms*
  • 1 pack of King Oyster mushrooms*
  • 1 french shallot or half an onion
  • 1 1/2 cup of cream (I used 18% coffee cream but you can use 10% or 35%)
  • 1/2 cup of gnocchi cooking water
  • 2-3 tbsp of fresh tarragon
  • 1 tbsp of dried tarragon
  • 4 tbsp butter
  • Salt & Pepper

* You can use whatever type of mushroom you want but I suggest using at least 2 different kinds just to get more flavour.

Creamy Mushroom Gnocchi 1

How to:

  1. Dice the shallot and slice the mushrooms.
  2. Start a pot of water to boil, salt said water ~heavily~.
  3. In a pan, melt about half of your butter, add the shallots and saute on medium-high heat for about a minute or until it gets a little see-through.
  4. Add your mushrooms. Saute the mushrooms, adding butter as they absorb it. They will also render a bit of water, make sure you let it evaporate so your mushrooms with brown properly.
  5. Once the mushrooms are brown-ish, and hopefully you have a bit of browned mushroom juice-butter in your pan, turn the heat to high and add 1 cup of cream.
  6. Deglaze your pan with the cream, add the fresh and dried tarragon, salt & pepper, and bring to a boil.
  7. Reduce the heat to medium and let the cream reduce.
  8. Start boiling your gnocchi, they’re ready when they float back to the surface.
  9. Before draining the gnocchi, add 1/2 cup of the cooking water to the sauce. Drain and add the gnocchi to the sauce.
  10. Add the remaining cream if needed. Also, adjust the seasoning with salt and pepper. If it tastes a bit flat, you can add a few drops of lemon juice but it’s totally optional. Serve piping hot.

Creamy Mushroom Gnocchi 4

Now, the trick to get the perfect cream sauce is to not let it reduce too much. You have to take it off the heat when it still looks a bit too liquidy to properly coat your pasta because as it cools down, it will thicken quite a bit. If you wait until it’s perfect in the pan, you’ll end up with gluey pasta in your plate.

If that happens, no panic, just add a bit more cream, or even water and stir the crap out of it, and you should be alright.

I like to add both fresh and dried tarragon because it makes for a more intense taste, do feel free to only use the dry stuff though, it’ll still be delicious!

Creamy Mushroom Gnocchi 3

Once again, this isn’t a healthy recipe by any means, but it is vegetarian. If you want to make it vegan, you can use the non-dairy cream of your choice but you might have to replace the tarragon with another herb since it might clash with the taste of say, coconut cream.

If you try this recipe, or create a variation of it, let me know how it turned out! If you post a pic on Instagram, please use #forkandfantasy so I can find it!

I believe this is it for today,

Until next time,


One Comment Add yours

  1. Megan says:

    I feel like I need pictures of these fancy mushrooms to ID them in the store. If they aren’t white button mushrooms I’m lost. 😂


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