Mushroom Stroganoff Gnocchi

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There’s something about a creamy, comforting dish that turns an ordinary evening into something special. This mushroom stroganoff gnocchi recipe is the perfect blend of gnocchi, mushrooms, and a rich, luscious sauce – all made in one pan. It’s hearty enough to satisfy but still comes together quickly, making it ideal for weeknight dinners.

When I was testing this recipe, my husband and I kept sneaking bites straight from the skillet – it was impossible to wait until dinner!

This mushroom stroganoff gnocchi recipe is a vegetarian-friendly option that’s just as satisfying as classic beef stroganoff and sure to become a new favorite. I hope you enjoy it as much as we do!

If you’re looking for more comforting dishes, you’ll love my loaded beef nachos or meatball casserole, both of which deliver big on flavor without a lot of fuss.

Ingredient Overview

• Gnocchi. The star of the dish, gnocchi add a pillowy texture that absorbs the creamy sauce perfectly. If you don’t have gnocchi on hand, you can swap it with small pasta shapes like orecchiette, cavatelli, or even spaetzle. For a lower-carb option, cauliflower gnocchi work well too.
• Mushrooms. Mushrooms add earthy flavor and a meaty texture to the dish. A mix of cremini, shiitake, oyster, and chanterelle mushrooms creates a wonderful balance, but you can use whatever mushrooms you have on hand. White button mushrooms are a budget-friendly choice, and rehydrated dried mushrooms can add an extra depth of flavor.
• Olive Oil. Olive oil is used to sauté the mushrooms and onions, creating a flavorful base for the sauce. If needed, you can substitute with avocado oil, canola oil, or even butter for richer flavor.
• Onion. Thinly sliced onions add sweetness and depth to the sauce as they caramelize slightly. If you don’t have onions, you can use shallots or leeks for milder delicate flavor.
• Garlic. Garlic provides an aromatic base that enhances the flavor of the mushrooms. Fresh garlic is best, but you can use garlic powder (¼ teaspoon per clove) in a pinch.
• Dried Thyme. Dried thyme complements the dish beautifully. Fresh thyme can be used instead (1 teaspoon fresh equals ⅓ teaspoon dried), or you can swap in dried Italian seasoning or herbes de Provence.
• Paprika. Paprika adds a subtle smoky, sweet flavor. If you prefer a bolder flavor, smoked paprika works well, and for a bit of heat, cayenne pepper (start with ¼ teaspoon) is a good alternative.
• All-Purpose Flour: Flour helps thicken the sauce, giving it a creamy consistency. For a gluten-free option, use cornstarch (½ tablespoon) or a gluten-free all-purpose blend.
• Chicken or Vegetable Broth. The broth forms the base of the sauce and adds depth to the dish. You can substitute water with a bouillon cube or concentrate. For a creamier sauce, replace half the broth with heavy cream or milk.
• Sour Cream. Sour cream adds tanginess and creaminess to the sauce. If needed, you can substitute with plain Greek yogurt, crème fraîche, or a dairy-free sour cream alternative.
• Dijon Mustard. Dijon mustard provides a subtle tangy kick that balances the richness of the sauce. You can use yellow mustard for a milder flavor or omit it altogether if you prefer a more straightforward creamy sauce.
• Parmesan Cheese. Parmesan cheese gives a salty finish to the dish. Pecorino Romano can be used for a sharper flavor, or nutritional yeast for a dairy-free option.
• Optional Garnishes. Freshly cracked black pepper, parsley, and additional Parmesan cheese elevate the dish with added flavor. You can also swap parsley for fresh basil or chives if desired.

Photo Tutorial: How to Make Mushroom Stroganoff Gnocchi

Storage and Reheating

Storage:
To store leftovers, allow the mushroom stroganoff gnocchi to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. If you’d like to freeze it, be aware that the creamy sauce may change texture slightly when reheated. For freezing, place the gnocchi in a freezer-safe container and store for up to 2 months.

Reheating:

• Stovetop: For the best results, reheat the gnocchi on the stovetop. Place it in a skillet or saucepan over low to medium heat and add a splash of broth, milk, or cream to loosen the sauce. Stir it gently until heated through.
• Microwave: Place a portion of the gnocchi in a microwave-safe dish and add a small splash of liquid (broth or milk). Cover loosely and microwave in 30-second intervals, stirring in between, until warm.
• Frozen Leftovers: Thaw frozen gnocchi in the refrigerator overnight before reheating. Follow the stovetop or microwave instructions above.

Mushroom Stroganoff Gnocchi Recipe

A creamy, comforting one-pan dish that combines gnocchi with a rich mushroom stroganoff sauce. Perfect for busy weeknights or when you're craving something hearty and satisfying.

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Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Equipment

Chef's knife

Cutting board

Heatproof spatula

Large deep skillet (12-inch recommended)

Liquid measuring cups

Measuring spoons

Wooden spoon If you don't have a heatproof spatula

Wire whisk

Ingredients

• 4 tablespoons extra virgin olive oil divided
• 12 ounces mushrooms in bite-sized pieces (any combination of cremini, shiitake, oyster, chanterelle, etc.)
• ¼ teaspoon sea salt
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 1 teaspoon dried thyme Note 1
• 1 teaspoon paprika
• 1 tablespoon all-purpose flour
• 2¼ cups chicken or vegetable broth Note 2
• 1 teaspoon Dijon mustard
• 1 pound shelf-stable or refrigerated gnocchi Note 4
• ½ cup sour cream Note 3
• ¼ cup grated Parmesan cheese
• Optional garnish: freshly ground black pepper minced fresh parsley, and additional Parmesan cheese

Instructions

• Heat a large, deep skillet over medium heat. Add 2 tablespoons of olive oil. Once shimmering, add the mushrooms and season with ¼ teaspoon salt. Toss to coat and cook for 8–10 minutes, stirring occasionally, until browned and their moisture has evaporated. (Note 5: Mushrooms should be golden brown and have a meaty texture.) Remove from the pan and set aside.
  12 ounces mushrooms, ¼ teaspoon sea salt
• Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan. Add the sliced onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
  1 small onion, 2 cloves garlic
• Sprinkle the 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 tablespoon all-purpose flour over the onions. Stir well to coat evenly, cooking for 1–2 minutes to eliminate the raw flour taste. Gradually pour in the 2¼ cups chicken or vegetable broth while stirring continuously to prevent lumps. (Note 6: Sauce should be smooth with no visible lumps.)
• Stir in the 1 teaspoon Dijon mustard and bring the mixture to a gentle simmer. Cook for 3–4 minutes, allowing the sauce to thicken slightly. Gently fold in the 1 pound shelf-stable or refrigerated gnocchi, ensuring each piece is coated in the sauce. Let cook for 5–7 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened. (Note 7: Sauce should coat the back of a spoon, and gnocchi should be soft yet firm to the bite. Test a piece after 5 minutes.)
• Return the mushrooms to the skillet, reserving a few for garnish if desired. Stir in the ½ cup sour cream and ¼ cup grated Parmesan cheese until fully incorporated. Simmer gently for 2–3 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. (Note 8: Sauce should be creamy and well-balanced, with no overpowering flavors.)
• Garnish with reserved mushrooms, freshly ground black pepper, minced parsley, and additional Parmesan if desired. Serve immediately and enjoy!

Notes

1. If using fresh thyme, substitute 2–3 sprigs and add them while sautéing the onions for a more aromatic flavor.
2. Use high-quality broth. Homemade or low-sodium store-bought varieties are best to avoid overpowering the dish with salt.
3. Sour cream substitutes such as crème fraîche or plain Greek yogurt can add a tangy flavor. Temper these alternatives by adding them off heat to prevent curdling.
4. Use shelf-stable gnocchi for convenience or refrigerated gnocchi for a fresher taste. Ensure the gnocchi is fully cooked by testing a piece before serving.
5. For evenly browned mushrooms, avoid overcrowding the pan. If necessary, cook in batches to prevent steaming instead of browning.
6. To avoid lumps, add the broth slowly while continuously stirring with a whisk or spoon.
7. Cooking the gnocchi directly in the sauce infuses it with flavor and helps thicken the sauce naturally. Stir occasionally to prevent sticking.
8. Taste the sauce after adding the sour cream and Parmesan. Adjust seasoning with salt, pepper, or more Parmesan for a balanced flavor.
9. Optional: Deglaze the pan with ¼ cup dry white wine after cooking the onions for added depth and complexity.
10. Optional: For a nutty twist, sprinkle toasted pine nuts or crushed walnuts on top before serving.

Nutrition

Calories: 439kcal | Carbohydrates: 50g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 1158mg | Potassium: 397mg | Fiber: 4g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 5mg

Servings: 4 servings

Calories: 439kcal

Author: Sandra

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