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A creamy bowl of Mushroom Stroganoff Gnocchi garnished with sautéed mushrooms, freshly cracked black pepper, and parsley, showcasing tender gnocchi coated in a rich sauce.

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 439kcal
Author: Sandra

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