050 / 75 · One Pan, Less Washing Up

Creamy Mustard Mushroom Gnocchi

2 gnocchi portions · Active 15 min · Total 40 min

Print recipe · PDF

Mushrooms, mustard and a little cream turn skillet gnocchi into a small comforting supper. The gnocchi are softened with measured water before their surfaces brown. Mushrooms cook separately in the same pan so their liquid has a chance to evaporate. Mustard is stirred into the cream over low heat, giving a light coating rather than a heavy pool of sauce.

Jump to ingredients

Creamy mustard mushroom gnocchi with browned surfaces and chives.

Give the two main ingredients their own stage

Use packaged potato gnocchi suitable for pan cooking and follow its label if it calls for a different method. Transfer the browned gnocchi to a plate while the mushrooms cook. That temporary space is useful: adding raw mushrooms on top of the gnocchi traps water and softens the crust you just made. Bring them back together only once the mushroom edges have browned.

A little pasta water is not needed here

Because the gnocchi are pan-cooked, there is no starchy cooking water to reserve. The measured water used for softening should mostly evaporate before browning. Later, add a teaspoon or two plain water if the mustard cream becomes too thick. Keep the sauce at a gentle simmer and serve soon after the gnocchi return to it.

Ingredients

  • 1 package potato gnocchi suitable for pan cooking (about 1 lb/450 g)
  • 2 teaspoons olive oil (10 ml), divided
  • 3 tablespoons water (45 ml), plus teaspoons if needed
  • 8 oz mushrooms, thickly sliced (225 g)
  • 1 small shallot, finely chopped (40 g)
  • 1 teaspoon Dijon mustard
  • 1/4 cup heavy cream (60 ml)
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped chives

Set out

10-inch nonstick skillet with lid, Spatula, Plate

Allergens

Wheat, Milk, Mustard. Check labels and substitutions.

Make it

  1. Heat 1 teaspoon oil in the skillet over medium. Add gnocchi and measured water, cover and cook for 4–5 minutes or according to the product instructions until tender inside.
  2. Uncover and let liquid evaporate. Cook for 4–5 minutes, turning occasionally, until golden in places. Transfer to the plate.
  3. Add remaining oil and mushrooms to the skillet. Cook over medium-high for 6–7 minutes until their liquid evaporates and edges brown. Add shallot and cook for 2 minutes.
  4. Lower heat and stir in mustard, cream, salt and black pepper. Simmer gently for 1 minute. Return gnocchi, fold through and heat for 1–2 minutes.
  5. Finish with chives and serve immediately.

A meal for the table at home

This dish is especially pleasant freshly made. If a break meal is needed, cool a portion promptly and pack it cold for later reheating rather than holding the creamy skillet warm for hours.

A useful detail

Gnocchi products differ in ingredients and preparation. Check the package for egg, milk or other allergens beyond the wheat assumed here.

Another way

  • Use wholegrain mustard for a grainier sauce.
  • Replace half the mushrooms with thinly sliced leek, cooking until tender before adding cream.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat to 165°F/74°C with a splash of water. The sauce thickens during storage and the original browned edges will soften.