Gnocchi is one of our favorite comfort foods and this recipe is one of the best ways to enjoy everyone’s favorite pillowy pasta. Made with mushrooms and peas, cream and Parmigiano Reggiano, and a generous squeeze of fresh lemon juice to cut through the richness, this creamy gnocchi is one for the books.

creamy. gnocchi with sautéed mushrooms and peas

This recipe is inspired by Eva in Salt Lake City. Eva serves a spinach and potato gnocchi that is decadent and delectable, among several other swoon-worthy plates on their New American menu.

Creamy Gnocchi Ingredients

  • uncooked gnocchi
  • unsalted butter
  • extra virgin olive oil
  • cremini mushrooms
  • garlic
  • frozen peas
  • heavy cream
  • Parmigiano Reggiano
  • kosher salt and fresh cracked pepper

Recipe Tips

  • Don’t overcook the gnocchi. Once added to your boiling, salty water, it only takes a minute or two for gnocchi to fully cook. Once it has floated to the top of your pot, you know it’s done. Make sure to stir your pasta once or twice after you drop it in the water to prevent it from sticking to the bottom of your pan.
  • Add enough salt. We know– we say this for every recipe, but salt as you go and make sure when the final product is about to hit the dinner table, you taste one last time and make sure it has enough salt. You don’t want your dish to be overly salty (yuck), but you do want it to be salty enough that it gives you that savory and satisfactory hum in the back of your mouth. You’ll know when you get there.
creamy. gnocchi with sautéed mushrooms and peas
  • Don’t be afraid to really let your mushrooms develop some flavor. Of course you don’t want to burn or overcook them, but you’ll find that a lot of the magic happens in the last 2-3 minutes when they’re sauteeing.
  • This dish 100% needs to be served hot. Some pasta dishes reheat well (primarily those with tomato-based sauces), and then there are dishes like these that completely alter themselves when cooled and then reheated. Don’t get us wrong– we’re not saying these make bad leftovers, but we are saying that if you want to enjoy this creamy gnocchi in its best possible state, devour immediately.


Creamy Gnocchi with Sautéed Mushrooms and Peas

5 from 1 vote
Brooke Eliason
Servings: 4 servings
Cook Time: 25 mins
Difficulty: Easy
Made with mushrooms and peas, cream and Parmigiano Reggiano, and a squeeze of fresh lemon juice to cut through the richness, this creamy gnocchi is one for the books.


  • 1 lb. uncooked gnocchi
  • 4 Tablespoons unsalted butter, divided
  • 2 Tablespoons extra virgin olive oil
  • 1 lb. cremini mushrooms, sliced 1/4" thick
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 cup finely grated Parmigiano Reggiano, plus more for serving
  • juice of 1 lemon
  • kosher salt and fresh cracked pepper


  • Bring a large dutch oven to medium-high heat and add 2 Tablespoons of butter and the extra virgin olive oil. Add the mushrooms and cook for about 10-15 minutes, stirring occasionally. Mushrooms are done cooking when they have shrunk and are deep brown and fragrant. 
  • While the mushrooms are cooking, bring a large pot of water to a boil, heavily salt, and cook the gnocchi until it floats. Strain and set aside.
  • Add the minced garlic to mushrooms and cook for 1 minute. Add frozen peas and cook for 2 additional minutes.
  • Lower the dutch oven to medium heat and add the 2 remaining Tablespoons of butter, heavy cream, and Parmigiano Reggiano, and cook until thickened and bubbly, about 3-5 minutes, stirring frequently. Salt and pepper to taste.
  • Remove from heat and toss the freshly squeezed lemon juice and cooked gnocchi into the creamy sauce. Salt and pepper to taste and serve immediately with shavings or grated Parmigiana Reggiano. 

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