Creamy Mushroom Gnocchi

This Creamy Mushroom Gnocchi is the midweek hug-in-a-bowl we all need. Leeks and mushrooms get a quick buttery sauté, garlic and thyme add warmth, and a whisper of soy sauce deepens the savoury flavour. A spoon of Dijon lifts everything, while stock and cream turn into a glossy sauce that clings to every gnocchi. Finish with Parmesan and serve immediately for peak cosiness.

Servings: 2–3 – Prep: 5–10 min – Cook: 10–12 min – Total: ~20 min

Ingredients

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small leek, thinly sliced (white & light green parts)

• 250 g mushrooms, sliced

• 3 garlic cloves, minced

• 2 tsp fresh thyme leaves (or 1 tsp dried)

• 1 tsp soy sauce

• 1 tsp Dijon mustard

• 220–250 ml vegetable or chicken stock (start with 220 ml; add more if needed)

• 120 ml single or double cream

• 400 g potato gnocchi (shelf-stable or fresh)

• 30 g Parmesan, finely grated (plus extra to serve)

Instructions

Preparation

Clean the mushrooms with a damp paper towel and slice them. Slice the leek, using only the white and light green parts.

Cook the veggies

Heat the olive oil and butter in a large frying pan or sauté pan over medium heat. Add the mushrooms with a small pinch of salt and cook for 5–6 minutes, stirring, until golden. Add the leeks and cook until soft. Stir in the garlic and thyme and cook for 1 minute, until fragrant.

Sear the gnocchi

Push the mushroom and leek mixture to one side of the pan. Add a little more oil, then add the gnocchi and sear until golden. Mix everything together.

Build the sauce

Stir in the Dijon mustard, then pour in the 220 ml stock, cream, and soy sauce. Bring to a gentle simmer, scraping up any browned bits from the pan.

Cook for 3–4 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens. If the pan looks dry, splash in a little more stock.

Finish

Stir through the Parmesan until melted and creamy. Season with black pepper and salt to taste (remember the soy sauce and Parmesan add saltiness).

Serve

Dish up immediately. Add extra Parmesan, a few thyme leaves, and a small squeeze of lemon, if you like.

Tips & Tricks

✅ Golden mushrooms = big flavour. Don’t overcrowd the pan; let mushrooms take on colour before adding garlic and liquids.

✅ Sauce control. Too thick? Add a splash of hot stock. Too loose? Simmer for 1–2 minutes uncovered.

✅ Make it greener. Fold in spinach, peas, or chopped kale in the final minute.

✅ Ultra-creamy option. Swap half the single cream for mascarpone or add a knob of butter at the end.