If you are looking for a comforting, rich, and delightfully flavorful dish that comes together quickly and will wow your taste buds, this Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe is an absolute winner. Imagine pillowy gnocchi bathing in a creamy sauce studded with earthy mushrooms, juicy sundried tomatoes that pop with brightness, and a generous sprinkle of nutty Parmesan cheese that ties everything together perfectly. It’s an easy recipe that brings a touch of elegance to your table without any fuss, making it perfect for a cozy weeknight dinner or impressing friends over a casual meal.

Ingredients You’ll Need

The image shows cooked sliced mushrooms scattered in a white pan with small pieces of cooked red tomato mixed in, creating a contrast between the light brown mushrooms and the vibrant red tomato bits. The pan surface is visible with some oil shine and slight browning from cooking, and the mushrooms have a soft texture with some darker edges from heat. The overall look is simple and rustic, appearing warm and fresh. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity and the way each ingredient plays a crucial role. Every element, from the tender mushrooms to the creamy Parmesan, contributes to a harmonious balance of tastes and textures that make this dish so special.

Olive oil: Adds a subtle fruity richness and helps sauté mushrooms evenly.
Mushrooms (200g, sliced): Provide an earthy, hearty flavor and meaty texture.
Vegetable stock cube: Creates a savory base that enhances the overall depth.
Boiling water (1 ½ cups): Dissolves the stock cube and deglazes the pan for a flavorful broth.
Garlic (1 clove, crushed): Imparts aromatic warmth and a subtle bite to the sauce.
Sundried tomatoes (2 Tbsp, chopped): Burst with a tangy sweetness, adding color and contrast.
Gnocchi (500g): Delicate potato dumplings that soak up the sauce with a melt-in-your-mouth texture.
Cream (1 cup): Brings luxurious richness and a silky coating to the gnocchi.
Parmesan (50g, grated): Adds sharp, nutty notes and helps thicken the sauce.
Fresh parsley (2 Tbsp, chopped): Offers a fresh, herbal brightness as a finishing touch.

How to Make Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe

Step 1: Sauté the Mushrooms

Begin by heating 2 teaspoons of olive oil in a large frying pan over medium heat. Once the oil is shimmering, add the sliced mushrooms. Give them a few minutes to cook down until they turn soft and release their delicious, earthy aroma. This step builds the umami foundation that makes the dish so irresistible.

Step 2: Prepare the Stock

While your mushrooms are cooking, dissolve the vegetable stock cube in 1 ½ cups of boiling water in a small jug. Setting this savory broth aside will come handy shortly when we deglaze the pan and build the sauce.

Step 3: Add Garlic and Sundried Tomatoes

To the softened mushrooms, stir in the crushed garlic and chopped sundried tomatoes. The garlic infuses the sauce with its unmistakable warmth, while the sundried tomatoes add bursts of sharp sweetness and a lovely deep red color.

Step 4: Deglaze and Simmer with Gnocchi

Pour the prepared vegetable stock into the pan to deglaze, using a wooden spoon to scrape up any flavorful browned bits sticking to the bottom. Then add the gnocchi and cream, stirring everything until combined. Bring this to a gentle simmer and let it cook for about 3 minutes until the gnocchi are tender and have soaked up the luscious sauce.

Step 5: Finish with Parmesan and Parsley

Sprinkle the grated Parmesan over the pan and stir it through. The cheese melts into the sauce, enriching its flavor and texture. Finally, mix in the fresh chopped parsley to add a pop of color and a refreshing herbal note. Serve immediately to enjoy the dish at its creamy, dreamy best.

How to Serve Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe

A black pan with two handles contains a creamy yellow sauce filled with small, smooth, oval-shaped gnocchi and sliced mushrooms. The sauce has a thick texture and is speckled with small green herbs spread evenly on top. The pan sits on a wooden cutting board, which rests on a white marbled surface with a soft blue cloth partially under the board. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe even further, consider adding a few extra garnishes. A little more grated Parmesan on top creates an inviting, cheesy crust. Toasted pine nuts or walnuts offer a satisfying crunch, while a drizzle of high-quality extra virgin olive oil adds a silky finish.

Side Dishes

This dish is wonderfully versatile and pairs beautifully with light, fresh salads such as a crisp arugula and lemon salad or a simple mixed greens salad with a tangy vinaigrette. Garlic-rubbed bread or crusty baguette slices are perfect for soaking up any leftover sauce.

Creative Ways to Present

For a special occasion, transfer the Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe into elegant shallow pasta bowls, then sprinkle a touch of finely chopped parsley and a few whole sundried tomato pieces artistically around the plate. Serving in small ramekins as individual portions can make it feel like a cozy, personal feast.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce might thicken as it cools but don’t worry—you can easily bring it back to life when reheating.

Freezing

While gnocchi can be frozen, it’s best to freeze this dish without the cream sauce if you plan to store it for longer than a couple of days. Freeze the cooked gnocchi and mushrooms separately in a freezer-safe container for up to 1 month.

Reheating

When reheating, warm the leftovers gently in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce. Stir frequently to prevent sticking and heat until warmed through.

FAQs

Can I use different mushrooms for this recipe?

Absolutely! Feel free to use cremini, shiitake, or even a wild mushroom mix to vary the flavor and texture. Each type brings its own unique depth to the dish.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the cream with coconut cream or a plant-based alternative, and use a dairy-free cheese or nutritional yeast instead of Parmesan for a vegan-friendly version.

Can I prepare the gnocchi from scratch?

Making your own gnocchi is a fun project if you have time, but store-bought gnocchi works wonderfully here and significantly cuts down on prep time.

How can I add protein to this recipe?

To make it more filling, add cooked chicken, crispy bacon, or sautéed tofu cubes. Just fold them into the pan along with the cream for seamless integration.

What wine pairs well with Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe?

A light to medium-bodied white wine like Pinot Grigio or a Chardonnay complements this creamy dish beautifully, balancing its richness without overpowering the flavors.

Final Thoughts

I can’t recommend this Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe enough. It’s a quick, simple, and incredibly satisfying meal that always feels a little special. Whether you’re cooking for yourself or sharing with loved ones, this dish promises warm comfort and delicious delight in every forkful. Give it a try—you’ll soon understand why it’s one of my absolute favorites!

Mushroom Gnocchi with Sundried Tomatoes and Parmesan Recipe