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This Potato Gnocchi in Mushroom Cream Sauce recipe is an incredibly easy and oh-so-comforting dish. The pillowy soft gluten-free gnocchi is like mini potato dumplings, tossed in dairy-free creamy mushroom sauce. With a touch of fresh arugula and lemon juice, this is a restaurant-worth one pan meal for any busy weeknights!

Making the gnocchi recipe in one pot with arugula
Creamy delicious one pot meal!

GLUTEN-FREE GNOCCHI MUSHROOM CREAM SAUCE

There’s a wonderful Italian restaurant in my neighborhood that imports many products from Italy. Nate and I visit that store almost weekly and the food quality is absolutely amazing – just like how I remembered when I spent a summer in Italy when I was in the college.

I bought a bag of gluten-free potato gnocchi from the store and was immediately hooked on the first try – soft pillowy gnocchi with a little chewy al dente texture inside. The gnocchi quality was so good that I immediately thought it’d pair beautifully with a cream based sauce.

This recipe is really flexible and I’ve tested a few times with potato gnocchi and Trader Joe’s cauliflower gnocchi. You can use the same recipe and same cooking steps regardless which one you use.

WHAT GOES IN THE MUSHROOM GNOCCHI DISH?

  • Gluten-free potato gnocchi or Trader Joe’s cauliflower gnocchi
  • Califia dairy-free creamer
  • Garlic, Shallot
  • Ghee
  • Olive oil
  • Nutritional Yeast
  • Chicken stock
  • Mixed fresh mushrooms (I use shiitake, trumpet, and oyster mushrooms)
  • Baby arugula
  • Lemon

IS POTATO GNOCCHI GLUTEN-FREE?

It depends and you need to read the label. The primary ingredient of gnocchi is potatoes. Wheat flour or semolina can be used as a binder and that makes potato gnocchi not gluten-free. The good news is that there are many gluten-free potato gnocchi brands available. I use Farabella. Delallo seems to have good reviews, too.

If you can’t have potatoes, try Trader Joe’s cauliflower gnocchi. It’s made with cauliflower and cassava flour. You can see how I use it in my Cauliflower Gnocchi Recipe.

WHAT GOES IN THE MUSHROOM GNOCCHI DISH?

  • Gluten-free potato gnocchi or Trader Joe’s cauliflower gnocchi
  • Califia dairy-free creamer
  • Garlic, Shallot
  • Ghee
  • Olive oil
  • Nutritional Yeast
  • Chicken stock
  • Mixed fresh mushrooms (I use shiitake, trumpet, and oyster mushrooms)
  • Baby arugula
  • Lemon

IS POTATO GNOCCHI GLUTEN-FREE?

It depends and you need to read the label. The primary ingredient of gnocchi is potatoes. Wheat flour or semolina can be used as a binder and that makes potato gnocchi not gluten-free. The good news is that there are many gluten-free potato gnocchi brands available. I use Farabella. Delallo seems to have good reviews, too.

If you can’t have potatoes, try Trader Joe’s cauliflower gnocchi. It’s made with cauliflower and cassava flour. You can see how I use it in my Cauliflower Gnocchi Recipe.

  1. Boil the gnocchi, following the package instructions. Cook it al dente.
  2. Melt ghee and olive oil with garlic and shallot
  3. Saute the mushrooms until they are in light golden brown
  4. Add stock and dairy-free creamer
  5. Add gnocchi. Toss to thicken the sauce.
  6. Stir-in baby arugula and serve with lemon wedges on the side.
Serve the potato gnocchi dish in a neutral gray bowl

TIPS FOR THE BEST GLUTEN-FREE/DAIRY-FREE POTATO GNOCCHI IN MUSHROOM CREAM SAUCE

  • You can use either gluten-free potato gnocchi or Trader Joe’s cauliflower gnocchi. The cauliflower gnocchi releases slightly less starch than potatoes. Just simmer the sauce down a tab bit longer.
  • Not every dairy-free creamer is the same! I use Califia dairy-free creamer (the tall size 25 oz jar). Scroll up to see the one I use.
  • Use any fresh mushrooms you like. I prefer a combination of shiitake, trumpet, and beech mushrooms.
  • Pay attention to the timing. Take a look at how much time it needs to boil the gnocchi to al dente while you prepare the mushroom cream sauce so you can combine the gnocchi and the sauce at the perfect timing.

WHAT DISHES GO WELL WITH CREAMY GNOCCHI RECIPE

You can keep the meal veggie-based with a refreshing big side salad or make it more hearty with savory paleo main dishes.

  • Tatsoi Asian Greens salad
  • Japanese potato salad
  • Asian Chopped Salad with baby bok choy
  • Lamb korma stew
  • Lemon thyme chicken
  • Keto shrimp avocado salad
  • Roasted brussels sprouts
  • Easy keto ground beef with worcestershire sauce

POTATO GNOCCHI WITH MUSHROOM CREAM SAUCE (GLUTEN-FREE)

prep time: 10 MINS
cook time: 15 MINS
total time: 25 MINS

INGREDIENTS

  • 12 oz gluten-free potato gnocchior Trader Joe’s cauliflower gnocchi
  • 0.5 oz garlicfinely chopped
  • 1.5 oz shallotfinely chopped
  • 6 oz. mixed fresh mushroomsI use shiitake, trumpet, and oyster
  • 2 tbsp olive oilplus more for serving
  • 2 tbsp ghee
  • ¼ cup chicken stock
  • ½ cup califia dairy-free creamerunsweetened
  • 2 tbsp nutritional yeast
  • 1 to 1.5 cups baby arugulaoptional
  • ¼ to ½ one lemonfor serving
  • Coarse sea saltto taste
  • Ground black pepperto taste
  • Paleo parmesan cheeseoptional

INSTRUCTIONS

  • First take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing.
  • Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms.
  • Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don’t rinse them in water.
  • Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.
  • Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper. Then cook the flip side for 1 additional minute.
  • Add the stock, cream, and the yeast. Stir with a wooden spoon for about 1 minute.
  • Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute.
  • Turn off the heat. Stir-in baby arugula until it wilts slightly. Taste and adjust with salt and pepper.
  • Transfer to a serving plate. Drizzle with a dash of olive oi.
  • Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with paleo parmesan cheese, if using. Serve warm.

NOTES

You can use either gluten-free potato gnocchi or Trader Joe’s cauliflower gnocchi. The cauliflower gnocchi releases slightly less starch than potatoes. Just simmer the sauce down a tab bit longer.

Not every dairy-free creamer is the same! I use Califia dairy-free creamer (the tall size 25 oz jar). Scroll up to see the photo I use.

Use any fresh mushrooms you like. I prefer a combination of shiitake, trumpet, and oyster mushrooms.

You can modify this recipe, using vegan butter to make this dish vegan friendly.

NUTRITION

serving: 1servingcalories: 330kcalcarbohydrates: 40gprotein: 7gfat: 16gsaturated fat: 6gcholesterol: 19mgsodium: 300mgpotassium: 286mgfiber: 4gsugar: 4gvitamin a: 119iuvitamin c: 3mgcalcium: 37mgiron: 4mg
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