A comforting and indulgent fusion dish that brings together the best of Italian and Japanese flavors. Soft, pillowy gnocchi are coated in a silky miso cream sauce filled with earthy mushrooms, umami depth, and a touch of tang from sherry vinegar. This is the kind of meal that feels like a warm hug in a bowl — rich, satisfying, and ready in just 30 minutes.

Why You’ll Love This Recipe

This creamy miso mushroom gnocchi is the ultimate weeknight comfort food that doesn’t skimp on flavor. It combines the earthy, savory umami of mushrooms and miso with the creamy luxury of an Italian-style sauce. You’ll love how quick and easy it is to make, using store-bought gnocchi to save time. Perfect for meat-free nights, dinner parties, or cozy evenings in, it’s a one-pan dish that feels both gourmet and effortless.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 dried shiitake mushrooms
500 g store-bought gnocchi
50 g butter
400 g fresh mushrooms (such as button, Swiss brown, or oyster), sliced or torn into bite-sized pieces
3 garlic cloves, finely chopped
2 tbsp shiro miso
300 ml thickened cream
1 tsp sherry vinegar
2 spring onions (scallions), thinly sliced
ground black pepper, to taste
finely grated parmesan cheese, to serve

Directions

1. Soak the dried shiitake mushrooms in hot water for about 10 minutes, or until softened. Remove and discard the stems, then slice the mushrooms and set aside.
2. Bring a large pot of water to a boil. Add the gnocchi and cook, stirring occasionally, until they rise to the surface. Continue cooking for 5 more minutes or until tender. Drain and set aside.
3. In a large frying pan, melt the butter over medium-high heat until foamy. Add the softened shiitake and fresh mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms begin to brown. Add the garlic and stir for another 30 seconds.
4. In a small bowl, mix the miso with 2 tablespoons of warm water to loosen it. Pour this mixture into the pan, then add the cream. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
5. Add the drained gnocchi to the mushroom sauce, followed by the sherry vinegar. Gently toss to combine, being careful not to break the gnocchi. Stir through the sliced spring onions and season with ground black pepper to taste.
6. Divide among bowls and top with finely grated parmesan cheese before serving.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Add protein: Stir through cooked chicken or tofu cubes for a heartier version.
• Make it vegan: Use plant-based butter, coconut cream, and vegan parmesan.
• Add greens: Toss in spinach, kale, or peas near the end of cooking for added color and nutrition.
• Boost umami: Add a splash of soy sauce or a sprinkle of nutritional yeast to intensify flavor.
• Crispy gnocchi option: Pan-fry the gnocchi in butter before adding to the sauce for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk and warm gently over medium heat until hot and creamy again. Avoid microwaving for too long to prevent the sauce from separating. This dish is best enjoyed fresh but reheats well for a next-day lunch.

FAQs

How do I keep the gnocchi from getting mushy?

Cook the gnocchi just until they rise to the surface and are tender. Overcooking can make them too soft.

Can I use homemade gnocchi instead of store-bought?

Yes! Homemade gnocchi will make the dish even more special, though store-bought works perfectly for convenience.

What can I use instead of shiro miso?

You can use white or yellow miso paste — both will add the right balance of umami without overpowering the dish.

Can I use other types of mushrooms?

Absolutely. Any combination of mushrooms such as oyster, enoki, or portobello will work beautifully.

Is this dish vegetarian?

Yes, it’s vegetarian-friendly as long as the parmesan used is free of animal rennet.

How can I make this dish lighter?

Use half the cream and replace the rest with milk or vegetable stock for a lighter version.

Can I freeze the leftovers?

Freezing is not recommended as the creamy sauce may split when reheated. It’s best stored in the fridge and eaten within a few days.

What side dishes go well with this gnocchi?

A simple green salad or garlic bread complements the richness of the sauce perfectly.

Can I make this without cream?

You can substitute cream with evaporated milk or a non-dairy alternative like cashew cream.

How do I make the sauce thicker?

Simmer it a few extra minutes or stir in a spoonful of grated parmesan to thicken naturally.

Conclusion

Easy Creamy Miso Mushroom Gnocchi is the perfect blend of Italian comfort and Japanese umami magic. Ready in just 30 minutes, it’s an elegant yet simple dish that satisfies every craving for something creamy, cozy, and full of flavor. Whether for a quick weeknight meal or a dinner with friends, this gnocchi dish delivers restaurant-quality taste straight from your own kitchen.

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