15 Minute Japanese Fusion Creamy Mushroom Gnocchi
This 15 Minute Japanese Inspired Creamy Mushroom Gnocchi is the vegetarian weeknight dinner that satisfies all your carb cravings. It’s super cozy, packed with umami, and takes less than 20 minutes. The sauce is creamy and garlicky, with deep flavor from soy sauce, fresh shiitake mushrooms, dashi, and Parmesan. It coats the gnocchi, making this dish rich but not heavy. I made this gnocchi recipe before my first marathon, and honestly, I’d carb-load like this every time.
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Half Marathon Carb Loading with Gnocchi
This week was my first ever half marathon, and we’re making some carb fueled meals to prepare for the big race! With dishes like Spaghetti and Meatballs, and my dad’s Spam and Egg Fried Rice, I’m fully carb-loaded and ready to run.
I think one of the hardest decisions I make at any restaurant is choosing between a between a creamy mushroom sauce or a tomato pesto sauce when I’m ordering pasta. So, we’re making BOTH, and they’re both ready in less than 20 minutes! Honestly, I didn’t follow a recipe or measure anything, just fully cooked with my heart. Our first gnocchi is a Japanese inspired creamy mushroom sauce. It was rich, cozy, and honestly felt like a hug in a bowl.
Mushroom Gnocchi Ingredients
- 250 g gnocchi Fresh or frozen
- 100 g Shiitake Mushrooms Fresh, sliced
- 2 tbsp butter
- 1.5 tbsp oil
- 1 onion
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 1 tsp black pepper
- 1/2 cup heavy cream
- 1 tsp dashi powder
- 3 tbsp chopped fresh parsley
- 3 tbsp grated Parmesan cheese
Fresh Shiitake Mushrooms
In my mushroom gnocchi today I’m using fresh shiitake mushrooms because they’re meaty and so fragrant. I sautéed these sliced shiitake with butter and onion until everything smelled so amazing.
If it’s hard to find fresh shiitake, you can also use dried shiitake mushrooms. Just make sure to rehydrate them in hot water before you cook them. They will have a chewier texture and a more concentrated flavor. You can also use other mushrooms like cremini, maitake or shimeji mushrooms.
Dashi Cream Sauce (And Vegan Substitutes)
This Japanese dashi cream sauce is what makes this gnocchi an amazing fusion dish. This sauce is rich, savory, and full of depth and umami thanks to the dashi powder. Combined with cream, garlic, soy sauce, and black pepper, and Parmesan cheese, the sauce thickens and clings on to the gnocchi groves.
To make a fully vegan version of this dish, you can swap the cream for unsweetened full fat coconut cream. It gives the sauce the same richness and thickness, and it won’t split when heated. You can also replace dashi powder with mushroom powder for a similar umami flavor.
Fresh Gnocchi
I found some beautiful fresh gnocchi at Bosa Market today, and I just had to make this mushroom gnocchi recipe for dinner. You can use either fresh or frozen gnocchi, just cook them according to the package instructions.
If instructions are not available, bring a pot of lightly salted water to a boil and drop them in. When they float to the surface, they’re ready! This usually takes just 2 to 3 minutes. Scoop them out right away to keep the texture soft and pillowy. If you’re still working on the sauce when they’re done, toss the cooked gnocchi with a little oil or butter so they don’t stick together.
How To Make Creamy Mushroom Gnocchi
- Cook the gnocchi according to the package directions. Once cooked, drain and set aside.
- Heat a large pan over medium heat. Add the butter and oil, then stir in the sliced shiitake mushrooms. Sauté for 1–2 minutes until they begin to soften.
- Add the chopped onion to the pan. Cook for another 3–4 minutes until the onion turns translucent and fragrant.
- Stir in the soy sauce and black pepper, mixing well. Let everything cook together for about 30 seconds so the flavors blend.
- Pour in the cream and sprinkle in the dashi powder (start with ½ tsp, taste, and adjust if needed). Stir to combine and let the sauce simmer for 2–3 minutes until slightly thickened.
- Add the cooked gnocchi into the pan and gently toss to coat in the sauce.
- Mix in 2 tbsp of chopped fresh parsley and 2 tablespoons of grated Parmesan cheese, stirring until it melts into the sauce.
- Serve warm, topped with the remaining 1 tablespoon of parsley and 1 tablespoon of cheese.
More Easy Fusion Pastas To Make For Weeknight Dinners
15 Minute Japanese Fusion Creamy Mushroom Gnocchi
By Tiffy Cooks
Ingredients
- 250 g gnocchi Fresh or frozen
- 100 g Shiitake Mushrooms Fresh, sliced
- 2 tbsp butter
- 1.5 tbsp oil
- 1 onion
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 1 tsp black pepper
- 1/2 cup heavy cream
- 1 tsp dashi powder
- 3 tbsp chopped fresh parsley
- 3 tbsp grated Parmesan cheese
Instructions
- Cook the gnocchi according to the package directions. Once cooked, drain and set aside.
- Heat a large pan over medium heat. Add the butter and oil, then stir in the sliced shiitake mushrooms. Sauté for 1–2 minutes until they begin to soften.
- Add the chopped onion to the pan. Cook for another 3–4 minutes until the onion turns translucent and fragrant.
- Stir in the soy sauce and black pepper, mixing well. Let everything cook together for about 30 seconds so the flavors blend.
- Pour in the cream and sprinkle in the dashi powder (start with ½ tsp, taste, and adjust if needed). Stir to combine and let the sauce simmer for 2–3 minutes until slightly thickened.
- Add the cooked gnocchi into the pan and gently toss to coat in the sauce.
- Mix in 2 tbsp of chopped fresh parsley and 2 tablespoons of grated Parmesan cheese, stirring until it melts into the sauce.
- Serve warm, topped with the remaining 1 tablespoon of parsley and 1 tablespoon of cheese.
