You build this Morel Pasta from the bottom up, starting with a deeply savory, morel cream sauce that simmers quietly while you crisp up the potato gnocchi. Spoon the sauce into a bowl, scatter the gnocchi on top, and finish with Parmigiano shavings and parsley. It’s simple, striking, and wildly satisfying.
Why you should try this recipe
- Restaurant-worthy, weeknight-easy – This Morel Pasta looks and tastes like a pasta dish you’d eat at a restaurant, but it’s totally doable at home, even on a Tuesday. Pair it with a vibrant Mediterranean Beet Dip for a colorful starter!
- Unbelievable texture contrast – Think crispy, golden gnocchi tucked into a silky morel pasta sauce. It’s all about the contrast: soft and crunchy, rich and earthy, delicate and bold. If you’re craving more cozy comfort, the Spinach Ricotta Gnudi with Brown Butter and Sage hits that same satisfying note.
- Perfect for the holiday season – This is a Morel Pasta dish that feels a little dressed up (creamy, woodsy, and deeply comforting) without trying too hard. Serve it alongside a Whipped Goat Cheese Dip with Pistachios, Pomegranate, and Hot Honey and call it a holiday!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Gnocchi – This dish sings with good gnocchi, so quality matters. Store-bought is perfectly fine, just choose wisely. Look for packages labeled “potato gnocchi”, which means potato is the main ingredient, not just an afterthought. Avoid anything that says “gnocchi with potato”: they’re often mostly flour, dense and bland. I’m partial to the Italian brand Rummo: their gnocchi are pillowy and well-seasoned, arguably the best on the market. If you’ve got a little extra time and are feeling ambitious, Homemade Gnocchi are a luxurious upgrade.
- Morels – Fresh morels are exquisite but elusive. I almost always reach for frozen morels when making morel pasta, they’re convenient and preserve the mushroom’s delicate earthiness beautifully. Skip the dried ones here; they tend to bring an unwanted bitterness that muddies the dish.
- Dry white wine – Wine lends brightness and complexity to the sauce, so it’s important to use a dry one. Steer clear of anything sweet. A Chardonnay with balanced acidity works beautifully, or go with a Pinot Grigio for something crisp and clean.
- Pepper – If you have it, white pepper adds a lovely floral lift to the morel sauce. But don’t worry if you don’t, freshly ground black pepper is absolutely fine and still gives a nice bit of warmth.
Love mushroom pasta? Check out my Chanterelle Pasta recipe!
How to make Morel Pasta?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Clean the morels – If using frozen morels, place them frozen (do not thaw) in a fine-mesh strainer and rinse under cold running water to remove any dirt. Let them drain well. For fresh morels, gently brush off any dirt with a soft brush or kitchen paper (do not rinse).
Step 2. Cook the morels (for frozen only) – Place the frozen morels in a dry sauté pan over medium heat. Cook without oil until their water evaporates, then remove from the pan and set aside. (Skip this step if using fresh morels.)
Step 3. Prepare the sauce – In the same pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced shallots and cook until translucent, about 2 minutes. Add the morels to the pan and cook for 1-2 minutes.
Step 4. Simmer with wine and cream – Pour in the white wine and reduce the heat to low. Let the sauce simmer gently for about 20 minutes, until slightly reduced. Then raise the heat to medium, stir in the heavy cream, season with salt and pepper, and cook for 5 more minutes until the sauce is smooth and velvety.
Step 5. Boil the gnocchi – Meanwhile, bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface plus 1 minute more. Drain well.
Step 6. Pan-fry the gnocchi – In a non-stick skillet, melt butter over medium-high heat. Add the gnocchi and fry, turning occasionally, until they’re golden and crispy all over.
Step 7. Garnish and serve – Divide the warm morel sauce among four bowls. Top each with crispy gnocchi, then sprinkle with shaved Parmigiano Reggiano and freshly chopped parsley.
Nim Keys – Useful Morel Pasta Tips
- Choose the right wine for the morel pasta sauce – Go for a Chardonnay: it has the acidity and body to stand up to the cream, adding depth without overshadowing the morels. A dry Pinot Grigio works nicely too.
- Increase the heat at the end of cooking the morel sauce – When you stir in the cream, the sauce might look like it’s curdling: don’t panic. Raise the heat to medium, keep stirring, and let it simmer for about 5 minutes. It will smooth out into a silky, rich finish.
- Start with quality gnocchi – Look for gnocchi made mostly with potatoes (not flour); the label should say “potato gnocchi.” The brand Rummo makes an excellent version: tender inside, perfect for pan-frying.
- Boil just until they float – Gnocchi only need about a minute. Once they rise to the surface, they’re done. Overcooking makes them mushy and harder to crisp.
- Pan-dry in batches – Crowding the pan leads to soggy gnocchi. Give them space so each one can get golden and crisp. If you need to work in batches, do, it’s worth it.
Wine Pairing🍷
CHARDONNAY
Since Chardonnay is in the sauce of this Morel Pasta, it’s a natural choice in the glass too.
For sparkle, go with a creamy Blanc de Blancs Champagne: its bright acidity lifts the richness beautifully.
Prefer still? A buttery white Burgundy or a balanced California Chardonnay will echo the sauce’s depth without overwhelming it.
Recipe FAQs
Morel pasta is a dish that showcases the earthy, nutty flavor of morel mushrooms, often paired with a creamy sauce and pasta or gnocchi. In this version, it’s all about a velvety morel and white wine sauce spooned under crisp, golden pan-fried potato gnocchi.
Morels pair beautifully with rich yet delicate ingredients: think butter, cream, white wine, shallots, and fresh herbs like thyme or parsley. For protein, they’re lovely with Parmesan cheese, eggs, and on the wine side, Chardonnay or light Pinot Noir are excellent matches.
Parts of it, yes. The morel sauce can be made a day ahead and gently reheated (the flavors actually deepen as they sit). As for the gnocchi, they’re best boiled and pan-fried just before serving so they stay crisp on the outside and tender within. This is a dish that rewards a little last-minute attention.
If you tried this Morel Pasta (Crispy Gnocchi in Morel Cream Sauce) or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Morel Pasta (Crispy Gnocchi in Morel Cream Sauce)
PRINT SAVEINGREDIENTS
For the morel cream sauce
- 4 cups (300 g) morel mushrooms (fresh or frozen)
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 shallots (thinly minced)
- 2 cups (500 ml) dry white wine (preferably Chardonnay)
- 1 cup (200 ml) heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
For the rest
- 17.5 ounces (500 g) potato gnocchi (good quality store-bought or homemade)
- 1 ½ tablespoons (20 g) unsalted butter
- ½ cup (50 g) Parmigiano Reggiano or vegetarian-grade Parmesan (shaved with a vegetable peeler)
- ¼ cup (15 g) flat leaf parsley (chopped)
INSTRUCTIONS
- Clean the morels – If using frozen morels, place them frozen (do not thaw) in a fine-mesh strainer and rinse under cold running water to remove any dirt. Let them drain well. For fresh morels, gently brush off any dirt with a soft brush or kitchen paper (do not rinse).
- Cook the morels (for frozen only) – Place the frozen morels in a dry sauté pan over medium heat. Cook without oil until their water evaporates, then remove from the pan and set aside. (Skip this step if using fresh morels.)
- Prepare the sauce – In the same pan, heat extra-virgin olive oil over medium heat. Add the minced shallots and cook until translucent, about 2 minutes. Add the morels to the pan and cook for 1-2 minutes.
- Simmer with wine – Pour in the white wine and reduce the heat to low. Let the sauce simmer gently for about 20 minutes, until slightly reduced.
- Add the cream – Then raise the heat to medium, stir in the heavy cream, season with salt and pepper, and cook for 5 more minutes until the sauce is smooth and velvety.
- Boil the gnocchi – Meanwhile, bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface plus 1 minute more. Drain well.
- Pan-fry the gnocchi – In a non-stick skillet, melt butter over medium-high heat. Add the gnocchi and fry, turning occasionally, until they’re golden and crispy all over.
- Garnish and serve – Divide the warm morel sauce among four bowls or shallow plates. Top each with crispy gnocchi, then sprinkle with shaved Parmigiano Reggiano and freshly chopped parsley. Enjoy!
NOTES
- Choose the right wine for the morel sauce – Go for a Chardonnay: it has the acidity and body to stand up to the cream, adding depth without overshadowing the morels. A dry Pinot Grigio works nicely too.
- Increase the heat at the end of cooking the morel sauce – When you stir in the cream, the sauce might look like it’s curdling: don’t panic. Raise the heat to medium, keep stirring, and let it simmer for about 5 minutes. It will smooth out into a silky, rich finish.
- Start with quality gnocchi – Look for gnocchi made mostly with potatoes (not flour); the label should say “potato gnocchi.” The brand Rummo makes an excellent version: tender inside, perfect for pan-frying.
- Boil just until they float – Gnocchi only need about a minute. Once they rise to the surface, they’re done. Overcooking makes them mushy and harder to crisp.
- Sauté in batches – Crowding the pan leads to soggy gnocchi. Give them space so each one can get golden and crisp. If you need to work in batches, do, it’s worth it.
Such a cozy meal. The morels add amazing flavor and the gnocchi crisped up beautifully. Will definitely make again.
Thank you so much for the lovely review, Alla! I’m so glad you enjoyed the recipe 🙂
Mes invités ont adoré cette recette facile et extrêmement gouteuse ! Parfait accord avec le Chardonnay ! merci merci
This recipe has become a staple of family celebration meals. Worthy of a table of great chefs! Delicious, fragrant, tasty. Incredible recipe with morels ! I loved
So glad to hear Joe!
The gnocchi are so fluffy and the morel sauce so rich! Lip smacking
Thanks a lot, Helena!