Home » Main Course » Crispy Gnocchi in Morel Sauce

PREP : 15 MIN | COOK : 45 MIN |TOTAL : 60 MIN | SERVE : 4

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It’s time for celebration with these Crispy Gnocchi in Morel Sauce! These delicious fluffy gnocchi are pan fried to achieve the perfect crunch factor. They are then sprinkled on top of a luscious morel, white wine and cream sauce. Dusted with Parmigiano Reggiano shavings and fresh parsley, this is an absolute treat inspired for any celebrations! And perfect match for Chardonnay wines. Still or sparkling, no less!

crispy potato gnocchi with a creamy morel sauce in a bowl

About the recipe

The French absolutely adore Morel mushroom sauce and it is easy to understand why! These delicious mushrooms have a flavor profile like no other. They bring depth of flavor and a elegant earthy notes to rich cream-based sauces.

In France, morels are commonly cooked into a shallot, white wine and cream sauce. An heavenly match! I got inspired by this sauce and had the idea of twisting things with crispy gnocchi and Parmigiano Reggiano shavings. Topped with fresh parsley and accompanied by a Chardonnay based wine, it cannot get better than that!

A few details about the key ingredients

  • Morel mushrooms : you can either use fresh, frozen or dehydrated morels! As fresh morels are pretty expensive and hard to find, I usually use frozen or dehydrated ones. If using fozen morels, thaw them according to the package instructions. For dehydrated morels, rehydrated them in water according to the package instructions. In both cases, keep the morel juice for flavoring the sauce! Also, important fact: raw morel mushrooms are toxic. Always make sure to cook them for at least 5 minutes. Passed this cooking time, Morels are perfectly safe to enjoy.
  • White wine: the sauce calls for a crisp dry white wine. I recommend a crisp Chardonnay wine for the best result. I used Chablis as its acidity is perfect to cut through the fat of the cream.
  • Gnocchi are key. You can either buy good quality Italian potato gnocchi or make you own. I have a Homemade Ricotta Gnocchi recipe just for you!
  • Parmigiano Reggiano : I do not recommend using the industrial powdered Parmesan. It’s so much tastier to buy a piece of Parmigiano Reggiano DOC and freshly shave it / grate it on top the dish just before serving.

fresh homemade gnocchi on a wooden board

🥂Wine Pairing for Crispy Gnocchi in Morel Sauce

The Match


Here Chardonnay is being used both in the sauce and as the wine to pair it with.

To accompany this decadent and festive recipe, Chardonnay can be chosen still or sparkling. Don’t be afraid to try a creamy “Blanc de Blanc” Champagne, made 100% from Chardonnay grapes.

If you are more on the “still” side of things (without bubbles), choose a developed Chardonnay from Burgundy or Jura.


  • Blanc de Blanc Champagne (Champagne, France)
  • Beaune Premier Cru (Burgundy, France)
  • Puligny-Montrachet (Burgundy, France)
  • Chardonnay from Los Carneros (California, USA)

raw morel mushrooms in a bowl


Can I make it in advance ?

For the sauce, yes! You can make the sauce up to the day before. However, I do not recommend to cook the gnocchi ahead of time as they will become soggy. When you are ready to reheat the sauce over medium, boil and pan fry the gnocchi at the same and serve!

I don’t like / can’t find morel mushrooms. What are the substitutes?

Without morels, the taste will obviously be very different. But chanterelle, grey chanterelle or even chestnut mushrooms will work just fine.

Other delicious Pasta recipes


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Crispy potato gnocchi with creamy morel sauce in a bowl

Crispy Gnocchi In Morel Sauce

  • Total Time: 1 hour
  • Yield: 4 1x



For the sauce

1 and ½ tablespoons (20 g) of unsalted butter

1 tablespoon (15 ml) of extra-virgin olive oil

4 cups (300 g) of Morel mushrooms (fresh or frozen)

2 cups (500 ml) of a Chardonnay based wine (I used Chablis)

2 shallots, thinly minced

1 cup (200 ml) of heavy cream

½ teaspoon of sea salt

⅛ teaspoon of white pepper

For the rest

1 and ½ tablespoons (20 g) of unsalted butter

1 tablespoon (15 ml) of extra-virgin olive oil

17.5 ounces (500 g) of fresh potato gnocchi (either homemade or good quality store-bought)

½ cup (50 g) of Parmigiano Reggiano (shaved or grated)

¼ cup (15 g) of flat leave parsley, chopped


Prepare the sauce

  1. If using fresh morel mushrooms, clean them with a brush to remove the dirt.
  2. If using frozen morel mushrooms, thaw them according to the package instruction (keep the morel water to add to the sauce later).
  3. In a sauté pan or a pot, heat extra-virgin olive oil and unsalted butter over medium heat.
  4. Add the minced shallots and cook until translucent.
  5. For the fresh morels : add the morels, salt and cook for 5 minutes while stirring regularly with a wooden spoon.
  6. For the frozen morels : deglaze the shallots with morel water, stir and add the thawed morels and cook for 5 minutes. 
  7. Add the white wine and let the preparation simmer over low heat for 20 minutes.
  8. Add heavy cream and white pepper and cook for 5 more minutes.

Meanwhile, cook the gnocchi 

  1. Bring a large pot of well salted water to a boil.
  2. Add the gnocchi and cook according to the package instructions and set aside.
  3. In a non-stick frying pan, heat 1 tablespoon of extra-virgin olive oil and 1 and ½ tablespoons of unsalted butter over medium-high heat.
  4. Add the gnocchi and pan fry them until golden and crispy. 

To serve 

  1. In four pasta bowls, pour one piping hot ladle of morel sauce into each bowl.
  2. Add the crispy gnocchi on top and sprinkle shaved Parmigiano Reggiano and freshly chopped parsley.
  3. Enjoy immediately with a glass of Chardonnay! 

Nim Keys

If you are using fresh morels, I do not recommend rinsing them under water. It will make them soggy and dilute their flavours. Brush them gently with a mushroom brush or paper towel instead!

  • Author: Ninon
  • Prep Time: 15
  • Cook Time: 45
  • Category: Main Course
  • Cuisine: French
  • Diet: Vegetarian

Keywords: potato gnocchi, morel mushroom sauce

close-up of crispy gnocchi

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