It’s time for celebration with this Crispy Gnocchi in Morel Sauce! This delicious fluffy gnocchi is 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 for any celebration! And a perfect match for Chardonnay wines, still or sparkling.

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 a depth of flavor and elegant earthy notes to rich cream-based sauces.

In France, morels are commonly cooked into a shallot, white wine, and cream sauce.
A 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!



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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 frozen morels, thaw them according to the package instructions. For dehydrated morels, rehydrate them in water according to the package instructions. In both cases, keep the morel juice for flavoring the sauce! Also, be aware that 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 is key. You can either buy good-quality Italian potato gnocchi or make your own. I have a Homemade Ricotta Gnocchi recipe just for you!
  • Parmigiano Reggiano: I do not recommend using industrial powdered Parmesan. It’s so much tastier to buy a piece of Parmigiano Reggiano DOC and freshly shave it /grate it on top of the dish just before serving.

fresh homemade gnocchi on a wooden board


Wine Pairing for Crispy Gnocchi in Morel Sauce🍷


CHARDONNAY

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.

WINE APPELLATION SUGGESTIONS

  • 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

FAQ

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 cooking 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 be very different. But chanterelle, grey chanterelle, or even chestnut mushrooms will work just fine.


close-up of crispy gnocchi

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Crispy potato gnocchi with creamy morel sauce in a bowl

Crispy Gnocchi In Morel Sauce

5 from 3 votes
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Prep Time : 15 minutes
Cook Time : 45 minutes
Total Time : 1 hour
Servings : 4
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 celebration! And perfect match for Chardonnay wines. Still or sparkling, no less!

INGREDIENTS
 

For the sauce

  • 1 ½ tablespoons (20 g) unsalted butter
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 4 cups (300 g) Morel mushrooms (fresh or frozen)
  • 2 cups (500 ml) Chardonnay-based wine
  • 2 shallots thinly minced
  • 1 cup (200 ml) heavy cream
  • ½ teaspoon kosher salt
  • teaspoon white pepper

For the rest

  • 1 ½ tablespoons (20 g) unsalted butter
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 17.5 ounces (500 g) fresh potato gnocchi (either homemade or good quality store-bought)
  • ½ cup (50 g) Parmigiano Reggiano (shaved or grated)
  • ¼ cup (15 g) flat leaf parsley chopped

INSTRUCTIONS

Prepare the sauce

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

Meanwhile, cook the gnocchi 

  • Bring a large pot of well-salted water to a boil.
  • Add the gnocchi and cook according to the package instructions and set aside.
  • 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.
  • Add the gnocchi and pan-fry them until golden and crispy. 

To serve 

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

NOTES

If you are using fresh morels, I do not recommend rinsing them underwater. It will make them soggy and dilute their flavors. Brush them gently with a mushroom brush or paper towel instead!
Calories: 720kcalCarbohydrates: 54gProtein: 14gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 98mgSodium: 952mgPotassium: 488mgFiber: 5gSugar: 4gVitamin A: 1551IUVitamin C: 6mgCalcium: 264mgIron: 13mg
Course Main Course
Cuisine French
Diet Vegetarian
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!
5 from 3 votes

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5 Comments

  1. 5 stars
    Mes invités ont adoré cette recette facile et extrêmement gouteuse ! Parfait accord avec le Chardonnay ! merci merci

  2. 5 stars
    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