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Crispy potato gnocchi with creamy morel sauce in a bowl

Crispy Gnocchi In Morel Sauce

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!

  • 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 juice 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 juice, 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 underwater. It will make them soggy and dilute their flavors. 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


  • Serving Size:
  • Calories: 628
  • Sugar: 2.8 g
  • Sodium: 982 mg
  • Fat: 30.4 g
  • Carbohydrates: 57.4 g
  • Protein: 12.2 g
  • Cholesterol: 67.5 mg

Keywords: Italian potato gnocchi, ricotta gnocchi, morel mushroom and cream sauce, celebration meal