Creme Fraiche Mushroom Gnocchi

This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!

This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!

On Saturday night the hubs and I finally watched Chef. Now I have a craving the size of Russia for a real Cuban sandwich. Who wants to take a trip with me to Miami? I’m sure it’s a heck of a lot warmer there than it is here in New York. Sigh.

Plus how cool would it be to drive a food truck across the country?

While I don’t think you would find this mushroom dish on a food truck I think it would pretty awesome if a few gourmet trucks opened up shop (opened up truck?) around here. How cool would it be to stop at a food truck and get a big bowl of gnocchi? Or maybe a a few slices of beef wellington?

I really think I’m on to something. 

This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!

Now, a little more about this dish. It combines meaty baby bella mushrooms, fresh herbs, creme fraiche and pillowy potato gnocchi. I originally wanted to do this dish with a mix of wild mushrooms but my selection was slim pickings at the store so I went with baby bella mushrooms instead.

The best part about this dish is that it’s ready in only 30 minutes. That means you can come home from dinner and go from starving to stuffed in less than a hour. Who wouldn’t want that?

{Looking for more pasta dishes? Try my spicy penne alla vodka, shiitake mushroom and kale ramen or my chicken bacon pumpkin gnocchi.}


Creme Fraiche Mushroom Gnocchi

This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 4 tablespoons unsalted butter
  • 2 pounds baby bella mushrooms, sliced
  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh minced rosemary
  • 1 teaspoon fresh thyme leave
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sherry
  • 8 ounces creme fraiche
  • 1 pound gnocchi, cooked


In a large skillet set over medium heat add mushrooms, shallots and garlic. Cover the pan, stirring every few minutes or so, until the mushrooms start to soften and release their moisture.

Stir in minced rosemary, thyme leaves, kosher salt, black pepper and sherry.

Saute mushrooms until they are soft and the liquid is cooked down by a little less than half.

Cover the mushrooms and keep warm while you prepare the gnocchi.

Set a large pasta pot filled with water over high heat. Once the water is boiling add in the gnocchi and cook just until it floats to the surface and then drain.

Go back to the mushrooms and stir in the creme fraiche until it's combines and becomes creamy.

Stir in gnocchi and serve immediately.

Note: This dish is best served immediately. The sauce can "break" if re-heated too many times.

36 Responses to “Cranberry Orange No Bake Creme Fraiche Cheesecake”

  1. #
    1 — November 19, 2014 at 6:28 am

    I love no bake recipes. Especially this time of year when everything gets so hectic and busy. These are so adorable and they look delicious!

  2. #
    Meagan @ A Zesty Bite — November 19, 2014 at 8:07 am

    You are going to have so much fun in Grenada.

    These are seriously some cute mini cheesecakes.

  3. #
    Martha @ A Family Feast — November 19, 2014 at 8:08 am

    I’ll take a dozen of these please! 🙂 They look amazing!

  4. #
    Amy @ A Healthy Life For Me — November 19, 2014 at 8:31 am

    And.. the beauty just keeps on coming. You are a real artist, beautiful delicious food and gorgeous photos! Love this blog!!

  5. #
    Christie Daruwalla — November 19, 2014 at 8:33 am

    I love creme fraiche in a cheesecake. My favorite way to use it is in an appetizer with smoked salmon. Tastes so much better with creme fraiche rather than sour cream.

  6. #
    Megan {Country Cleaver} — November 19, 2014 at 8:47 am

    So totally stellar!! I’m in holiday heart with these Brandy!

  7. #
    Mandy @Mandy's Recipe Box — November 19, 2014 at 8:54 am

    I have never had creme fraiche, but this looks incredible! And Ugh, if it’s not going to snow, why bother being cold!

  8. #
    Lynn @ Order in the Kitchen — November 19, 2014 at 9:02 am

    Brandy these are TOO CUTE! I love the photos you did a fabulous job! And honestly, anything that requires no baking is moving to the top of my list!

  9. #
    Meg @ BeardandBonnet — November 19, 2014 at 10:31 am

    When the pictures rolled up for these little cheesecakes I said “Oh Yeah!!!” really loud. To which my daughter asked, ” Why are you talking to yourself?” Haha! These little beauties look totally addictive. Pinned! Have fun in Grenada!!

  10. #
    Paula - bell'alimento — November 19, 2014 at 10:47 am

    Those look amazing. You had me at no bake!

  11. #
    Cookin Canuck — November 19, 2014 at 11:22 am

    I’m going to be living vicariously through you and your trip to Grenada. Have an awesome time! These little cheesecakes are so pretty…perfect for the holidays.

  12. #
    Sharana @ Living The Sweet Life Blog — November 19, 2014 at 11:46 am

    Oh la la – – these look lovely!! And so festive — enjoy your trip!!

  13. #
    Jessica @ A Kitchen Addiction — November 19, 2014 at 12:22 pm

    These look amazing! Have a great time in Grenada!

  14. #
    Bea — November 19, 2014 at 1:05 pm

    I am super impressed that you did not turn the heat on until mid November – in NY!!! It is confession time because we turned on our heat the end of October; in Portland, Oregon but here is the excuse we are just not used to cold weather. Yup that is right. It sounds to me like you have the perfect plan to to beat the cold by escaping to Grenada. Have fun!

    Oh, and creme fraiche…it is just so good and these little beauties look fantastic.

  15. #
    Brenda@Sugar-Free Mom — November 19, 2014 at 3:42 pm

    Super pretty and they sound so creamy with creme fraiche!

  16. #
    Ashley @ Wishes & Dishes — November 19, 2014 at 4:20 pm

    I hope you have a great vacation! Bring back some sunshine and warmth to NY with you when you come back 🙂 We need it! Love the cheesecakes!

  17. #
    Laura @ Laura's Culinary Adventures — November 19, 2014 at 7:49 pm

    This is such an elegant no-bake dessert!

  18. #
    rebecca — November 19, 2014 at 8:02 pm

    this looks wonderful and so festive

  19. #
    Ginny McMeans — November 19, 2014 at 9:51 pm

    I am so happy for you to get to go to Grenada. I will definitely be checking in on Instagram. I love your topping here and think it can be used on multiple desserts. Thanks!

  20. #
    Kim (Feed Me, Seymour) — November 20, 2014 at 7:53 am

    Oh my goodness, I have been dreaming about these since I saw the photo on Instagram yesterday. So delicious and perfect for the season!

  21. #
    Heather | girlichef — November 20, 2014 at 8:53 am

    These are so pretty, and talk about portion control (something I can never get a handle on this time of year. Okay, rarely any tiime of the year.)! I think my favorite theme to use creme fraiche for is folding with fresh, ripe summer berries and a drizzle of honey.

    Have fun on vacay, can’t wait to soak up some vicarious sun!

  22. #
    Jennifer Farley — November 20, 2014 at 9:46 am

    I love Vermont Creamery! What a perfect recipe!

  23. #
    Angie | Big Bear's Wife — November 20, 2014 at 1:06 pm

    mmmm They look fantastic!! ooo and now I’m super jealous that you’ve gotten to get away from this freezing cold! Enjoy that rum!

  24. #
    Nikki @ NikSnacks — November 20, 2014 at 2:08 pm

    Have fun in Granada! I’m jealous! I’ll just be here in America, making your cheesecakes 🙂

  25. #
    Carol at Wild Goose Tea — November 20, 2014 at 5:28 pm

    Have fun in Grenada. I am properly envious. Smile—-Great cheese cake!!! I am a cheesecake lover.

  26. #
    Kirsten/ComfortablyDomestic — November 20, 2014 at 8:07 pm

    Girlfriend! Making it to November in NY without turning on the heat is a victory. Creme fraiche makes cheesecake so creamy and light. Love how cute these little cuties are!

  27. #
    Angela {Mind Over Batter} — November 20, 2014 at 8:35 pm

    I’m a straight up wimp. The second its 50 degrees outside I make my husband turn on the heat. It’s the CCaribbean in me. By the way, I fully expect you to drink rum cocktails the entire time. I’ll hold it down with this amazing no bake cheesecake.

  28. #
    Lauren @ Healthy Delicious — November 20, 2014 at 8:37 pm

    Girl, I turned my heat on over a month ago. I’m such a wuss! Totally jealous of your trip – drink some rum and soak up some rays for me!!

  29. #
    Karissa | Sweet as a Cookie — November 21, 2014 at 12:50 am

    These look fantastic. I’d like 10 of them right now!

  30. #
    Carmen M. — November 21, 2014 at 7:40 am

    This sounds so yummy, and unique! Will definitely have to try it!

  31. #
    beth — November 21, 2014 at 10:30 am

    oh, these are definitely going on the list of things to try this year… we always do a second thanksgiving, so we’ll have leftovers (first one is away, with family).

  32. #
    Meseidy Rivera — November 21, 2014 at 3:41 pm

    Cranberry and orange are a classic pairing! I love how you worked them into such and easy dessert!

  33. #
    kellie @ The Suburban Soapbox — November 22, 2014 at 8:04 am

    I play the same “heat” game every year. I did not even make it to November this year. I want to cry when the propane truck arrives….so have fun in Grenada. I’ll be thinking of you when I’m shivering and eating a pile of these little gems of happiness. So beautiful!

  34. #
    Joanne — November 24, 2014 at 7:21 am

    I’m only CRAZY JEALOUS of your warm weather travels! If I had known earlier, I might have stowed myself away in your suitcase.
    Well, at least we have cranberry cheesecake. That counts for something.


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