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Breakfast Gnocchi with Mushroom Gravy

Breakfast Gnocchi with Mushroom Gravy- Gnocchi is not just for dinner anymore! Reimagine these pillowy dumplings by sautéing them with prosciutto and spinach, topping them with a creamy mushroom gravy, and finishing it all with a runny egg.

March 1, 2021 by Nicole Collins

We've all heard about breakfast for dinner right?

Of course we have. It's probably one of my most talked about things around here.

But, how about we flip the script?

Anybody into dinner for breakfast?

I'm not gonna lie. I've been known to heat up leftover pot roast to chow down on for breakfast. Ravioli for breakfast? It's definitely happened at this house. Pizza for breakfast? That's basically a college staple that's delicious enough that the habit carries over into adulthood.

But honestly, I feel like you can pretty much add an egg to anything, and's breakfast!

Anyone else agree?

I sure hope so, because that's exactly what we're doing today.

Today, we're making Breakfast Gnocchi with Mushroom Gravy!

Gnocchi is not just for dinner any more, folks! We're sautéing these pillowy dumplings until they're nice and crisp, mixing them with some crispy prosciutto and fresh spinach, topping them with a luxurious creamy mushroom sauce, and finishing off the whole situation with a perfectly gooey egg.

This is a dinner for breakfast best case scenario!

This is one of those meals that requires a little bit of multitasking. In one pot, we're going to cook our gnocchi in salted water just like their package directs. In another pan, we're going to take some prosciutto and cook it in a little olive oil until it becomes nice and crispy like bacon.

Once the prosciutto is nice and crisp, we'll remove it from the pan and transfer over our drained gnocchi to the same skillet. We're going to take advantage of some of the leftover flavor in the pan from cooking the prosciutto, and use that fat and flavor to crisp up our gnocchi until they're perfectly golden brown. Once the gnocchi has crisped up, we'll add in some fresh spinach along with our crumbled crispy prosciutto, and let it cook until it's just wilted.

While the gnocchi and spinach are cooking, we can have our mushroom gravy going in a separate saucepan. So, we'll start with a little butter, and we'll let our chopped baby bella mushrooms start to caramelize in the butter until they're slightly browned. Then, in goes some garlic, for flavor. And then, we add a little flour to help thicken up our sauce. From there, we'll add in some milk, and we'll bring it all to a simmer until the gravy starts to thicken. To finish the sauce, we'll whisk in some freshly shredded parmesan cheese, a little salt and pepper, and a pinch of my new favorite seasoning: Trader Joe's umami seasoning. If you don't have the umami seasoning, that's totally ok. The sauce will still be delish without it. But, I love the extra depth of flavor that it adds to this gravy.

Once the gravy is finished, it's time to assemble. So, we start by layering our gnocchi mix onto a plate. Then, we'll smother it in that luscious mushroom gravy. And finally, we'll top the whole thing with a perfectly runny fried egg and a sprinkle of fresh chives.

Talk about an indulgent plate of food!

We're so used to gnocchi being soft and squishy, but crisping it up on the outside provides this amazing layer of texture. The gnocchi stays perfectly pillowy on the inside, but you get a little extra crunch thanks to the crust that's formed on the outside. Then, mix that with crispy and salty prosciutto, and we have all the texture we need.

But the amazingness doesn't stop there! The mushroom gravy is my new favorite thing right now. It's rich and creamy and earthy and comforting. It's the perfect compliment to this gnocchi. Now, you and add as much or as little gravy to this dish as your heart desires. But, you'll likely end up with some extra gravy. Consider that a gift! This gravy is great over toast. It's great over chicken. It's just darn amazing!

The element that brings this whole dish together is that gooey egg. When the creamy yolk mixes with the creamy gravy, it's pure heaven. I totally recommend frying your eggs in some olive oil in the same skillet that cooked your prosciutto and your gnocchi so you can take advantage of the flavor already in the pan. But, a poached egg would absolutely work here too. And if you don't like a runny yolk, that's ok. Prepare the egg however you love it, just don't leave that part out.

Ok, everyone. I think maybe we should do this dinner for breakfast thing more often. What do you think?

For now, enjoy! And, let's eat!


Breakfast Gnocchi with Mushroom Gravy

Serves: 4 Print


For the Gnocchi:

  • 1 tbsp + 1-2 tsp olive oil

  • 4 slices prosciutto

  • 1 lb prepared gnocchi

  • 2 cups spinach, packed

  • 4 fried eggs

  • salt and pepper, to taste

  • minced chives, for garnish

For the Mushroom Gravy:

  • 2 tbsp unsalted butter

  • 4 baby bella mushrooms, chopped

  • 1 clove garlic, minced

  • 2 tbsp flour

  • 2 cups milk (I used 1%)

  • ½ cup freshly shredded parmesan

  • ½ tsp salt

  • ¼ tsp pepper

  • 1/8 tsp umami seasoning (I used Trader Joes Multipurpose Umami Seasoning Blend)


  1. Make the gnocchi: Cook gnocchi according to package directions. Drain, and set aside.

  2. Meanwhile, heat a large non stick skillet over medium high heat. Add 1 tsp olive oil and prosciutto, and cook for 6-7 minutes, flipping halfway through, until crispy. Remove from pan, and set on a paper towel lined plate to drain any excess fat. Crumble prosciutto when cool enough to touch.

  3. To the same skillet, add 1 tbsp olive oil and drained gnocchi. Saute for 6-7 minutes, stirring occasionally, until the gnocchi starts to develop a light crust and turn golden brown. Add spinach, crumbled prosciutto, and salt and pepper, to taste. If the pan looks dry, add an additional 1 tsp olive oil. Cook the gnocchi and spinach mix, stirring often, until the spinach has wilted, 1-2 minutes. Remove from heat, and set aside.

  4. Meanwhile, make the Mushroom Gravy: Melt butter in a medium saucepan over medium heat. Add mushrooms, and cook for 7-8 minutes until the mushrooms start to brown. Add garlic, and cook for 1 minute until fragrant. Add flour, toss to coat the mushrooms, and cook for 1-2 minutes. Whisk in milk until fully incorporated. Bring to a simmer, and simmer for 5-6 minutes until the sauce has slightly thickened. Stir in shredded parmesan, ½ tsp salt, ¼ tsp pepper, and umami seasoning, and continue stirring until the cheese has melted. Simmer for an additional 2-3 minutes until the sauce slightly thickens, and remove from heat.

  5. To serve, layer gnocchi mix in a bowl or plate. Top each plate with mushroom gravy, a fried egg, and minced chives. Enjoy!

Recipe notes:

*If you don't have Trader Joes umami seasoning, you can leave it out and the gravy will still be delish. But, that tiny little bit adds a little extra pizzazz if you do have it, so I highly recommend adding it!

*You can choose how much or how little gravy you want to pour over your gnocchi. I had some gravy leftover, and my favorite way to use the leftovers is to make some avocado toast, top it with scrambled eggs, then drizzle over some of that mushroom gravy. It is delish!

*You'll want to buy a wedge of parmesan and shred the cheese yourself for this recipe. The cheese melts sooo much better than pre-shredded store bought parm (which has a completely different texture too).

*I prefer the shelf stable gnocchi that you can buy in the pasta section of the grocery store. I love that I can store it in my pantry with my other pasta, and it tastes great. You can also find pre-made gnocchi in the freezer section of the grocery store. Or if you feel ambitious, make your own gnocchi using your favorite recipe!

*You can fry your eggs in the same pan that you used to sautéed your gnocchi. Just add a little more olive oil, and crack the eggs right in. You'll get to take advantage of the extra flavor that's already in the pan! You could also top the gnocchi with a poached egg, if you prefer.

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