Ever had gnocchi? Gnocchi are little dumplings containing potato, flour and eggs and considered party of the huge list of Italian pastas. I have some recipes to make your own gnocchi but there are also some great store-bought products you can buy and keep in your pantry (shelf stable).
Today I am pairing gnocchi with a mushroom sauce – easy, quick and delicious. This could be a weeknight meal or to be served as course at a dinner party.
If you want to give this dish a little bump, add some Ristoris Truffle and Mushroom sauce. It’s strong so a little goes a long way.
Chop some onions and mushrooms, mince some garlic, add some wine, stock, cream, herbs and simmer. Add gnocchi, some pasta water, grated cheese and this dish is ready to eat.
Gnocchi With Mushrooms
Course: EntreeCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutesIngredients
2 Tbsp. butter + 2 Tbsp. olive oil
1 cup diced white onion
3 cloves of garlic minced
2 1/2 cups roughly chopped white mushrooms
1/2 cup dry white wine
2 cups chicken or vegetable stock
1 cup heavy cream
1 bay leaf
3 sprigs of fresh thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese
1lb store bought (shelf safe) gnocchi
Directions
- Place a large skillet on your stovetop over medium heat. Add butter and olive and once melted, add onions and garlic, pinch of salt and sweat for 5-6 minutes.
- Add the mushrooms, stir in and cook for another 5 minutes. Add the wine, stock, cream, bay leaf and thyme and some salt and pepper. Bring up to a boil and then reduce to a simmer and cook for about 15 minutes or until thick. Turn off heat.
- Place a pot of water on your stove over high heat. Add salt to the water and gnocchi. The gnocchi are cooked when they float to the top (this takes 2-3 minutes).
- Use a slotted spoon to transfer gnocchi into mushroom sauce plus a ladle of pasta water and turn heat back on and simmer the gnocchi in the sauce for a minute or two.
- Turn off heat, add a tablespoon (or two) of Ristoris Truffle Sauce and cheese and stir in. Taste and adjust taste with salt and pepper. Divide and plate and top with more grated cheese and serve.