This creamy mushroom and gnocchi is a diner worthy of a restaurant made in one pan and ready in less than 30 minutes. White wine and cheese made from parmesan make this sauce extra stunning. Gnocchi is the go-to midweek when it comes to fast, comfortable food. We’ve cooked it in this vegetarian bake recipe with mushrooms, cheese, and tomato sauce. When I was craving mushrooms galore, I randomly came up with this one, a while back, and wanted something heartfelt besides pasta. I still have a couple of boxes of gnocchi in the pantry, so I took one of those boxes and decided to do it.
Many versions of this recipe are available, but in many preparations, Gnocchi is a slightly healthier choice than standard white pasta, another main dish. Most importantly, though, you should try gnocchi, because it is delicious and a good reminder of what makes Italian cuisine famous.
1 tbsp Butter
1 tbsp Olive Oil
3 tbsp Heavy Cream
1 tbsp thyme
16 ounces Fresh Sliced Mushrooms
24 ounces Gnocchi
1/4 cup Mint chopped
4 oz Goat Cheese
(3) cloves Garlic
(1) shallot chopped
salt and pepper to taste
1. Prepare gnocchi as directed by the package.
2. Melt 1 tbsp of butter and oil over medium- to high heat in a large skillet. Add and stir mushrooms, cook for 3 minutes or brown until light. Add shallot, thyme, and garlic; cook for about 2 minutes or until the shallots are transparent. Add 3 tbsp of heavy skillet cream; knead for about 1 minute. Stir in gnocchi; swirl gently. Garnish with mint and stir in goat cheese.
3. Add and season with salt and pepper to taste.
1. Swap mushrooms for sliced chili peppers or leeks next time.
2. You can use a cook or buy GF gnocchis if you want to make this recipe gluten-free.
3. The boiled gnocchi can be cooled overnight in an ice bath and refrigerated.
4. The ragù mushroom can be refrigerated overnight; when warm, add a little water.
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