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.
Ingredients:
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
Directions:
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.
Tips:
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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