Mushroom Gnocchi In Cream (Print version)
Tender potato gnocchi with golden mushrooms in a velvety Parmesan cream sauce. An Italian-inspired vegetarian comfort dish.
# What goes in:
→ Gnocchi
01 - 17.6 oz potato gnocchi, store-bought or homemade
→ Mushrooms & Vegetables
02 - 10.6 oz mixed mushrooms (cremini, button, or wild), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 2 tbsp fresh parsley, chopped, plus more for garnish
→ Cream Sauce
08 - ¾ cup plus 2 tbsp heavy cream
09 - 1.8 oz grated Parmesan cheese, plus extra for serving
10 - ¼ cup dry white wine
11 - Salt and black pepper, to taste
12 - Pinch of freshly grated nutmeg (optional)
# Cooking steps:
01 - Heat olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 1 to 2 minutes until translucent.
02 - Add the sliced mushrooms and sauté for 5 to 7 minutes until golden brown and all moisture has evaporated.
03 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Pour in the dry white wine to deglaze the pan, stirring to release any browned bits. Allow the wine to reduce for 2 to 3 minutes.
05 - Reduce heat to low. Stir in the heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently for 4 to 5 minutes until the sauce thickens slightly.
06 - Meanwhile, cook the gnocchi in salted boiling water according to package instructions until they float to the surface, about 2 to 3 minutes. Drain well.
07 - Add the drained gnocchi to the skillet with the cream sauce. Gently toss to coat evenly. Fold in the chopped parsley.
08 - Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley.
# Tips from flavorandfeast:
01 -
- The earthy mushroom flavor paired with that velvety cream sauce feels like something you would order at a small trattoria but it comes together in half an hour.
- Store bought gnocchi means you get all the comfort with almost none of the fuss and honestly that is a trade I will take every time.
02 -
- Do not crowd the mushrooms in the pan because they will steam instead of brown and you will lose that deep savory flavor that makes this dish special.
- Adding the cheese off the heat or right as you remove the pan from the burner prevents it from separating and turning grainy in the sauce.
03 -
- Cut all your mushrooms roughly the same thickness so they cook evenly and you do not end up with some rubbery and some perfect.
- A tiny squeeze of lemon juice right at the end brightens the whole dish and makes the mushroom flavor pop in a way that will surprise you.