Gnocchi with Creamy Mushroom and Leek Sauce
Indulge in the ultimate comfort food with this recipe for Gnocchi with Creamy Mushroom and Leek Sauce, a dish that combines pillowy soft gnocchi with a rich, velvety sauce bursting with flavor. Sautéed leeks, earthy mushrooms, and fragrant fresh thyme come together in a luxurious blend of heavy cream and Parmesan cheese, creating a symphony of savory goodness. Perfect for a quick yet elegant weeknight dinner, this recipe takes just 35 minutes from start to finish and serves four generously. Garnished with vibrant parsley and extra Parmesan, this dish is as stunning as it is satisfying. Whether you're a gnocchi enthusiast or simply looking for a hearty vegetarian meal, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams gnocchi
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large leeks
- 2 garlic cloves
- 250 grams mushrooms (such as cremini or button)
- 250 ml heavy cream
- 1 teaspoon fresh thyme leaves
- 50 grams Parmesan cheese, grated
- to taste salt
- to taste black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Wash and thinly slice the leek into half-moon shapes. Rinse thoroughly under cold water to remove any dirt or grit.
Clean and slice the mushrooms into even-sized pieces.
Mince the garlic cloves.
Bring a large pot of salted water to a boil for the gnocchi. Once the water is boiling, cook the gnocchi according to the package instructions (usually 2-3 minutes or until they float). Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the sliced leeks to the skillet and sauté for 4-5 minutes until softened and fragrant.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Raise the heat slightly and add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
Stir in the fresh thyme, and season with salt and black pepper to taste.
Pour the heavy cream into the skillet, and reduce the heat to low. Simmer the sauce gently for 3-4 minutes, allowing it to thicken slightly.
Add the grated Parmesan cheese and stir until melted and the sauce is smooth and creamy.
Gently fold the cooked gnocchi into the skillet, ensuring each piece is coated in the sauce. Heat for another 1-2 minutes to warm through.
Serve immediately, garnished with chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
