Gnocchi with Mushroom Clam Sauce
Elevate your Italian-inspired dinners with this luscious Gnocchi with Mushroom Clam Sauce! In this recipe, pillowy potato gnocchi is paired with a decadent sauce that blends the oceanic sweetness of clams, the earthy depth of sautéed mushrooms, and a touch of indulgence from garlic-infused butter, white wine, and creamy heavy cream. Fresh parsley and a squeeze of lemon brighten the flavors, while a sprinkle of grated Parmesan ties it all together. Perfect for a cozy weeknight meal or an impressive dinner party centerpiece, this dish balances elegance and comfort in every bite. Quick to make in under an hour and versatile with fresh or canned clams, it’s a must-try for seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 16 oz Potato gnocchi (store-bought or homemade)
- 1 lb Clams (fresh, scrubbed, or canned)
- 8 oz White button mushrooms (sliced)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves (minced)
- 1 Shallot (minced)
- 0.5 cup Dry white wine
- 0.33 cup Heavy cream
- 2 tbsp Fresh parsley (chopped)
- 0.25 cup Grated Parmesan cheese
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
1. Prepare the gnocchi according to the package instructions or make gnocchi from scratch if desired. Set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and shallot, cooking for 2–3 minutes until softened and fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. If using fresh clams, add them to the skillet along with the dry white wine. Cover and let cook for 5–7 minutes until the clams shell open (discard any clams that do not open). If using canned clams, drain them and add them directly to the skillet at this step.
5. Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer and thicken slightly for about 3 minutes.
6. Add the gnocchi to the skillet, tossing gently to coat them in the sauce.
7. Stir in the chopped parsley, grated Parmesan, and lemon juice. Season the dish with salt and black pepper to taste.
8. Serve immediately with an additional sprinkle of parsley and Parmesan if desired.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.0 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 737 mg | 57% | |
| Iron | 131.5 mg | 731% | |
| Potassium | 4709 mg | 100% | |
*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.
