Gnocchi with Wild Mushrooms
Indulge in the comforting elegance of Gnocchi with Wild Mushrooms, a dish that combines pillowy potato gnocchi with an earthy medley of shiitake, porcini, and chanterelle mushrooms. Sautéed garlic and fresh thyme infuse the sautéed mushrooms with irresistible aroma, while a velvety sauce of dry white wine, heavy cream, and freshly grated Parmesan adds a luxurious finish. This quick yet sophisticated recipe is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions. Garnished with fresh parsley and extra Parmesan, this vegetarian delight pairs beautifully with a crisp white wine and is sure to impress at the dinner table.
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 300 g Mixed wild mushrooms (e.g., shiitake, porcini, chanterelle)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 1 tsp Fresh thyme leaves
- 60 ml Dry white wine
- 125 ml Heavy cream
- 30 g Freshly grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
Clean the wild mushrooms by gently brushing off any dirt with a damp towel. Slice them into evenly sized pieces.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.
Add the minced garlic and sauté for about 1 minute or until fragrant. Be careful not to let it burn.
Add the mushrooms and fresh thyme to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden and tender, and their liquid has mostly evaporated.
Season the mushrooms with a pinch of salt and black pepper. Pour in the white wine and let it simmer until reduced by half, about 2 minutes.
Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes to thicken slightly.
Stir in the grated Parmesan cheese and the remaining tablespoon of butter. Mix well until the sauce is creamy and smooth. Adjust seasoning with more salt and black pepper, if needed.
Meanwhile, cook the gnocchi in the boiling water according to package instructions or until they float to the surface, which usually takes 2-3 minutes. Drain the gnocchi, reserving a small cup of the cooking water.
Add the cooked gnocchi to the skillet with the mushroom sauce. Toss gently to coat, adding a splash of reserved cooking water if the sauce needs to be loosened.
Sprinkle the chopped parsley over the dish and give it one final stir. Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.9 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 495 mg | 38% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1864 mg | 40% | |
*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.
