Mushroom Gnocchi — pattysplate

Where do I get these ideas??? Sometimes it is seeing a recipe or picture that just sounds so good that you can’t help but try it. This picture inspired idea turned out to be perfect for a cool evening needing to be accompanied by comfort food, rich and creamy and warm!

This can be served as a main dish, or alongside a small helping of protein, and a salad addition makes a great match too.

Gnocchi wouldn’t normally be on my menu planning but I recently discovered Cappello’s gnocchi made with almond flour. So if gluten isn’t your thing and you prefer a healthier version, give this product a try. Another substitute you can consider if you prefer dairy free is replacing the cream with thick coconut milk, it all comes out tasting great!

INGREDIENTS -

1 package gnocchi
1 tbsp butter
1/2 cup onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp cornstarch
1 cup heavy cream, or full fat coconut milk for dairy free
1/8 tsp dried thyme leaves or 2 sprigs fresh thyme, and extra for garnish
3 tbsp parmesan cheese fresh grated, plus extra for garnish
fresh parsley for garnish (optional)

Heat the butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.

Stir in the mushrooms and cook for an another 5-7 minutes or until the mushrooms are tender.

Add white wine and simmer until it has almost evaporated.

Whisk the chicken broth with the cornstarch, then add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened.

While the sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.

Add parmesan cheese to the sauce and stir. Add gnocchi and simmer for 1 minute. Remove from heat and rest 2-3 minutes before serving.

Garnish with parsley, thyme, and additional parmesan cheese if desired.

Oh the simple things in life that are so delicious!! Enjoy!