Creamy Gnocchi with Sautéed Mushrooms and Leeks
7 hours 10 minutes
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About Creamy Gnocchi with Sautéed Mushrooms and Leeks
Transport yourself to Italy with a bowl of creamy, dreamy gnocchi! This comforting dish features pillowy potato gnocchi bathed in a rich sauce of sautéed mushrooms, leeks, and fragrant garlic.A splash of white wine adds depth, while a touch of cream creates a luxurious, velvety texture. Each gnocchi is perfectly coated in this savory sauce, making every bite an absolute delight.Elegant enough for a special occasion yet easy enough for a weeknight meal, this Creamy Gnocchi with Sautéed Mushrooms and Leeks recipe is a must-try.
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Recipe Time & More
Prep1 hour 10 minutes
Cook6 hours
Total7 hours 10 minutes
Ingredients
Dried Mushrooms
- 2 packets Porcini Mushrooms dried
Fresh Mushrooms and Leeks
- 1 Leek medium, thinly sliced
- 1/2 cup Button Mushrooms sliced
- 1 lb Cremini Mushrooms sliced
Sauce and Seasoning
Finishing Touches
- 2/3 cup Heavy Cream
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Italian Parsley fresh, snipped
Gnocchi
- 1 package Shelf-Stable Potato Gnocchi
Instructions
- Soak the dried porcini mushrooms in boiling water for 15 minutes, or until softened. Drain the mushrooms, discarding the liquid, and squeeze out any excess water.
- In a large Dutch oven or pot, melt the butter over medium heat. Add the sliced leeks and minced garlic. Sauté for 2 minutes, until fragrant and slightly softened. Remove the leek mixture from the pot and set aside.
- Add the olive oil to the Dutch oven and heat over medium-high heat. Add the sliced button, cremini, and rehydrated porcini mushrooms. Sauté for about 15 minutes, stirring occasionally, until the mushrooms are lightly browned and any released liquid has evaporated. This allows the mushrooms to develop deep savory flavors.
- Pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. This deglazing process adds depth of flavor to the sauce. Season with salt and pepper.
- In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. This creates a roux which will thicken the sauce. Add the cream mixture to the mushrooms and stir continuously until the sauce thickens. Cook for 1 minute more.
- Meanwhile, cook the gnocchi according to package directions. Drain the cooked gnocchi and add it to the mushroom sauce. Stir gently to coat the gnocchi evenly. Add the sautéed leek mixture and the fresh parsley. Stir to combine.
- Serve the creamy gnocchi with mushrooms and leeks immediately. Garnish with extra parsley, if desired.
Recipe Notes
Good To Know
- For extra depth of flavor, add a splash of dry white wine or marsala to the mushrooms just after sautéing and let it reduce before adding other liquids.
- To create a spicy variation, sprinkle in crushed Calabrian chili or a pinch of red pepper flakes while the mushrooms cook.
- For a vegan version, substitute the butter with vegan margarine or additional olive oil and use plant-based gnocchi; finish the sauce with a spoonful of nutritional yeast for a cheesy note.
- For an elegant touch, garnish finished plates with fresh thyme leaves or finely chopped chives, and a drizzle of truffle oil.
Expert Tips
- Don't overcrowd the pan when sautéing the mushrooms. Cook them in batches to ensure they brown properly and release their moisture.
- Taste and adjust the seasoning throughout the cooking process, especially after adding the wine or marsala and again before serving.
- For a creamier sauce, stir in a dollop of crème fraîche or mascarpone cheese just before serving.
Storage Instructions
- Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little extra sauce or broth.
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Recipe Nutrition
Calories: 175kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 428mgFiber: 2gSugar: 3g
Abhinav Dhiman
Articles: 19
4 Comments
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This is fantastic! Thank you for sharing.
Such a lovely dish! Thanks for sharing.
This looks so appealing! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.