Gnocchi With Mushroom Sauce
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About Gnocchi With Mushroom Sauce
Indulge in the comforting flavors of Italy with this Gnocchi With Mushroom Sauce, a dish that brings together pillowy soft gnocchi and a rich, savory mushroom sauce. The earthiness of assorted mushrooms mingles beautifully with sautéed leeks and aromatic garlic, creating a sauce that's both rustic and elegant.
A touch of butter and olive oil adds velvety smoothness, coating each gnocchi bite in layers of flavor perfect for a cozy lunch or dinner. Whether you're a seasoned Italian food lover or simply craving a hearty vegetarian meal, this recipe promises a satisfying experience with every forkful.
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Recipe Time & More
Ingredients
- 2 packet Mushrooms (dried porcini)
- 1/3 cup Leek (1 medium thinly sliced)
- 4.5 cloves Garlic (minced)
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1/2 cup Mushroom (sliced fresh)
- 1 lb Mushrooms (sliced fresh cremini)
- 3/4 cup White Wine (dry)
- 3/4 tsp Salt (or as per taste)
- 1/4 tsp Black Pepper (ground)
- 2/3 cup Whipped Cream
- 2 tbsp All Purpose Flour (Maida)
- 1 tbsp Snipped Italian (Fresh, flat-leaf parsley snipped fresh italian)
- 2 Potato (chopped, medium sized, packages shelf stable gnocchi)
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Instructions
- Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.
- Meanwhile, for mushroom sauce: In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes.
- Using a slotted spoon, remove leek mixture.
- Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms & button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
- Stir in wine, salt, and pepper.
- In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.
- Meanwhile, cook gnocchi according to package directions. Add gnocchi to the mushroom sauce. Serve gnocchi with mushroom sauce.
Recipe Notes
Additional Tips
- 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 to infuse the sauce with Italian heat.
- 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 to amplify the mushroom aroma.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 428mg | Fiber: 2g | Sugar: 3g
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Abhinav Dhiman
Articles: 194 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.