Gnocchi with Mushrooms and Cream Sauce

Homemade gnocchi can be quite a laborious undertaking—so we looked to the next best thing: store-bought gnocchi. To give it a flavorful, browned exterior, we sautéed our cooked gnocchi in butter. We found the velvety texture of a cream sauce to be the best complement to our gnocchi, especially when paired with meaty cremini mushrooms. Covering the cremini until they released their liquid sped up the cooking process, and the addition of some dried porcini really amped up their meaty flavor. For aromatics, we added minced shallots, garlic, and fresh thyme. To thicken the sauce, we added a little flour, which we cooked briefly to rid it of its raw flavor. Chicken broth and a splash of white wine cut the richness of the cream while frozen peas, stirred into the sauce with the browned gnocchi, added color and a fresh, vegetal element. For optimal texture, be sure to brown the gnocchi shortly after draining them, while they are still warm. We strongly prefer the flavor and texture of vacuum-packed gnocchi found in the pasta aisle; we don’t recommend substituting refrigerated or frozen gnocchi. See the Quick Prep Tip that follows the recipe.

INGREDIENTS:

• 1-pound vacuum-packed gnocchi
• Salt and pepper
• 4 tablespoons unsalted butter
• 12 ounces cremini mushrooms, trimmed and sliced thin
• 2 shallots, minced
• ¼ ounce dried porcini mushrooms, rinsed and minced
• 2 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 1 teaspoon minced fresh thyme
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• ¼ cup dry white wine
• ¾ cup frozen peas, thawed
• 2 tablespoons minced fresh parsley

PREPARATIONS:

1. Bring 4 quarts of water to a boil in a large pot. Add gnocchi and 1 tablespoon of salt and cook until gnocchi is just tender and floating, about 2 minutes. Drain gnocchi.
2. Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until golden brown, 5 to 7 minutes; transfer to a plate.
3. Melt the remaining 2 tablespoons of butter in the now-empty skillet over medium heat. Add cremini mushrooms, shallots, and porcini, cover, and cook until cremini mushrooms have released their liquid, about 4 minutes. Uncover and continue to cook, stirring often, until cremini mushrooms are well browned, 5 to 7 minutes.
4. Stir in garlic, flour, and thyme and cook until fragrant, about 30 seconds. Stir in broth, cream, and wine and simmer until the sauce has slightly thickened and reduced to 2 cups, 8 to 10 minutes.
5. Fold in gnocchi and peas and cook until gnocchi are well coated and peas are heated through about 1 minute. Season with salt and pepper to taste, sprinkle with parsley and serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Use vacuum-packed gnocchi for the best flavor and texture.
• Brown the gnocchi shortly after draining them while they are still warm to achieve optimal texture.

TIPS:

• Watch the gnocchi closely while sautéing them in butter to avoid burning them. Stir occasionally to ensure even browning.
• Covering the cremini mushrooms while cooking helps them release their liquid faster, speeding up the process.
• Be sure to rinse the dried porcini mushrooms before mincing them to remove any debris or grit.
• Adjust the seasoning with salt and pepper according to your taste preference.
• Serve the dish with an extra sprinkle of grated Parmesan cheese for added flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 540
• Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 590mg
• Carbohydrates: 48g
• Fiber: 5g
• Sugars: 5g
• Protein: 13g

CONCLUSION: This sautéed gnocchi with creamy mushroom sauce recipe offers a delicious and satisfying meal with minimal effort. By using store-bought gnocchi, you can enjoy tender and flavorful pasta without the laborious process of making it from scratch. The combination of browned gnocchi, meaty cremini mushrooms, and a velvety cream sauce creates a comforting and indulgent dish.

The sautéed gnocchi develop a delightful golden brown exterior, while the mushrooms and cream sauce infuses the dish with rich and savory flavors. The addition of dried porcini mushrooms adds depth and intensifies the earthy notes of the dish. The peas bring a burst of freshness and vibrant color, balancing the richness of the sauce.

This recipe is perfect for a quick and satisfying weeknight dinner. The convenience of using vacuum-packed gnocchi saves time without compromising on taste. Serve this dish as a main course or as a side dish alongside a green salad or roasted vegetables.

In conclusion, this sautéed gnocchi with creamy mushroom sauce recipe is a fantastic way to enjoy a comforting and delicious pasta dish. With its browned gnocchi, flavorful mushrooms, and creamy sauce, it’s a recipe that will please the entire family. Treat yourself to this easy and flavorful dish and savor the combination of textures and flavors in every bite.