Fall weather is right around the corner, but there's never a bad time of year for mushroom gnocchi. I used a local goat cheese to add richness to the sauce. You can make your own gnocchi using a recipe, or you can just buy a store bought version.
Course
Main Course
Keyword
Creamy, Gnocchi, Mushroom
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings4
AuthorFraîche Nutrition
Ingredients
2tablespoonolive oil
1tablespoonbutter
2large cloves crushed garlic
1shallot(minced)
500gramswhite or brown mushrooms(sliced)
4sprigs fresh thyme(tied with food grade twine)
½cupgoat cheese
½cuphalf and half cream
Parmesan cheese for garnish
thyme sprigs for garnish
500gramsstore-bought gnocchi
Instructions
Bring a large pot of salted water to a gentle boil.
In a large heavy-bottomed frying pan, heat the olive oil and butter over medium heat. Add the garlic, shallot, mushrooms and thyme and cook, stirring occasionally, until the mushrooms are tender and slightly brown. Turn the heat to low and stir in the goat cheese and cream, stirring until the goat cheese is melted and smooth. Turn off the heat, remove the thyme sprigs and season with salt and pepper.
Cook the gnocchi according to the package directions (approximately 1 minute) and drain. Serve the gnocchi with the mushroom sauce on top and garnish with parmesan cheese and extra fresh thyme sprigs if desired.