Mushrooms and Gnocchi
Made with crispy pan-fried gnocchi, buttered mushrooms and onions, garlic, fresh thyme, Worcestershire sauce, beef broth, cream, and Parmesan cheese.
Ingredients
- 4 tablespoon butter divided
- 1 16 oz package gnocchi
- ½ white or yellow onion diced
- 8 oz brown mushrooms cleaned & sliced
- 1 tablespoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 sprig fresh thyme leaves removed
- 2 tablespoon flour
- 2 tablespoon white wine
- 1 ½ cups beef broth
- ½ cup heavy cream
- 1 tablespoon grated parmesan
- Pinch ground nutmeg
- Salt & pepper to taste
Instructions
- Prep mushrooms, onions, and garlic.
- In a large high-sided skillet, melt 2 tablespoon butter over medium-high heat. Add gnocchi and cook 6–8 minutes, stirring every 1–2 minutes, until crisp on the outside and soft inside. Transfer to a paper towel–lined plate.
- In the same skillet, melt remaining 2 tablespoon butter. Add mushrooms and onions. Cook 4–6 minutes, stirring often, until tender.
- Add garlic, Worcestershire sauce, and thyme. Cook 1 minute more.
- Sprinkle evenly with flour and cook 1 minute, stirring to coat.
- Add white wine and cook 1 minute more, stirring constantly.
- Stir in beef broth and bring to a gentle simmer.
- Reduce heat to medium-low. Stir in heavy cream and parmesan. Cook, stirring continuously, until thickened.
- Add a pinch of nutmeg, season to taste with salt & pepper, and fold in the pan-fried gnocchi.
- Serve warm and enjoy.
Notes
- Clean mushrooms with a paper towel to remove any dirt before slicing.
- Pan fried gnocchi becomes crispy on the outside and light and fluffy on the inside.
- For softer gnocchi, it can be simmered in a pot of boiling water instead of pan fried.
- If sauce becomes too thick, add a splash of broth or cream.
- Nutrition values are an estimate only.
Nutrition
Calories: 420kcalCarbohydrates: 47gProtein: 10gFat: 22gFiber: 3g
Tried this recipe?Let me know how it was!