Weekend Recipe: Creamy Gnocchi with Mushrooms | KCET
Weekend Recipe: Creamy Gnocchi with Mushrooms
Combining vegetable broth with Parmesan and just a touch of cream gives this recipe from Cook's Country a velvety sauce that doesn’t weigh down the gnocchi.
Creamy Gnocchi with Mushrooms
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.
1 1/4 cups vegetable broth
2 ounces Parmesan cheese, grated (1 cup)
1/4 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and pepper
3 tablespoons unsalted butter
1 pound vacuum-packed gnocchi
1 pound cremini mushrooms, trimmed and quartered
2 garlic cloves, minced
1/4 cup fresh basil leaves, torn
1. Whisk broth, Parmesan, cream, nutmeg, and 1/2 teaspoon pepper together in bowl; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook until lightly browned, about 5 minutes; transfer to plate.
2. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add mushrooms and 1/4 teaspoon salt and cook until golden brown, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth mixture and gnocchi and bring to simmer. Cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes. Sprinkle with basil and serve.
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Chef Kimmy Tang loves to travel, and while her cosmopolitan approach to cooking can be partially attributed to globetrotting, it also originates from the influence of a Taiwanese chef-mentor she endearingly calls Uncle Chu.