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.
Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!
At 75 years old, Graciela Iturbide refuses to slow down. In the coming months two exhibitions in Southern California will feature her iconic work, plus her own biography will take on graphic novel form and published by the Getty.
Nearly a decade later, public policy professionals and academics have worked to unravel the complex factors that led to the 2008 housing crisis and why minorities and women proved particularly vulnerable.
- 1 of 316
- next ›