Gnocchi with Creamy Mushroom Sauce
Rating
Delicious pillowy gnocchi swimming in a silky creamy sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! Oh, this is so good.
Ingredients
- Creamy Mushroom Sauce
- 2 tablespoons butter
- 16 ounces white button or baby bella mushrooms, cut into thin slices
- ½ teaspoon salt
- 3 cloves garlic, thinly sliced
- 1½ cups chicken broth (+ an additional ¼ cup as needed)
- ¾ cup heavy cream
- 3 sprigs fresh thyme
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- ¼ cup Parmesan cheese
- Gnocchi
- two 16-ounce packages gnocchi, prepared according to package directions (I use DeLallo and I love their mini-size gnocchi for this!)
Instructions
- Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will draw out some of the water. Cook the mushrooms down so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.
- Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it cook for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to boil your gnocchi if you haven’t already.)
- Add your gnocchi: Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.
- You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.
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