I had a bunch of mushrooms on hand that I needed to use so I decided to give America's Test Kitchen Gnocchi with Mushrooms and Cream Sauce a try. The recipe comes from their Pasta Revolution cookbook. You'll probably see more recipes because we're a pasta loving house. :)
I also substituted the mushrooms in the recipe for what I had on hand. I used plain old button mushrooms, dried shittake mushrooms and vidalia onion. Also substituted half and half for the heavy cream. The only difference with using half and half is that I needed to cook it quite a bit longer to get the sauce to thicken. We're talking 15-20 minutes longer, so do keep that in mind if you have a time constraint.
Gnocchi with Mushrooms and Cream Sauce
1 pound vacuum-packed gnocchi
salt and pepper
4 tablespoons unsalted butter
2 ounces cremini mushrooms, trimmed and sliced thin
2 shallots, minced
1/4 ounce dried porcini mushrooms, rinsed and minced
2 garlic cloves, minced
2 teaspoons all-purpose flour
1 teaspoon minced fresh thyme
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 cup dry white wine
3/4 cup frozen peas, thawed
2 tablespoons minced fresh parsley
1. Bring 4 quarts water to boil in large pot. Add gnocchi and 1 tablespoon salt and cook until gnocchi are just tender and floating, about 2 minutes. Drain gnocchi.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook, stirring occasionally until golden brown, 5 to 7 minutes; transfer to plate.
3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add cremini mushrooms, shallots, and porcini, cover, and cook until cremini mushrooms have released their liquid, about 4 minutes. Uncover and continue to cook, stirring often, until cremini mushrooms are well browned, 5 to 7 minutes.
|Look at all those yummy mushrooms! :)|
4. Stir in garlic, flour and thyme and cook until fragrant, about 30 seconds. Stir in broth, cream, and wine and simmer until sauce has thickened slightly and reduced to 2 cups, 8-10 minutes.
5. Fold in gnocchi and peas and cook until gnocchi are well coated and peas are heated through, about 1 minute. Season with salt and pepper to taste, sprinkle with parsley, and serve.