This recipe holds a lot of nostalgia. Keith & I had a favorite Italian restaurant in Virginia that made an amazing gnocchi with mushroom sauce. I had it the night Keith proposed :)
If I'm feeling really sentimental, I serve it with Spinach salad with Warm Bacon Balsamic Dressing
- 1 package gnocchi
- 2 Tablespoons Olive Oil
- 1 Tbs butter
- 1 teaspoon Garlic, Finely Minced
- 1 Tablespoon Fresh Chives, Diced
- ½ teaspoons Dried Thyme
- 2-½ cups Sliced Mushrooms (if you want to indulge, get the fancy exotic mix. Otherwise, cremini are fine)
- 1 cup Vegetable Stock
- ¼ cups Heavy Cream
- ¼ cups Parmesan Cheese, Grated
Preparation Instructions
Cook the gnocchi in a large pot of salted, boiling water, per package directions. Drain the gnocchi from the water and lightly toss in oil. Set aside until sauce is ready.
Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme and mushrooms and cook until tender. Add stock and heat on medium-high. Once the stock comes to a slow boil, reduce head and add cream. Simmer for 1-2 minutes.
Add gnocchi and heat until warmed through. Toss in cheese, ensuring the gnocchi is well coated. Season with salt and pepper to taste. Garnish with additional chives and enjoy!
No comments:
Post a Comment