Ingredients
Check off ingredients as you go
Serves 4
- 650 g (1.4 lb) gnocchi
For the mushroom sauce
- 500 g (1.1 lb) mixed mushrooms (porcini, button mushrooms, oyster mushrooms…)
- 300 ml (1¼ cups) heavy cream
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1/2 bunch parsley, chopped
- Salt, pepper
- To serve
- grated Parmesan
- Cook the gnocchi by boiling them for a few minutes in lightly salted water; as soon as they float to the surface, they’re done! Drain them and set aside with a small drizzle of olive oil so they don’t stick together.
- Meanwhile, wipe and slice all the mushrooms. Pour 2 Tbsp olive oil into a skillet and sauté the shallot and garlic. When they start to color lightly, add the sliced mushrooms and sauté over medium-high heat. Once the mushrooms are nicely browned and have released their liquid, pour in half the cream and half the parsley, and season with salt and pepper. Continue cooking for about 10 minutes, until the mushrooms are very tender. Add the remaining cream and the parsley (saving a few leaves for serving), stir well and turn off the heat. Add the gnocchi to the sauce and toss so they soak it up nicely.
Serve piping hot with pepper, the remaining parsley and grated Parmesan.
Tips
- To get ahead, you can make the sauce the day before. Just reheat the sauce while the gnocchi cook.