Ingredients
Check off ingredients as you go
Serves 4
- 650g (1.4 lbs) gnocchi
For the mushroom sauce
- 500g (1.1 lbs) mixed mushrooms (porcini, button, oyster…)
- 300ml (1¼ cups) heavy cream
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tbsp olive oil
- ½ bunch fresh parsley, chopped
- Salt, pepper
- To serve
- grated Parmesan cheese
- Prepare the gnocchi by boiling them for a few minutes in lightly salted water. As soon as they float to the surface, they’re ready! Drain and set aside with a drizzle of olive oil to prevent sticking.
- Meanwhile, wipe and slice all the mushrooms. In a skillet, heat 2 tbsp olive oil 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 well sautéed and have released their liquid, pour in half the cream and half the parsley, season with salt and pepper. Continue cooking for about 10 minutes until the mushrooms are tender. Add the remaining cream and parsley (reserving a few leaves for serving), mix well, and turn off the heat. Add the gnocchi to the sauce and toss to coat them thoroughly.
Serve hot with pepper, the remaining parsley, and grated Parmesan.
Tips
- To get ahead, you can prepare the sauce the day before. Just reheat the sauce while the gnocchi cook.