Creamy Mushroom Gnocchi
Winter weather is right around the corner, but there's never a bad time of year for mushroom gnocchi I used a local goat cheese to add richness to the sauce. You can make your own gnocchi using a recipe, or you can just buy a store bought version.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large cloves garlic (crushed)
- 1 shallot (minced)
- 800 grams white or brown mushrooms (sliced)
- 4 sprigs fresh thyme (tied with food grade twine)
- 1/2 cup goat cheese (or cream cheese)
- 1/2 cup half and half cream
- parmesan cheese for garnish
- thyme sprigs for garnish
- 2 500 g packages store-bought gnocchi (or make your own!)
Instructions
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Bring a large pot of salted water to a gentle boil.
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In a large heavy-bottomed frying pan, heat the olive oil and butter over medium heat. Add the garlic, shallot, mushrooms and thyme and cook, stirring occasionally, until the mushrooms are tender and slightly brown. Turn the heat to low and stir in the goat cheese and cream, stirring until the goat cheese is melted and smooth. Turn off the heat, remove the thyme sprigs and season with salt and pepper.
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Cook the gnocchi according to the package directions (approximately 1 minute) and drain. Serve the gnocchi with the mushroom sauce on top and garnish with parmesan cheese and extra fresh thyme sprigs if desired.