Creamy Mushroom Gnocchi
An absolutely irresistible gnocchi dish with a creamy mushroom sauce.
Servings: 4 servings
Calories: 639kcal
Ingredients
- 1 lb shelf stable gnocchi
- 3 tablespoon unsalted butter
- 32 ounces sliced cremini mushrooms
- 2 shallots diced
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 cup chicken broth
- 1 tablespoon dijon mustard
- 1 cup heavy whipping cream
- 1 cup grated or shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a pot of water to boil over high heat. Add the gnocchi and cook according to package directions.
- Add 2 tablespoon butter to a large skillet over medium heat.
- Once melted, add the mushrooms and cook until they are softened and lightly browned. You might want to do this in two batches, as mushrooms like a lot of space when they are cooking. This takes about 8-10 minutes. Remove from the skillet and set aside.
- If needed, add another tablespoon of butter. Add the shallots and cook until slightly softened, about 5 minutes.
- Add the garlic and rosemary, and cook another minute.
- Slowly add the chicken broth, whisking to combine and to loosen up anything on the pan.
- Whisk in the dijon mustard, cream, and Parmesan cheese and bring to a light simmer for about 5 minutes. The sauce should thicken up a bit. Season with salt and pepper, to your preferred taste.
- Add the cooked gnocchi and mushrooms and mix well.
- Serve topped with additional fresh rosemary.
- Enjoy!
Nutrition
Calories: 639kcal | Carbohydrates: 56g | Protein: 22g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1064mg | Potassium: 1198mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 6mg