Creamy Mushroom Gnocchi Skillet (Print version)
Pan-browned mushrooms give this creamy gnocchi skillet a savory base.
# Ingredients:
Ingredients
01 -
500 g potato gnocchi
02 -
400 g sliced mushrooms
03 -
1 tbsp olive oil
04 -
20 g butter
05 -
2 garlic cloves, minced
06 -
150 ml vegetable broth
07 -
150 ml heavy cream
08 -
40 g grated Parmesan
09 -
1 tsp fresh thyme leaves
10 -
¼ tsp black pepper
# Instructions:
01 -
Bring a large pot of water to a boil for the gnocchi. Brush mushrooms clean and slice about 5 mm thick.
02 -
Heat oil in a wide skillet over medium-high heat. Add mushrooms in two batches and cook 5–7 minutes per batch until their moisture evaporates and the edges brown. Return all mushrooms to the pan.
03 -
Add butter, garlic and thyme. Stir over medium heat for 1 minute without letting the garlic burn. Pour in broth and scrape up the browned bits.
04 -
Stir in cream and simmer gently for 3–4 minutes. Meanwhile, cook gnocchi following their packet instructions, then drain, keeping a little cooking water.
05 -
Add gnocchi, Parmesan and pepper to the skillet. Toss over low heat until the sauce clings, adding a spoonful of cooking water if needed.
06 -
Serve immediately while the gnocchi are soft and the sauce glossy. Taste before adding any optional salt because broth and Parmesan vary in saltiness.
07 -
Refrigerate cooled leftovers within two hours for up to three days. Reheat gently with a splash of water until hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.