Creamy Gnocchi With Mushrooms
This 30-minute dish really hits the spot when you’re craving something saucy and comforting. It’s also a great quick recipe for Meatless Monday meals.
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 ¼ cup vegetable broth
- 2 oz. Parmesan cheese grated (1 cup)
- ¼ cup heavy cream
- ⅛ tsp. ground nutmeg
- Salt and pepper to taste
- 3 Tbls. unsalted butter
- 1 lb. vacuum-packed gnocchi
- 1 lb. cremini mushrooms trimmed and quartered
- 2 garlic cloves minced
- ¼ cup fresh basil leaves torn
Instructions
- Whisk broth, Parmesan, cream, nutmeg, and 1/2 teaspoon pepper together in a bowl; set aside. Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook until lightly browned, about 5 minutes; transfer to a plate.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add mushrooms and 1/4 teaspoon salt and cook until golden brown, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth mixture and gnocchi and bring it to simmer. Cook, stirring occasionally, until the sauce has thickened, 5 to 7 minutes. Sprinkle with basil and serve.
Notes
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.