Creamy Garlic & Wild Mushroom Gnocchi
The Gnocchi recipe in my book is one of the most made recipes, so I thought the blog deserved one too. This creamy garlic and wild mushroom gnocchi is absolutely delicious. Wild mushrooms are still in season and are great added to a number of dishes. Think risotto, pasta, omelettes, cheesy muffins, soups, pie, the possibilities are endless. If you are a confident forager, go out and find some of your own.
This dish is mega comforting and perfect for cold autumn days. It’ll soon be winter (Dec 21st) and although the cold is already settling into my bones, knowing I can stay home and cook warming and delicious meals is wonderful. Make use of cold loving herbs like fresh parsley, a perfect accompaniment to this creamy garlic sauce. I’ve used store bought gnocchi here, but if you have the time, it’s really quite easy to make from scratch. I just like how quickly this meal comes together without that step. The whole thing is ready in twenty minutes, perfect if you’ve just stepped in from the cold.
I will say, that if you want to add in a step and pan fry the gnocchi to make it nice and crispy, it will contrast wonderfully with the creamy sauce.
Creamy Garlic & Wild Mushroom Gnocchi
Serves: 2
Prep time: 5 minutes
Cook time: 10-15 minutes
Total time: 20 mins
Ingredients
500g gnocchi
150-250g wild mushrooms
4 garlic cloves, minced
284ml double cream
3 tbsp butter
1 tsp flour
Salt & pepper
Fresh parsley
Directions
Pop on a large pan of water and bring to a boil.
Whilst that’s getting ready to boil, add 2 tbsp butter to a frying pan and add your mushrooms and garlic. Cook for about 5 mins until garlic is cooked off, remove to a plate.
Pop your gnocchi into the boiling water. They should take around 4 minutes, just enough time to make your sauce.
In the same frying pan you cooked your mushrooms in, add the last tbsp of butter, allow to melt and stir in the flour. Slowly add the cream, mixing until a little thicker. Season generously with salt and pepper.
Drain the gnocchi and add to the sauce with the mushrooms. Mix and season with fresh parsley.