comment icon 23 more comments
How To Make This Dreamy Gnocchi
And as a result, I haven’t stopped thinking about creamy mushroom gnocchi since 2015. It’s silky, it’s comforting, it tastes like the holidays and home. This whole thing is minimalist and elegant; easy enough for a weeknight but also 100% holiday-ready. I’ve made this for dinner club (“gnocchi night” which will be talked about for years to come), and also for a family-style dinner with my parents, served with pan-fried chicken where everybody went back for seconds. I’ve also eaten this on my couch in my sweats while watching TV at the tip-top peak of coziness. It can dress up or down. DeLallo gnocchi is my go-to for store bought gnocchi, but a few other gnocchi ideas to make it just how you want: homemade potato gnocchi, store-bought cauliflower gnocchi, or homemade cauliflower gnocchi! If you want a dairy free sub for the heavy cream, try a knob of this cream cheese melted into the sauce. And for serving, I never say no to this simplest little green salad. 5 from 13 reviews
2 tablespoons butter 16 ounces white button or baby bella mushrooms, cut into thin slices 1/2 teaspoon salt 3 cloves garlic, thinly sliced 1 1/2 cups chicken broth (+ an additional 1/4 cup as needed) 3/4 cup heavy cream 3 sprigs fresh thyme 1 tablespoon cornstarch dissolved in 1 tablespoon cold water 1/4 cup Parmesan cheese
Gnocchi
two 16-ounce packages gnocchi, prepared according to package directions (I use DeLallo and I love their mini-size gnocchi for this!)
If you want to go all out and use homemade gnocchi in this (drool), here’s a guide to making homemade gnocchi!
Three More Ways To Use Gnocchi
Thank you to DeLallo for sponsoring this recipe!
