Creamy Gnocchi with Mushrooms
By America's Test KitchenPublished on August 19, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 ¼ cups vegetable broth 2 ounces Parmesan cheese, grated (1 cup)¼ cup heavy cream ⅛ teaspoon ground nutmeg Salt and pepper 3 tablespoons unsalted butter 1 pound vacuum-packed gnocchi 1 pound cremini mushrooms, trimmed and quartered2 garlic cloves, minced¼ cup fresh basil leaves, torn
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.
Instructions
- Whisk broth, Parmesan, cream, nutmeg, and 1/2 teaspoon pepper together in bowl; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook until lightly browned, about 5 minutes; transfer to 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 to simmer. Cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes. Sprinkle with basil and serve.
Time
30 minutesYield
Serves 4Ingredients
1 ¼ cups vegetable broth
2 ounces Parmesan cheese, grated (1 cup)
¼ cup heavy cream
⅛ teaspoon ground nutmeg
Salt and pepper
3 tablespoons unsalted butter
1 pound vacuum-packed gnocchi
1 pound cremini mushrooms, trimmed and quartered
2 garlic cloves, minced
¼ cup fresh basil leaves, torn
Ingredients
1 ¼ cups vegetable broth
2 ounces Parmesan cheese, grated (1 cup)
¼ cup heavy cream
⅛ teaspoon ground nutmeg
Salt and pepper
3 tablespoons unsalted butter
1 pound vacuum-packed gnocchi
1 pound cremini mushrooms, trimmed and quartered
2 garlic cloves, minced
¼ cup fresh basil leaves, torn
Ingredients
1 ¼ cups vegetable broth
2 ounces Parmesan cheese, grated (1 cup)
¼ cup heavy cream
⅛ teaspoon ground nutmeg
Salt and pepper
3 tablespoons unsalted butter
1 pound vacuum-packed gnocchi
1 pound cremini mushrooms, trimmed and quartered
2 garlic cloves, minced
¼ cup fresh basil leaves, torn
Why This Recipe Works
Combining vegetable broth with Parmesan and just a touch of cream makes a velvety sauce that doesn’t weigh down the gnocchi.
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.
Instructions
- Whisk broth, Parmesan, cream, nutmeg, and 1/2 teaspoon pepper together in bowl; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add gnocchi and cook until lightly browned, about 5 minutes; transfer to 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 to simmer. Cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes. Sprinkle with basil and serve.
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