Gnocchi and Mushroom Cream Sauce Thursday, February 25, 2014


1 package gnocchi
1 TBSP olive oil
2½ cups mushrooms, sliced (button or crimini or both)
1 cup broth - chicken or vegetable
1/4 cup cream
1 TBSP fresh chives, minced
1 tsp dried thyme
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 TBSP butter
1 TBSP olive oil
kosher salt and black pepper to taste


Cook the gnocchi according to package directions in a large pot of heavily salted, boiling water. Drain and toss with olive oil, and set aside.
In a large saucepan over medium heat, melt butter with olive oil. Add garlic, chives, thyme and mushrooms. Cook for about 7-9 minutes, or until mushrooms are tender. Add broth and bring to a boil. Add cream and reduce heat to a simmer. Simmer for about 2 minutes, and add gnocchi. Toss well until the gnocchi is warmed through. Add cheese and toss again. Taste and adjust for salt and pepper. Garnish with chives.


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